Research Article
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THE EFFECT OF POMEGRANATE AND GRAPE SEED EXTRACTS ON THE SHELF LIFE OF GOOSE MEAT DURING REFRIGERATED STORAGE

Year 2023, Volume: 48 Issue: 4, 819 - 830, 15.08.2023

Fadimana Arı Cemalettin Sarıçoban Hülya Şen Arslan

https://doi.org/10.15237/gida.GD23055

Abstract

The aim of this study is to investigate the effects of pomegranate and grape seed extracts on the shelf life of goose meat samples stored in refrigerator conditions. Seven different sample groups were created including control (C), pomegranate seed extracts (PSE1, PSE2), grape seed extracts (GSE1, GSE2), and antioxidants (BHA, BHT). Prepared goose meat sample groups were stored under refrigerator conditions for 10 days and lipid oxidation, moisture, pH and color properties were analyzed during this period. The extracts decreased the TBA values of the samples compared to the control group (P<0.05). Antioxidative effects of synthetic antioxidants and extracts added to goose meat samples were determined as BHA > GSE2 = GSE1 = PSE2 = BHT > PSE1, respectively. Grape and pomegranate seed extracts have strong antioxidant activity, and it can be recommended that these extracts can be used as natural antioxidants in the preservation of goose meat.

Keywords

Grape seed Pomegranate seed Storage stability shelf life

Supporting Institution

Selçuk University Coordinating Office for Scientific Research Projects

Project Number

13201046

References

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NAR VE ÜZÜM ÇEKİRDEĞİ EKSTRAKTLARININ SOĞUK DEPOLAMA SÜRECİNDE KAZ ETİNİN RAF ÖMRÜNE ETKİSİ

Year 2023, Volume: 48 Issue: 4, 819 - 830, 15.08.2023

Fadimana Arı Cemalettin Sarıçoban Hülya Şen Arslan

https://doi.org/10.15237/gida.GD23055

Abstract

Bu çalışmanın amacı, buzdolabı koşullarında saklanan kaz eti örneklerinin raf ömrü üzerine nar ve üzüm çekirdeği ekstraktlarının etkilerinin araştırılmasıdır. Kontrol (C), nar çekirdeği ekstraktları (PSE1, PSE2), üzüm çekirdeği ekstraktları (GSE1, GSE2) ve antioksidanlar (BHA, BHT) içeren yedi farklı örnek grubu oluşturuldu. Hazırlanan kaz eti örnek grupları 10 gün süreyle buzdolabı koşullarında saklandı ve bu sürede lipid oksidasyonu, nem, pH ve renk özellikleri analiz edildi. Ekstraktlar, kontrol grubuna kıyasla örneklerin TBA değerlerini düşürmüştür (P<0.05). Kaz eti örneklerine ilave edilen sentetik antioksidan ve ekstraktların antioksidatif etkileri sırasıyla BHA > GSE2 = GSE1 = PSE2 = BHT > PSE1 olarak belirlenmiştir. Üzüm ve nar çekirdeği ekstraktlarının güçlü birer antioksidan aktivite göstermekte olup, kaz etinin muhafazasında doğal antioksidanlar olarak üzüm ve nar çekirdeği ekstraktlarının kullanılması önerilebilir.

