Volume 55, Issue 3 p. 1080-1087
Original Article

Synchronised interrelationship between lipid/protein oxidation analysis and sensory attributes in refrigerated minced beef meat formulated with Punica granatum peel extract

Mariam Fourati

Mariam Fourati

Laboratory of Microorganisms and Biomolecules, Center of Biotechnology of Sfax, University of Sfax, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018 Sfax, Tunisia

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Slim Smaoui

Corresponding Author

Slim Smaoui

Laboratory of Microorganisms and Biomolecules, Center of Biotechnology of Sfax, University of Sfax, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018 Sfax, Tunisia

Correspondent: Fax: +21674872196; e-mail: [email protected]Search for more papers by this author
Hajer Ben Hlima

Hajer Ben Hlima

Algae Biotechnology Unit, Biological Engineering Department, National School of Engineers of Sfax, University of Sfax, Sfax, 3038 Tunisia

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Karim Ennouri

Karim Ennouri

Laboratory of Microorganisms and Biomolecules, Center of Biotechnology of Sfax, University of Sfax, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018 Sfax, Tunisia

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Ahlem Chakchouk Mtibaa

Ahlem Chakchouk Mtibaa

Laboratory of Microorganisms and Biomolecules, Center of Biotechnology of Sfax, University of Sfax, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018 Sfax, Tunisia

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Imen Sellem

Imen Sellem

Laboratory of Microorganisms and Biomolecules, Center of Biotechnology of Sfax, University of Sfax, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018 Sfax, Tunisia

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Khaoula Elhadef

Khaoula Elhadef

Laboratory of Microorganisms and Biomolecules, Center of Biotechnology of Sfax, University of Sfax, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018 Sfax, Tunisia

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Lotfi Mellouli

Lotfi Mellouli

Laboratory of Microorganisms and Biomolecules, Center of Biotechnology of Sfax, University of Sfax, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018 Sfax, Tunisia

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First published: 28 September 2019
Citations: 26

Summary

Microbiological, chemical and sensory effects of pomegranate peel ethanol extract (EE) at 0.1, 0.5 and 1% (w w−1) on refrigerated minced beef meat were undertaken. Chemical analyses revealed that the treated meat underwent significant decrease (P < 0.05) of primary and secondary lipid oxidation. By the end of storage, EE at 1% reduced the MetMb, carbonyl group accumulation and the disappearance of sulphydryl proteins by 56.68, 65.71 and 59.69% respectively, compared with control samples. EE at 1% showed also the highest scores for colour, appearance, odour and overall acceptability (OA) attributes using a 9-point hedonic scale. Chemometric approaches showed that lipid/protein oxidation analysis, sensory attributes and storage time allowed the samples discrimination. Oxidative stability parameters were equally used to predict OA by linear regression analysis. The reported data provide an approach to strengthen the interpretation of sensory quality and how they are affected by chemical changes in newly formulated meat products.