Effect of Pomegranate Peel Powder on the Hygienic Quality of Beef Sausage

Ebied,; Saleh, Ahmed E.; Morshdy, Alaa Eldin M. A.; Hafez, Abd-Elsalam E.; Hussein, Mohamed A.; Elewa, Eman S.; Mahmoud, Abdallah Fikry A.

doi:10.15414/jmbfs.2017.6.6.1300-1304

Cited by 19 publications

(16 citation statements)

References 1 publication

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“…The anti-microbial activity has already been reported for both pomegranate and Citrus spp. extracts [49][50][51], even inducing a decrease in the coliforms count in frozen beef sausages [52]. According to the values detected, a dose-dependent effect of the mix could not be established for the Enterobacteriaceae counts.…”

Section: Microbiological Growth In the Sausagesmentioning

confidence: 88%

Punica granatum and Citrus spp. Extract Mix Affects Spoilage Microorganisms Growth Rate in Vacuum-Packaged Cooked Sausages Made from Pork Meat, Emmer Wheat (Triticum dicoccum Schübler), Almond (Prunus dulcis Mill.) and Hazelnut (Corylus avellana L.)

Ranucci

Andoni

Braconi

et al. 2019

Foods

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Sausage made from pork meat, emmer wheat (Triticum dicoccum Schübler), almond (Prunus dulcis Mill.), and hazelnut (Corylus avellana L.) was integrated with a mix of Punica granatum and Citrus spp. extracts to evaluate the possible effects on the growth and oxidation of spoilage microorganisms. Two concentrations of the mix were added, respectively, during sausage-making, and the final products were compared with a control group, without the extract mix, during storage. The use of the mix, especially at 10 g/1000 g of the whole ingredients, delayed the pH drop and thiobarbituric acid-reactive substances (TBARs) value during storage. Total viable count, lactic acid bacteria and psychrotrophic microbial counts were also affected, as the extract mix lowered the maximum growth rate of the microbial population considered. The sensory analyses revealed an improvement in the shelf-life of 6 and 16 days, respectively, when 5‰ and 10‰ of the mix were used.

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Section: Microbiological Growth In the Sausagesmentioning

confidence: 88%

Punica granatum and Citrus spp. Extract Mix Affects Spoilage Microorganisms Growth Rate in Vacuum-Packaged Cooked Sausages Made from Pork Meat, Emmer Wheat (Triticum dicoccum Schübler), Almond (Prunus dulcis Mill.) and Hazelnut (Corylus avellana L.)

Ranucci

Andoni

Braconi

et al. 2019

Foods

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“…In emulsified products with addition of pomegranate peel powder, pH ranged from 6.27 and 5.73 (SALEH et al, 2017), with no significant differences in pH (P>0.05) during storage (EL-NASHI et al, 2015). QIN et al (2013) observed a decrease in pH from 5.88 to 5.61 after addition of pomegranate peel powder in pork, but no significant difference in pH in breaded chicken cutlets with addition of pomegranate juice extract (NAVEENA et al, 2008).…”

Section: Characterization Of Tuscan Sausages Containing Pple and Sementioning

confidence: 99%

Pomegranate (Punica granatum L.) peel lyophilized extract delays lipid oxidation in tuscan sausages

et al. 2020

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Pomegranate (Punica granatum L.) contains a high concentration of antioxidant and phenolic compounds. Pomegranate peel extracts at different concentrations were used as natural antioxidant to increased the lipid stability of fresh Tuscan sausages, comparing with sodium erythorbate (SE). Peels were subjected to ultrasound-assisted aqueous extraction and lyophilization. The extract was previously characterized throught phenol and flavonoids determination. The Tuscan Sausages were prepared, and color, pH, peroxides, and thiobarbituric acid reactive substances were assessed at 1, 15, and 30 days of storage, at a mean temperature of 5 ± 1 ºC and under a 12-hour light cycle/day. Sausages containing 0.05 and 0.1% of peel extract showed results similar to sodium erythorbate in lipid peroxidation. Sausages treated with pomegranate peel extracts showed an adequate global acceptability level in the sensory analysis. Pomegranate peel extracts are; therefore, a promising natural alternative for maintaining the lipid stability of Tuscan sausages, promoting the protection of the meat and in addition, being able to bring beneficial of the pomegranate to the human health.

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“…(2019) and Saleh et al. (2019) studies (Alirezalu et al., 2019; Saleh et al., 2019) and then reached to 30.63 mg/100 g after 45 days. In general, the lower and acceptable TVN values in the treated samples could be related to the antibacterial activities and the preservative effect of the additives evaluated.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of microbiological, chemical, and sensory properties of cooked probiotic sausages containing different concentrations of astaxanthin, thymol, and nitrite

Mohammadpourfard

Khanjari

Basti

et al. 2020

Food Science & Nutrition

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In this study, the effects of different concentrations of thymol and astaxanthin on control of Clostridium perfringenes and also microbial, chemical, and organoleptic properties of common and probiotic beef cooked sausages containing two levels of nitrite during storage at refrigerated condition during 45 days were evaluated. Based on findings, control group had significantly higher total volatile base nitrogen (TVB‐N) than nitrite‐, thymol‐, and astaxanthin‐treated samples. At the end of the storage time in control, thiobarbituric acid reactive substances (TBARS) value reached 1.96 mg/kg, while the values for treated samples remained lower than 1.63 mg/kg. Final count of lactic acid bacteria decreased approximately 1.67–3.79 log CFU/g in treated samples compared with the control group (p < .05). A reduction between 1.46 and 2.46 log CFU/g in C. perfringenes count was recorded for the treated samples in comparison with control group after 45 days of storage.

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Effect of Pomegranate Peel Powder on the Hygienic Quality of Beef Sausage

Cited by 19 publications

References 1 publication

Punica granatum and Citrus spp. Extract Mix Affects Spoilage Microorganisms Growth Rate in Vacuum-Packaged Cooked Sausages Made from Pork Meat, Emmer Wheat (Triticum dicoccum Schübler), Almond (Prunus dulcis Mill.) and Hazelnut (Corylus avellana L.)

Punica granatum and Citrus spp. Extract Mix Affects Spoilage Microorganisms Growth Rate in Vacuum-Packaged Cooked Sausages Made from Pork Meat, Emmer Wheat (Triticum dicoccum Schübler), Almond (Prunus dulcis Mill.) and Hazelnut (Corylus avellana L.)

Pomegranate (Punica granatum L.) peel lyophilized extract delays lipid oxidation in tuscan sausages

Evaluation of microbiological, chemical, and sensory properties of cooked probiotic sausages containing different concentrations of astaxanthin, thymol, and nitrite

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