Utilization of Pomegranate Peels to Increase the Shelf Life of Chicken Burger during Cold Storage

Abstract

This study was conducted to utilize the pomegranate peels to reduce the microbial load and extend shelf life of chicken burgers during cold storage (2-10 days) at (4±1°C). Some chemical properties e.g. acid value, peroxide value and thiobarbituric acid (TBA) of lipid extracted from chicken burger samples, which were prepared with percentages 0, 10, 20 and 30 % (w/w) of additive pomegranate peels r were studied. Sensory attributes (appearance, odor, texture and taste) of chicken burgers during cold storage were evaluated. Flavonoids and phenolic compounds were determined by high performance liquid chromatographic method (HPLC) using ultraviolet detector set at 330 and 280 nm, respectively. Total bacterial count, psychrophilic bacteria, spore-forming bacteria, total molds and yeasts count of chicken burger samples were determined during cold storage. The results showed that additive pomegranate peels to chicken burgers samples during its preparation decreased the acid, peroxide and TBA values of their lipids and retarded the growth of total molds & yeasts, total bacterial, psychrophilic bacteria and spore-forming bacteria of chicken burgers samples during cold storage for concentration 10, 20 and 30 % (w/w) of additive pomegranate peels. The applied additive also improved the appearance, odor, texture and taste of the chicken burgers samples of interest. It was concluded that the activity of pomegranate peels, as natural antioxidant and antimicrobial assay to control microbial load of chicken burgers samples, could be conducted as a food additive to enhance the safety of consumable chicken products.