Improvement of Safety and Quality of Minced Meat Using Pomegranate and Guar Gum Extracts | ||||
| Egyptian Journal of Veterinary Sciences | ||||
| Articles in Press, Corrected Proof, Available Online from 01 July 2025 PDF (1.26 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejvs.2024.285040.2035 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Mohamed Elsayed Nabil   1; Suzan Fawzy Elsisy 1; Mona Abd-Alla Abd-Elrehim 2; Nariman Helmy Abdelhady 1
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| 1Food Hygiene Department, Animal Health Research Institute (AHRI), ARC, Egypt | ||||
| 2Biochemistry Department, Animal Health Research Institute (AHRI), ARC, Egypt | ||||
| Abstract | ||||
| Development of meat additives is a continuous effort aims to maximize safety and acceptability of meat products. So, herbals as “green foods” are commonly used as natural agents for food preservation. Therefore, the current study aimed to evaluate the beneficial effect of pomegranate peel (PPE) and guar gum (GG) aqueous extracts on the overall quality and shelf-life of minced meat. PPE and GG extracts were primarily analyzed for their phenolic compounds, followed by their addition with concentrations of 1% and 3% for PPE, 0.3 and 0.5% for GG, and a mix of them (PG) (1% PPE + 0.3% GG) separately on five groups of minced meat; moreover, control group was accounted. Treated groups were examined for their overall quality along twelve days of refrigeration. Results revealed significant (P ≤ 0.05) overall improvement in the treated groups, especially in the treated group with mixed PPE and GG extracts, which showed acceptability up to the 12th day of storage. Furthermore, enhanced moisture content (%) and declined cooking loss (%) were recorded in the treated groups. Moreover, pH, total volatile nitrogen (TVN) and thiobarbituric acid (TBA) showed significant stability findings representing the powerful antioxidant effects of the used additives. In addition, the treated groups showed significant retardation in the microbial growth in comparing with the control untreated group. So, it can be concluded that PPE and GG extracts can be recommended to be used as minced meat additives for extending shelf life and increasing minced meat safety, productivity and palatability for human consumption. | ||||
| Keywords | ||||
| Acceptability; Herbal extender; Natural additives; Phenolic compounds; Shelf-life | ||||
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