Keywords

Üzüm çekirdeği raf ömrü nar çekirdeği depolama stabilitesi

Project Number

13201046

References

  • Akbari, S.M., Ardekani, H.M., Sabour, H. (2023). The effect of using pomegranate peel powder and protexin probiotic on carcass traits, blood parameters, jejunal tissue morphology and intestinal microbial population of Japanese quails. Revista Brasileira de Higiene e Sanidade Animal, 17(1), 1-11.
  • Alirezalu, K., Hesari, J., Nemati, Z., Munekata, P.E.S., Barba, F.J., Lorenzo, J.M. (2019). Combined effect of natural antioxidants and antimicrobial compound during refrigerated storage of nitrite-free frankfurter-type sausage. Food Research International, 120, 839–850. https://doi.org/10.1016/j.foodres.2018.11.048
  • AOAC. (2000). Association of Official Analytical Chemists. 2000. Official methods of analysis (18th ed.). Awad, A.M., Kumar, P., Ismail-Fitry, M.R., Jusoh, S., Ab Aziz, M.F., Sazili, A.Q. (2022). Overview of plant extracts as natural preservatives in meat. Journal of Food Processing and Preservation, 46, e16796. https://doi.org/10.1111/jfpp.16796
  • Aykurt Oğuz, B., Sarıçoban, C., Şen Arslan, H. (2019). Effects of various plant parts on storage stability and colour parameters of beef extracts. Journal of Agroalimentary Processes and Technologies, 25 (4), 261–269. Banaszak, M.J., Kuzniacka, J., Biesek, G., Maiorano, M. (2020). Meat quality traits and fatty acid composition of breast muscles from ducks fed with yellow lupin. Animal, 14:1969–1975. https://doi.org/10.1017/S1751731120000610
  • Bellucci, E.R.B., Munekata, P.E.S., Pateiro, M., Lorenzo, J.M., da Silva Barretto, A.C. (2021). Red pitaya extract as natural antioxidant in pork patties with total replacement of animal fat. Meat Science, 171, 108284. https://doi.org/10.1016/ j.meatsci.2020.108284
  • Biesek, J., Kuzniacka, J., Banaszak, M., Maiorano, G., Grabowicz, M., Adamski, M. (2020). The effect of various protein sources in goose diets on meat quality, fatty acid composition, and cholesterol and collagen content in breast muscles. Poultry Science, 99:6278–6286. https://doi.org/10.1016/j.psj.2020.08.074
  • Boz, M.A., Oz, F., Yamak, U.S., Sarica, M., Civilavdaroglu, E. (2019). The carcass traits, carcass nutrient composition, amino acid, fatty acid, and cholesterol contents of local Turkish goose varieties reared in an extensive. Poultry Science. https://doi.org/10.3382/ps/pez125
  • Carpes, S.T., Pereira, D., de Moura, C., dos Reis, A.S., da Silva, L.D., Oldoni, T.L.C., Almeida, J.F., Plata-Oviedo, M.V.S. (2020). Lyophilized and microencapsulated extracts of grape pomace from winemaking industry to prevent lipid oxidation in chicken pâté. Brazilian Journal of Food Technology, 23, 1–13. https://doi.org/10.1590/1981-6723.11219
  • Chauhan, P., Pradhan, S.R., Das, A., Nanda, P.K., Bandyopadhyay, S., Das, A.K. (2019). Inhibition of lipid and protein oxidation in raw ground pork by Terminalia arjuna fruit extract during refrigerated storage. Asian-Australasian Journal of Animal Sciences, 32(2): 265–273. doi: 10.5713/ajas.17.0882
  • Das, A. K., Nanda, P. K., Madane, P., Biswas, S., Das, A., Zhang, W., Lorenzo, J. M. (2020). A comprehensive review on antioxidant dietary fibre enriched meat-based functional foods. Trends in Food Science & Technology, 99, 323-336. https://doi.org/10.1016/j.tifs.2020.03.010
  • Dereli, B.O., Türkyılmaz, M., Özkan, M. (2023). Clarification of pomegranate and strawberry juices: effects of various clarification agents on turbidity, anthocyanins, colour, phenolics and antioxidant activity. Food Chemistry, 135672. https://doi.org/10.1016/j.foodchem.2023.135672
  • Dewi, M.L., Fakih, T.M., Sofyan, R.I. (2021). The discovery of tyrosinase enzyme inhibitors activity from polyphenolic compounds in red grape seeds through in silico study. J. Pure Appl. Chem. Res, 10(2):104-112. doi.org/10.21776/ ub.jpacr.2021.010.02.551
  • Domínguez, R., Pateiro, M., Gagaoua, M., Barba, F.J., Zhang, W., Lorenzo, J.M. (2019). A comprehensive review on lipid oxidation in meat and meat products. Antioxidants, 8:1–31. https://doi.org/10.3390/foods9121739
  • Falowo, A.B., Muchenje, V., Hugo, A. (2017). Effect of sous-vide technique on fatty acid and mineral compositions of beef and liver from Bonsmara and non-descript cattle. Annals of Animal Science, 17:565– 580. https://doi.org/10.1515/aoas-2016-0078
  • Fernandes, R.P.P., Trindade, M.A., Tonin, F.G., Pugine, S.M.P., Lima, C.G., Lorenzo, J.M., de Melo, M.P. (2017). Evaluation of oxidative stability of lamb burger with Origanum vulgare extract. Food Chemistry, 233, 101–109. https://doi.org/10.1016/j.foodchem.2017.04.100
  • Guo, B., Li, D., Zhou, B., Jiang, Y., Bai, H., Zhang, Y., Xu, Q., Yongzhang, Y. (2020). Research note: effect of diet with different proportions of ryegrass on breast meat quality of broiler geese. Poultry Science, 99:2500–2507. https://doi.org/10.1016/j.psj.2019.10.039
  • Hunt, M.C., Acton, J.C., Benedict, R.C., Calkins, C.R., Cornforth, D.P., Jeremiah, L.E., Olson, D.G., Salm, C.P., Savell, J.W., Shivas, S.D. (1991). Guidelines for meat color evaluation. 44th Annual Reciprocal Meat Conference, Chicago 9–12.
  • Jayawardana, B.C., Viraji, B.W., Thotawattage, G.H., Dharmasena, V.A.K.I., Liyanage, R. (2019). Black and green tea (Camellia sinensis L.) extracts as natural antioxidants in uncured pork sausages. Journal of Food Processing and Preservation, 43:e13870. https://doi.org/10.1111/jfpp.13870
  • Jing, P.U., Ye, T., Shi, H., Sheng, Y., Slavin, M., Gao, B., Yu, L.L. (2012). Antioxidant properties and phytochemical composition of China-grown pomegranate seeds. Food Chemistry, 132(3):1457-1464. https://doi.org/10.1016/ j.foodchem.2011.12.002
  • Kargiotou, C., Katsanidis, E., Rhoades, J., Kontominas, M., Koutsoumanis, K. (2011). Efficacies of soy sauce and wine base marinades for controlling spoilage of raw beef. Food Microbiology, 28:158–163. https://doi.org/10.1016/j.fm.2010.09.013
  • Kaur, R., Gupta, T. B., Bronlund, J., Kaur, L. (2021). The potential of rosemary as a functional ingredient for meat products-a review. Food Reviews International, 1-21. https://doi.org/ 10.1080/87559129.2021.1950173
  • Kim, H.W., Hwang, K.E., Song, D.H., Kim, Y.J., Lim, Y.B., Choi, J.H, ... Kim, C.J. (2014). Effects of soy sauce on physicochemical and textural properties of tumbled chicken breast. Poultry Science, 93(3), 680-686. https://doi.org/10.3382/ ps.2012-02930
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There are 52 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Articles
Authors

