Acceso abierto

Pomegranate (Punica granatum L.) Peel Flour as Functional Ingredient for Chorizo: Effect Physicochemical and Sensory Characteristics of Functional Meat Products


Cite

1. Abdel-Salam, F.F., El-deen, M.Y.G., El-Zalaki, E.M. (2018). Characterization of wastes for pomegranate (Punica granatum L.) juice and its use as a functional drink. Egypt Journal Food Science 46:91-100. Search in Google Scholar

2. Aminzare, M., Hashemi, M., Ansarian, E., Bimkar, M., Hassanzad Azar, H., Reza Mehrasbi, M, Daneshamooz, S., Raeisi, M., Jannat, B., and Afshari, A. (2019). Using natural antioxidants in meat and meat products as preservatives: A review. Advances in Animal and Veterinary Sciences 7: 417-426. https://doi.org/10.17582/journal.aavs/2019/7.5.417.426y Search in Google Scholar

3. AOAC (1999). Official Method 965.33: Peroxide value of oils and fats. Official Method of Analysis of AOAC International (16th Ed.), Washington, DC: AOAC. Search in Google Scholar

4. Ben Nasr, C., Ayed, N., and Metche, M. (1996). Quantitative determination of the polyphenolic content of pomegranate peel. Zeitschrift für Lebensmittel-Untersuchung und Forschung 203(4): 374-378. https://doi.org/10.1007/BF01231077 Search in Google Scholar

5. Bis-Souza, C.V., Ozaki, M.M., Vidal, V.A.S., Pollonio, M.A R., Penna, A.L.B., and Barretto, A.C.S. (2020). Can dietary fiber improve the technological characteristics and sensory acceptance of low-fat Italian type salami? Journal of Food Science and Technology 57(3): 1003-1012. https://doi.org/10.1007/s13197-019-04133-6 Search in Google Scholar

6. Bourne, M.C. (1978). Texture Profile Analysis. Food Technology, 32 (7), 62–66, 72. Search in Google Scholar

7. Chávez-Zepeda, L.P., Cruz-Méndez G., Gracia de Caza L., Díaz-Vela J., and Pérez-Chabela, M.L (2009). Utilización de subproductos agroindustriales como fuente de fibra para productos cárnicos. Nacameh 3(2): 71-82. https://doi.org/10.24275/uam/izt/dcbs/nacameh/2009v3n2/Chavez Search in Google Scholar

8. Clark, R., and Johnson, S. (2002). Sensory acceptability of foods with added lupin (Lupinus angustifolius) kernel fiber using pre-set criteria. Journal of Food Science 67: 356-362. https://doi.org/10.1111/j.1365-2621.2002.tb11410.x Search in Google Scholar

9. Coronado-Reyes, J.A., Tinoco-Salazar, J., Guisa-Morales, M.L., Cortés-Penagos, C.J., and González-Hernández, JC. (2020). Morphology about the varieties mexican pomegranate fruit (Punica granatum) and its ripening stage. Food Science and Technology. https://doi.org/10.1590/fst.28620 Search in Google Scholar

10. Das, A.K., Nanda, P.K., Madane, P., Biswas, S., Das, A., Zhang, W., and Lorenzo, J.M. (2020). A comprehensive review on antioxidant dietary fibre enriched meat-based functional foods. Trends in Food Science and Technology 99: 323-336. https://doi.org/10.1016/j.tifs.2020.03.010 Search in Google Scholar

11. Deer, G. & Everitt, B.S. (2001) A Handbook of statiscal analyses using SAS. London: Chapman & Hall /CRC pp. 101-116. Search in Google Scholar

12. Elfalleh, W., Hannachi, H., Tlili, N., Yahia, Y., Nasri, N., and Ferchichi, A. (2012). Total phenolic content and antioxidant activity of pomegranate peel, seed, leaf and flower. Journal of Medical Plants Research 6: 4724-4730. https://doi.org/10.5897/JMPR11.995 Search in Google Scholar

13. Elgasim, E.A., and Al-Wesali, M.S. (2000). Water activity and Hunter colour values of beef patties extended with Samh (Mesembryanthemum forsskalei Hochst) flour. Food Chemistry 69(2): 181-185. https://doi.org/10.1016/s0308-8146(99)00252-6 Search in Google Scholar

