Volume 21, Issue 148 (2024)
FSCT 2024, 21(148): 79-88 |
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Mokhtarian M, Kavyanipour Z. The combined effect of pomegranate peel phenolic compounds cross-linked in the aloe vera hydrogel structure to extend the shelf-life of sheep liver. FSCT 2024; 21 (148) :79-88
URL: http://fsct.modares.ac.ir/article-7-70550-en.html
URL: http://fsct.modares.ac.ir/article-7-70550-en.html
1- Department of Food Science and Technology, Roudehen Branch, Islamic Azad University, Roudehen, Iran , mokhtarian.mo@gmail.com
2- Department of Food Science and Technology, Roudehen Branch, Islamic Azad University, Roudehen, Iran
2- Department of Food Science and Technology, Roudehen Branch, Islamic Azad University, Roudehen, Iran
Abstract: (533 Views)
One of the most important challenges related to fresh meat products (especially sheep liver) is the short shelf-life of the product. For this purpose, synthetic preservative compounds are used to extend their shelf life, which have many side effects on human health. In this research, the effect of using an edible coating containing phenolic compounds of pomegranate peel cross-linked in the structure of aloe vera hydrogel was studied to extend the shelf life of sheep liver. Physicochemical (pH, peroxide index, total volatile nitrogen, thiobarbituric acid index and color parameters L*a*b*) and sensory (aroma, color, texture and overall acceptability) properties of the product in storage days of 1, 3 and 7 days and in the storage temperature of +4oC was evaluated. The results indicated that, the lowest value of monohydroperoxide formation (i.e. peroxide index) was observed in test samples coated with aleo vera gel containing phenolic compound of pomegranate peel extract that corresponding to the lowest total volatile nitrogen. Generally, in accordance to the results of sensory evaluation and quality tests, using of aleo vera gel containing bioactive compounds of pomegranate peel extract is recommended for shelf life extending of sheep liver.
Keywords: Sheep liver, Peroxide value, Pomegranate peel (Punica granatum) &, Anti-oxidant compounds.
Article Type: Original Research |
Subject:
Meat and Products Technology
Received: 2023/07/16 | Accepted: 2023/09/11 | Published: 2024/05/21
Received: 2023/07/16 | Accepted: 2023/09/11 | Published: 2024/05/21
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