Fadimana Arı This is me 0009-0007-0769-7532

Cemalettin Sarıçoban 0000-0001-9898-0884

Hülya Şen Arslan 0000-0003-0116-9062

Project Number 13201046
Publication Date August 15, 2023
Published in Issue Year 2023 Volume: 48 Issue: 4

Cite

APA Arı, F., Sarıçoban, C., & Şen Arslan, H. (2023). THE EFFECT OF POMEGRANATE AND GRAPE SEED EXTRACTS ON THE SHELF LIFE OF GOOSE MEAT DURING REFRIGERATED STORAGE. Gıda, 48(4), 819-830. https://doi.org/10.15237/gida.GD23055
AMA Arı F, Sarıçoban C, Şen Arslan H. THE EFFECT OF POMEGRANATE AND GRAPE SEED EXTRACTS ON THE SHELF LIFE OF GOOSE MEAT DURING REFRIGERATED STORAGE. The Journal of Food. August 2023;48(4):819-830. doi:10.15237/gida.GD23055
Chicago Arı, Fadimana, Cemalettin Sarıçoban, and Hülya Şen Arslan. “THE EFFECT OF POMEGRANATE AND GRAPE SEED EXTRACTS ON THE SHELF LIFE OF GOOSE MEAT DURING REFRIGERATED STORAGE”. Gıda 48, no. 4 (August 2023): 819-30. https://doi.org/10.15237/gida.GD23055.
EndNote Arı F, Sarıçoban C, Şen Arslan H (August 1, 2023) THE EFFECT OF POMEGRANATE AND GRAPE SEED EXTRACTS ON THE SHELF LIFE OF GOOSE MEAT DURING REFRIGERATED STORAGE. Gıda 48 4 819–830.
IEEE F. Arı, C. Sarıçoban, and H. Şen Arslan, “THE EFFECT OF POMEGRANATE AND GRAPE SEED EXTRACTS ON THE SHELF LIFE OF GOOSE MEAT DURING REFRIGERATED STORAGE”, The Journal of Food, vol. 48, no. 4, pp. 819–830, 2023, doi: 10.15237/gida.GD23055.
ISNAD Arı, Fadimana et al. “THE EFFECT OF POMEGRANATE AND GRAPE SEED EXTRACTS ON THE SHELF LIFE OF GOOSE MEAT DURING REFRIGERATED STORAGE”. Gıda 48/4 (August 2023), 819-830. https://doi.org/10.15237/gida.GD23055.
JAMA Arı F, Sarıçoban C, Şen Arslan H. THE EFFECT OF POMEGRANATE AND GRAPE SEED EXTRACTS ON THE SHELF LIFE OF GOOSE MEAT DURING REFRIGERATED STORAGE. The Journal of Food. 2023;48:819–830.
MLA Arı, Fadimana et al. “THE EFFECT OF POMEGRANATE AND GRAPE SEED EXTRACTS ON THE SHELF LIFE OF GOOSE MEAT DURING REFRIGERATED STORAGE”. Gıda, vol. 48, no. 4, 2023, pp. 819-30, doi:10.15237/gida.GD23055.
Vancouver Arı F, Sarıçoban C, Şen Arslan H. THE EFFECT OF POMEGRANATE AND GRAPE SEED EXTRACTS ON THE SHELF LIFE OF GOOSE MEAT DURING REFRIGERATED STORAGE. The Journal of Food. 2023;48(4):819-30.
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