Abstract
The agricultural processing industry produces a notable quantity of by-products rich in bioactive compounds, which can be exploited for agri-food applications. From pistachio industrial processing, pistachio's hull is one of the major by-products. This work aimed to evaluate the potential of pistachio hull, as a potential source of natural antioxidant, to preserve the meat quality. Here, we investigated the impact of aqueous pistachio hull extract (PHE) at 0.156% (PHE1), 0.312% (PHE2), and 0.625% (PHE3) on the quality of raw minced beef meat stored for 14 days at 4°C. At the end of storage, mesophilic total viable plate, psychotropic and Enterobacteriaceae counts, showed significantly lower (P < 0.05) microbial count in PHE samples. PHE3 revealed a powerful inhibitory effect on lipid/protein oxidation, and sensory characteristics were positively (P < 0.05) affected. Principal component analysis and heat map indicated complex and close synchronized relations among lipid/protein oxidation processes, microbial loads, and sensory attributes. Obtained results using univariate and multivariate statistical analysis underlined the importance of using different mathematical approaches, which are complementary to each other and could provide considerable information about the minced beef meat treated by PHE. Therefore, compared to synthetic antioxidants, PHE could be a clean-label alternative that can protect and enhance the quality of meat products.
Highlights
Extending the shelf life of meat and meat products through the control of chemical processes and microbial contamination, both within and upon product surfaces, is important to guarantee that the safety, quality, and nutritional status of products are preserved throughout the distribution chain for as long as possible, effectively attaining consumers for consumption [1,2,3]
We investigated the impact of aqueous pistachio hull extract (PHE) at 0.156% (PHE1), 0.312% (PHE2), and 0.625% (PHE3) on the quality of raw minced beef meat stored for 14 days at 4°C
Obtained results using univariate and multivariate statistical analysis underlined the importance of using different mathematical approaches, which are complementary to each other and could provide considerable information about the minced beef meat treated by PHE. erefore, compared to synthetic antioxidants, PHE could be a clean-label alternative that can protect and enhance the quality of meat products
Summary
Extending the shelf life of meat and meat products through the control of chemical processes and microbial contamination, both within and upon product surfaces, is important to guarantee that the safety, quality, and nutritional status of products are preserved throughout the distribution chain for as long as possible, effectively attaining consumers for consumption [1,2,3]. Is strategy is becoming an attractive strategy in order to enhance quality- and healthrelated characteristics of meat products Some plants such as Hibiscus sabdariffa L. Pistacia vera L. is the most industrialized variety; it produces important quantities of byproducts, which are considered as waste and can lead to Evidence-Based Complementary and Alternative Medicine environmental problems [11]. These by-products, especially the hull, have diverse valuable phytochemical groups. Some functional properties of pistachio hull extracts have been previously studied in terms of antioxidant [13,14,15] and antimicrobial activity [16]. Continuous research studies are in progress to elaborate efficient and healthy natural substrates for application in meat preservation and in light of the multiple issues that pistachio hull extract (PHE) could resolve it. e present study investigated the benefit that PHE might provide in terms of the chemical, microbiological, and sensory attributes of minced beef meat. e study aimed to understand the links between quality parameters and analyses by PCA and heat map in order to provide more information about sample distribution at different storage time periods
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