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| Effect of Pomegranate Peel Extract on Quality and Storage Stability of Raw Pork Patties |
| LI Ying, LI Baoling, DONG Xinling, MA Wenhui, CAO Yungang |
| 1.School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; 2.Shaanxi Testing Institute of Product Quality Supervision, Xi’an 710000, China |
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Abstract The antioxidant activity of pomegranate peel extract was evaluated and the effects of its addition at different levels (0.01%, 0.05% and 0.10%) on the pH value, cooking loss, color difference and the oxidation of lipid and protein during refrigeration in raw pork patties were studied. The results showed that pomegranate peel extract was rich in polyphenols and ?avonoids, and the total antioxidant capacity, free radical scavenging capacity and Fe2+ chelating capacity of pomegranate peel extract increased with the increase of its concentration. The addition of pomegranate peel extract had no signi?cant effect on the pH value or cooking loss, but had negative effects on the brightness (L*) and redness (a*) values of raw pork patties. Pomegranate peel extract could concentration-dependently and effectively inhibit the formation of hydroperoxide, malondialdehyde and protein carbonyl during refrigeration. Overall, the effect of pomegranate peel extract was better than that of butyl hydroxy anisole.
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2020, Vol. 34 