14. El-Nashi, H.B., Karim, A.F., Fattah, A., Abdel Rahman, N.R., El-Razik, M.M.A. (2015). Quality characteristics of beef sausage containing pomegranate peels during refrigerated storage. Annals of Agricultural Sciences 60(2): 403-412. https://doi.org/10.1016/j.aoas.2015.10.002 Search in Google Scholar

15. Fernández-Gínes, J.M., Fernández-López, J., Sayas-Barberá, E., Pérez-Álvarez, J.A. (2005). Meat products as functional foods: A review. Journal of Food Science 70: R37-R43. https://doi.org/10.1111/j.1365-2621.2005.tb07110.x Search in Google Scholar

16. Fernández-Ginés, J.M., Fernández-López, J., Sayas-Barberá, E., Sendra, E., and Pérez-Álvarez JA. (2003). Effect of storage conditions on quality characteristics of bologna sausages made with citrus fiber. Journal of Food Science 68(2): 710-715. https://doi.org/10.1111/j.1365-2621.2003.tb05737.x Search in Google Scholar

17. García, M.L., Domínguez, R., Galvez, M.D., Casas, C., and Selgas, M.D. (2002). Utilization of cereal and fruit fibers in low fat dry fermented sausages. Meat Science 60: 227-236. https://doi.org/10.1016/s0309-1740(01)00125-5 Search in Google Scholar

18. Giordano, S., Clodoveo, M.L., De Gennaro, B., and Corbo, F. (2017). Factors determining Neophobia and Neophilia with regard to new technologies applied to the food sector: a Systematic Review, International Journal of Gastronomy and Food Science. https://doi.org/10.1016/j.ijgfs.2017.10.001 Search in Google Scholar

19. Gullon, B., Pintado M.E., Perez-Alvarez, J.A., Viuda-Martos, M. 2016. Assessment of polyphenolic profile and antibacterial activity of pomegranate peel (Punica granatum) flour obtained from co-product of juice extraction. Food Control 59:94-98. https://doi.org/10.1016/j.foodcont.2015.05.025 Search in Google Scholar

20. Gullon, P., Astray, G., Gullon, B., Tomasevic, I., Lorenzo, J.M. (2020). Pomegranate peel as suitable source of high-added value bioactives: Tailored functionalized meat products. Molecules 25: 2859. https://doi.org/10.3390/molecules25122859735567932575814 Search in Google Scholar

21. Hathwar, S.C., Rai, A.K., Modi, V.K., and Naraenceyan, B. (2012). Characteristics and consumer acceptance of healthier meat and meat product formulations—a review. Journal of Food Science and Technology 49(6): 653-664. https://doi.org/10.1007/s13197-011-0476-z355083524293684 Search in Google Scholar

22. Hernández-Alcántara, A.M., Totosaus, A., Pérez-Chabela, M. L. (2016). Evaluation of agro-industrial co-products as source of bioactive compounds: fiber, antioxidants and prebiotic. Acta Universitatis Cibiniensis. Series E: Food Technology 20: 3-16. https://doi.org/10.1515/aucft-2016-0011 Search in Google Scholar

23. Hleap-Zapata, J.I., Romero-Quintana, L., Botina-Cárdenas, J., Martínez-Martínez, C.A, Valenciano-Pulido, Y., and Higuita-Diaz, K. (2020). Effect of the partial replacement of wheat flour with turmeric flour (Curcuma longa) on the physicochemical and sensory properties of a common chorizo. DYNA, 87(214): 46-52. http://doi.org/10.15446/dyna.v87n214.8372210.15446/dyna.v87n214.83722 Search in Google Scholar

24. Husein, G.M., Abdel-Samie, M.A.S., Abdel Salam, B.A., Guneim, S.I. (2019). Production of healthy sausage with tomato peel powder and pomegranate peel powder. Sinai Journal of Applied Sciences 8(1): 51-64. http://doi.org/10.21608/sinjas.2019.7907810.21608/sinjas.2019.79078 Search in Google Scholar

