Effects of pomegranate juice and pomegranate peel powders on quality properties and antioxidant activity of pork sausage

Abstract

This study was aimed to evaluate the physicochemical, sensory, and antioxidant properties of incorporated pomegranate juice (PJ) and pomegranate peel (PP) powders into pork sausages. PJ and PP were incorporated according to the following treatments: (a) control, without PJ and PP addition; (b) PJ1, 1% PJ; (c) PJ2, 2% PJ; (d) PP1, 1% PP; and (e) PP2, 2% PP. PJ addition did not change the physicochemical properties of the sausages, but PP negatively affected these parameters in PP1 and PP2. Moreover, all treatments had good acceptability by panelists except for PP2, which had lower scores. PJ and PP incorporation increased the antioxidant capacity and phenolic content of sausages, being higher in PP treatments where gallic acid, β-punicalagin, and ellagic acid, were identified. PJ and PP are ingredients that can be used in pork sausage providing natural antioxidants without affecting their physicochemical and sensory properties. Novelty impact statement The results of this study showed that pomegranate juice and pomegranate peel powders are non-traditional ingredients with potential to be used in the development of novel healthy meat products. Pomegranate juice and pomegranate peel powders are a source of natural antioxidants and could be incorporated up to 1% in pork sausage formulation without affecting their physicochemical and sensory properties.