Abstract
Alternative technologies, which have been developed in order to meet the consumers’ demand for nourishing and healthy meat and meat products, are followed by the food industry. In the present study, it was determined, using the HPLC method, that green tea contains a high level of epicatechin (EP) under optimal conditions and that pomegranate peel contains a high level of punicalagin (PN). Green tea, pomegranate peel, EP and PN were added to meatballs at different concentrations in eight groups. The antioxidant capacities of extracts were measured. The antimicrobial activity was examined for 72 h using three different food pathogens. The highest level of antimicrobial activity was achieved in the 1% punicalagin group, whereas the minimum inhibition concentration (L. monocytogenes, S. typhimurium) was found to be 1.87 mg/mL. A statistically significant decrease was found in FFA, POV and TBARS levels of meatballs on different days of storage (p < 0.05). When compared to the control group, the bioactive compounds preserved the microbiological and chemical properties of meatballs during storage at +4 °C (14 days). It was concluded that the extracts with high EP and PN concentrations can be used as bio-preservative agents for meat and meat products.
Highlights
Adding green tea and pomegranate extracts obtained under optimal conditions and EP and PN phenolic compounds into meatballs, the present study aims to prolong the storage period (+4 ◦ C) and to minimize the levels of microbiologic and oxidative reactions that may develop during storage
The selection of herbal extracts (GTP, pomegranate peel powder (PPP)) instead of essential oils and determining the antimicrobial activity of selected extracts are supported by the results reported by Tajkarimi et al [41]
The antioxidant and antimicrobial activity results obtained in in the present study show similarities in terms of Peroxide Value (POV) and Thiobarbituric Acid Reactive Substances (TBARS) and Free Fatty Acid Values (FFA) values, such the present study show similarities in terms of POV and TBARS and FFA values, such that that the lowest level of increase in POV levels, that are most likely expected to increase the lowest level of increase in POV levels, that are most likely expected to increase during during the storage period, was observed in the T4 group, having the highest antioxidant the storage period, was observed in the T4 group, having the highest antioxidant power power a–h For each
Summary
The consumers expect meat and meat products to be healthy and safe, as well as being functional and nourishing
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