Incorporation of pomegranate rind powder extract and pomegranate juice into frozen burgers: oxidative stability, sensorial and microbiological characteristics

• Published in: Journal of food science and technology Vol. 56; no. 3; pp. 1174 - 1183
• Main Authors: Shahamirian, Maryam, Eskandari, Mohammad Hadi, Niakousari, Mehrdad, Esteghlal, Sara, Hashemi Gahruie, Hadi, Mousavi Khaneghah, Amin
• Format: Journal Article
• Language: English
• Published: New Delhi Springer India 01.03.2019; Springer Nature B.V
• Subjects: Acceptance; Antioxidants; Butylated hydroxytoluene; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Food Science; Formulations; Free radicals; Lipids; Meat; Nutrition; Original; Original Article; Oxidation; Peroxide; Phenolic compounds; Phenols; Powder; Scavenging; Sensory evaluation; Sensory properties; Stability analysis; Thiobarbituric acid; Burger; Oxidation; Storage; Phenolic components; Pomegranate; Antioxidant and antimicrobial activity
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-019-03580-5

This study was aimed to evaluate the antibacterial and antioxidant characteristics of incorporated pomegranate juice (PJ) and pomegranate rind powder extract (PRPE) into meat burgers. The peroxide value, thiobarbituric acid reactive substances, and metmyoglobin content for different burgers during 90 days storage at − 18 °C were evaluated. Total anthocyanin content, total phenolic content (TPC) and free radical scavenging activity (RSA or IC50) for PJ and PRPE were measured as 18.90 (mg/mL), 4380 ppm, 0.136 (mg/mL) and 0.40 (mg/mL), 5598 ppm, 0.084(mg/mL), respectively. Incorporation of PRPE with a high concentration of TPC resulted in less oxidation of lipid in comparison with other formulations. The highest and lowest scores in the sensory analysis and total acceptance at the 90th day corresponded to burgers containing PJ and control, respectively. Butylated hydroxytoluene may be substituted in whole or part with PJ and PRPE due to their desired effects on burgers’ properties.