25. Hygreeva, D., Pandey, M.C., and Radhakrishna, K. (2014). Potential applications of plant-based derivatives as fat replacers, antioxidants and antimicrobials in fresh and processed meat products. Meat Science 98(1): 47-57. https://doi.org/10.1016/j.meatsci.2014.04.006 Search in Google Scholar

26. Jolayemi, O.S., Olanrewaju, O.J., Ogunwale, O. (2020). Exploring in vitro antioxidant activity and physicochemical properties of selected under-exploited tropical fruits. Acta Universitatis Cibiniensis. Series E: Food Technology 24: 165-174. https://doi.org/10.2478/aucft-2020-0015 Search in Google Scholar

27. Ko, K., Dadmohammadi, Y., Abbaspourrad, A. (2021). Nutritional and bioactive components of pomegranate waste used in food and cosmetic applications: A Review. Foods 10:657. https://doi.org/10.3390/foods10030657 Search in Google Scholar

28. Kumar, A., Kumar, A., Chavhan, D.M., Chand, R.J., Sharma, A. (2021). Effect of incorporation of pomegranate peel powder and essential oils on proximate composition and sensory qualities of goat meat balls. Journal of Entomology and Zoology Studies 9(2): 332-335. Search in Google Scholar

29. Little, A.C. (1975). Off on a tangent. Journal of Food Science, 40, 410-411.10.1111/j.1365-2621.1975.tb02213.x Search in Google Scholar

30. Magangana, T.P., Makunga, N.P., Fawole, O.A., and Opara, U.L. (2020). Processing factors affecting the phytochemical and nutritional properties of pomegranate (Punica granatum L.) peel waste: A Review. Molecules 25(20): 4690. https://doi.org/10.3390/molecules25204690 Search in Google Scholar

31. Manessis, G., Kalogianni, A.I., Lazou, T., Moschovas, M., Bossis, I., and Gelasakis, A.I. (2020). Plant-derived natural antioxidants in meat and meat products. Antioxidants 9: 1215. https://doi.org/10.3390/antiox9121215 Search in Google Scholar

32. Mitterer-Daltoé, M., Bordim, J., Lise, C., Breda, L., Casagrande, M., and Lima, V. (2020). Consumer awareness of food antioxidants. Synthetic vs. Natural. Food Science and Technology 41 https://doi.org/10.1590/fst.15120 Search in Google Scholar

33. Mphahlele, R.R., Fawole, O.A., Makunga, N.P., and Opara, U.L. (2016). Effect of drying on the bioactive compounds, antioxidant, antibacterial and antityrosinase activities of pomegranate peel. BMC Complementary and Alternative Medicine 16: 143. https://doi.org/10.1186/s12906-016-1132-y Search in Google Scholar

34. Pliner, P. and Hobden, K. (1992). Development of a scale to measure the trait of food neophobia in humans. Appetite. 19: 105-120. https://doi.org/10.1016/0195-6663(92)90014-W Search in Google Scholar

35. Ranjitha, J., Bhuvaneshwari, G., Deepa, T., Kavya, K. (2018). Nutritional composition of fresh pomegranate peel powder. International Journal of Chemical Studies 6(4): 692-696. Search in Google Scholar

36. Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., & Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decoloration assay. Free Radical Biology and Medicine, 26: 1231-1237. https://doi.org/10.1016/S0891-5849(98)00315-3 Search in Google Scholar

37. Roininen, K., Lähteenmäki, L., and Tuorila, H. (1999). Quantification of consumer attitudes to health and hedonic characteristics of foods. Appetite. 33: 71-88. https://doi.org/10.1006/appe.1999.023210447981 Search in Google Scholar

38. Saroj, R., Kushwaha, R., Puranik, V., and Kaur, D. (2020). Pomegranate peel: Nutritional values and its emerging potential for use in food systems. In: Mishra P., Mishra R.R., Adetunji C.O. (eds), Innovations in Food Technology, Springer, Singapore, 231-241. https://doi.org/10.1007/978-981-15-6121-4_16 Search in Google Scholar

