Pomegranate (Punica granatum L.) Peel Extracts Inhibit Microbial Growth and Lipid Oxidation in Minced Shrimps Stored at 4°C. Issue 1 (2nd January 2019)

• Record Type: Journal Article
• Authors: Ismail, Tariq; Suleman, Raheel; Akram, Kashif; Hameed, Aneela; Llah, Inam -u; Amir, Mamoona; Akhtar, Saeed
• Is Part Of: Journal of aquatic food product technology. Volume 28:Issue 1(2019)
• Page Start: 84
• Page End: 92
• Publication Date: 2019-01-02
• Subjects: Shrimp -- pomegranate -- TBARS -- antimicrobial -- lipid oxidation; Fishery processing -- Periodicals; Animal products -- Periodicals; Plant products -- Periodicals; 664.9405
• DOI: 10.1080/10498850.2018.1561571
• Languages: English
• ISSNs: 1049-8850

Abstract

ABSTRACT: Pomegranate peel is inherited with diverse functional properties that improve storage stability and nutritional quality of edible goods. This research was aimed at evaluating antioxidant and antimicrobial properties of pomegranate peel hydro-alcoholic extracts and to determine in situ efficacy of extracts in controlling microbial growth and lipid oxidation of shrimp meat. The results suggest that pomegranate peel ethanolic extracts (PoPetx) have significantly higher ( p < 0.05) phenolic contents, 169 mg GAE/100 g accompanied with 90% free radical scavenging activities. Contrary to the normal control, incorporation of PoPetx @ 2.0% ( w/w ) in minced shrimp meat increased thiobarbituric acid reactive species generation by 10% during 28 days of storage at 4°C. Supplementing PoPetx @ 0.5–2.0% ( w/w ) to shrimp meat has shown a comparable microbial inhibitory action against total plate counts and Staphylococcus spp . The study concludes that application of pomegranate peel extracts in minced shrimp is a viable strategy to preserve chemical and microbiological quality of shrimp and products of sea origin.