Application of pomegranate pomace as a natural antibacterial and antioxidant preservative in beef
Although various meat and meat products may include various foodborne pathogens, meat is still an excellent source of nutrients compared to other foods. Due to bioactive materials, numerous plants and their extracts, including pomegranate, have been reported to possess antibacterial and antioxidant...
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| Format: | Article |
| Language: | Arabic |
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University of Mosul, College of Veterinary Medicine
2022-12-01
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| Series: | Iraqi Journal of Veterinary Sciences |
| Subjects: | |
| Online Access: | https://www.vetmedmosul.com/article_176284_ac43b80a0506ffcd4c45f026ef3a234f.pdf |
| _version_ | 1797980356693983232 |
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| author | Noor S. Hadab Mohammed M. Dakheel |
| author_facet | Noor S. Hadab Mohammed M. Dakheel |
| author_sort | Noor S. Hadab |
| collection | DOAJ |
| description | Although various meat and meat products may include various foodborne pathogens, meat is still an excellent source of nutrients compared to other foods. Due to bioactive materials, numerous plants and their extracts, including pomegranate, have been reported to possess antibacterial and antioxidant effects. Sixty fresh beef samples, bought from the local stores Karkh/ Baghdad, were properly divided into three similar groups; each group included 20 samples. The first group served as a control group, and it was soaked in distilled water. The second group was soaked in a 20g/L treatment dose of pomegranate pomace solution and was referred to as the treated group (T1). The third group was administered as 40g/L pomegranate pomace solution(T2). The results showed that the pomegranate pomace solution (T1 and T2) exhibited antimicrobial activity on the total bacterial count, lipid oxidation, and pH values. The current findings demonstrated that beef immersed into both concentrations of pomegranate pomace was more resistant to elevation in bacterial counting plus lower levels of peroxidation, measured using Thiobarbituric acid reactive substances plus fewer pH values compared to the control, as it was preserved for more days. The pomegranate pomace solutions might be utilized as natural preservatives of meat products, even at low concentrations. |
| first_indexed | 2024-04-11T05:53:03Z |
| format | Article |
| id | doaj.art-5ce70c1571684d01b5197285aaa7025a |
| institution | Directory Open Access Journal |
| issn | 1607-3894 2071-1255 |
| language | Arabic |
| last_indexed | 2024-04-11T05:53:03Z |
| publishDate | 2022-12-01 |
| publisher | University of Mosul, College of Veterinary Medicine |
| record_format | Article |
| series | Iraqi Journal of Veterinary Sciences |
| spelling | doaj.art-5ce70c1571684d01b5197285aaa7025a2022-12-22T04:42:00ZaraUniversity of Mosul, College of Veterinary MedicineIraqi Journal of Veterinary Sciences1607-38942071-12552022-12-0136Supplement I21121610.33899/ijvs.2022.135929.2544176284Application of pomegranate pomace as a natural antibacterial and antioxidant preservative in beefNoor S. Hadab0Mohammed M. Dakheel1Department of Veterinary Public Health, College of Veterinary Medicine, University of Baghdad, Baghdad, IraqDepartment of Veterinary Public Health, College of Veterinary Medicine, University of Baghdad, Baghdad, IraqAlthough various meat and meat products may include various foodborne pathogens, meat is still an excellent source of nutrients compared to other foods. Due to bioactive materials, numerous plants and their extracts, including pomegranate, have been reported to possess antibacterial and antioxidant effects. Sixty fresh beef samples, bought from the local stores Karkh/ Baghdad, were properly divided into three similar groups; each group included 20 samples. The first group served as a control group, and it was soaked in distilled water. The second group was soaked in a 20g/L treatment dose of pomegranate pomace solution and was referred to as the treated group (T1). The third group was administered as 40g/L pomegranate pomace solution(T2). The results showed that the pomegranate pomace solution (T1 and T2) exhibited antimicrobial activity on the total bacterial count, lipid oxidation, and pH values. The current findings demonstrated that beef immersed into both concentrations of pomegranate pomace was more resistant to elevation in bacterial counting plus lower levels of peroxidation, measured using Thiobarbituric acid reactive substances plus fewer pH values compared to the control, as it was preserved for more days. The pomegranate pomace solutions might be utilized as natural preservatives of meat products, even at low concentrations.https://www.vetmedmosul.com/article_176284_ac43b80a0506ffcd4c45f026ef3a234f.pdfmeat preservationpomegranate pomacenatural antibacteriallipid oxidation |
| spellingShingle | Noor S. Hadab Mohammed M. Dakheel Application of pomegranate pomace as a natural antibacterial and antioxidant preservative in beef Iraqi Journal of Veterinary Sciences meat preservation pomegranate pomace natural antibacterial lipid oxidation |
| title | Application of pomegranate pomace as a natural antibacterial and antioxidant preservative in beef |
| title_full | Application of pomegranate pomace as a natural antibacterial and antioxidant preservative in beef |
| title_fullStr | Application of pomegranate pomace as a natural antibacterial and antioxidant preservative in beef |
| title_full_unstemmed | Application of pomegranate pomace as a natural antibacterial and antioxidant preservative in beef |
| title_short | Application of pomegranate pomace as a natural antibacterial and antioxidant preservative in beef |
| title_sort | application of pomegranate pomace as a natural antibacterial and antioxidant preservative in beef |
| topic | meat preservation pomegranate pomace natural antibacterial lipid oxidation |
| url | https://www.vetmedmosul.com/article_176284_ac43b80a0506ffcd4c45f026ef3a234f.pdf |
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