39. Shahamirian, M., Eskandari, M.H., Niakousari, M., Esteghlal, S., Gahruie, H.H., and Khaneghah, A.M. (2019). Incorporation of pomegranate rind powder extract and pomegranate juice into frozen burgers: oxidative stability, sensorial and microbiological characteristics. Journal of Food Science and Technology 56: 1174-1183. https://doi.org/10.1007/s13197-019-03580-5642324930956297 Search in Google Scholar

40. Sharma, P., Yadav, S. (2020). Effect of incorporation of pomegranate peel and bagasse powder and their extracts on quality characteristics of chicken meat patties. Food Science and Animal Resources 40(3): 388-340. https://doi.org/10.5851/kosfa.2020.e19720708832426718 Search in Google Scholar

41. Singh, B., Singh, J.P., Kaur, A., and Singh, N. (2018). Phenolic compounds as beneficial phytochemicals in pomegranate (Punica granatum L.) peel: A review. Food Chemistry 261: 75-86. https://doi.org/10.1016/j.foodchem.2018.04.03929739608 Search in Google Scholar

42. Singleton, V., and Rossi, J. (1965). Colorimetry of total phenolics with phosphomolybdic phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16: 144-158. Search in Google Scholar

43. Sorrenti, V., Randazzo, C.L., Caggia, C., Ballistreri, G., Romeo, F.V., Fabroni, S., Timpanaro, N., Raffaele, M., Vanella, L. (2019). Beneficial effects of pomegranate peel extract and probiotics on preadipocyte differentiation. Frontiers in Microbiology 10:1-11. https://doi.org/10.3389/fmicb.2019.00660645666731001233 Search in Google Scholar

44. Teixeira, A., and Rodrigues, S. (2021). Consumers perceptions towards healthier meat products. Current opinion in Food Science 40: 147-154. https://doi.org/10.1016/j.cofs.2020.12.004 Search in Google Scholar

45. Tufeanu, R., Tiţa, O. (2016). Possibilities to develop low-fat products: a review. Acta Universitatis Cibiniensis. Series E: Food Technology 20: 3-19. https://doi.org/10.1515/aucft-2016-0001 Search in Google Scholar

46. Urala, N., and Lähteenmäki. L. (2004). Attitudes behind consumers’ willingness to use functional foods. Food Quality and Preference 15: 793-803. https://doi.org/10.1016/j.foodqual.2004.02.008 Search in Google Scholar

47. Ursachi, C.Ș., Perța-Crișan, S., and Munteanu, F.-D. (2020). Strategies to Improve Meat Products’ Quality. Foods 9(12): 1883. https://doi.org/10.3390/foods9121883776602233348725 Search in Google Scholar

48. van den Heuvel, E., Newbury, A., and Appleton, K.M. (2019). The psychology of nutrition with advancing age: focus on food neophobia. Nutrients, 11(1): 151. https://doi.org/10.3390/nu11010151635699730642027 Search in Google Scholar

49. Villacis-Chiribaga, J., Elst, K., Van Camp, J., Vera, E., Ruales, J. (2020(. Valorization of byproducts from tropical fruits: extraction methodologies, applications, environmental and economic assessment: A review. (Part I: general overview of the byproducts, traditional biorefinery practices, and possible applications). Comprehensive reviews in Food Science and Food Safety 19: 405-447. https://doi.org/10.1111/1541-4337.1254233325169 Search in Google Scholar

50. Zago, G.R., Gottardo, F.M., Bilibio, D., Freitas, C.P., Bertol, Ch. D., Dickel, E.L. dos Santos, L.R. (2020). Pomegranate (Punica granatum L.) peel lyophilized extract delays lipid oxidation in Tuscana sausages. Ciencia Rural 50(4): 1-10. https://doi.org/10.1590/0103-8478cr20190689 Search in Google Scholar

51. Zinina, O., S. Merenkova1,D. Tazeddinova, M. Rebezov, M. Stuart, E. Okuskhanova, Zh. Yessimbekov, N. Baryshnikova.(2019). Enrichment of meat products with dietary fibers: a review Agronomy Research 17(4), 1808–1822, 2019 https://doi.org/10.15159/AR.19.163 Search in Google Scholar

eISSN:
2344-150X
Idioma:
Inglés
Calendario de la edición:
2 veces al año
Temas de la revista:
Industrial Chemistry, other, Food Science and Technology