Food Science and Biotechnology

, Volume 22, Issue 4, pp 1063–1069 | Cite as

Antioxidant effect of pomegranate rind powder extract, pomegranate juice, and pomegranate seed powder extract as antioxidants in raw ground pork meat

  • Yu-Yue Qin
  • Zhi-Hong Zhang
  • Lin Li
  • Wei Xiong
  • Jin-Yu Shi
  • Tian-Rui Zhao
  • Jian Fan
Research Article
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Abstract

The antioxidant potential of pomegranate rind powder extract (PRP), pomegranate juice (PJ), and pomegranate seed powder extract (PSP) was evaluated in raw ground pork meat stored at 4±1°C for 12 days. The pH values decreased from 5.88 to 5.61. The standard plate count in the PRP group was significantly (p<0.05) lower than that in all other groups. Butylated hydroxyl toluene (BHT) and PRP significantly (p<0.05) reduced lipid oxidation compared to PJ and PSP. Samples with antioxidants had significantly (p<0.05) reduced peroxide formation than control group. Antioxidant effectiveness was in the order: BHT>PRP>PJ>PSP>control. Lightness (L* value) was lowered by the addition of PRP, PJ, and PSP. The overall acceptability scores of PRP, PJ, PSP, and BHT treated samples were higher than that of control samples. The results indicated the potential of natural functional ingredients to enhance quality of raw ground pork meat.

Keywords

pomegranate rind powder pomegranate juice pomegranate seed powder raw ground pork natural antioxidant 
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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht 2013

Authors and Affiliations

  • Yu-Yue Qin
    • 1
  • Zhi-Hong Zhang
    • 1
  • Lin Li
    • 2
  • Wei Xiong
    • 1
  • Jin-Yu Shi
    • 1
  • Tian-Rui Zhao
    • 1
  • Jian Fan
    • 1
  1. 1.Institute of Chemical EngineeringKunming University of Science and TechnologyKunmingChina
  2. 2.College of Light Industry and Food ScienceSouth China University of TechnologyGuangzhouChina

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