Evaluating the efficacy of an aqueous extract of pomegranate peels in maintaining the quality and stability of frozen goat meat during storage

• Mohammad Ali Al-Samarrai1 , Yousif Ahmed Naef2 and Ahmed Ramadhan Muhaimeed

  Author

The purpose of this research was to ascertain whether or not the aqueous extract of pomegranate peels proved to be effective as a natural antioxidant in improving the physicochemical qualities of goat meat that had been maintained under frozen circumstances at a temperature of -18 degrees Celsius for a period of sixty days. The findings of the study revealed that there was a significant reduction (P < 0.05) in the lipid oxidation markers, which include the peroxide value, the TBA value, and the free fatty acids, as the extract concentration increased. In T4, the peroxide value was 1.69 meq/kg fat, which was a reduction from 4.09 meq/kg fat in T1. Over the same time period, the TBA value dropped from 1.43 mg MDA/kg fat in T1 to 0.59 mg MDA/kg fat in T4. At the conclusion of the storage period, which lasted for sixty days, the proportion of free fatty acids also decreased, going from 2.23 in T1 to 1.07 in T4. When the extract was applied to the samples, the water-holding capacity was increased, the cooking loss was decreased, and pH stability was found. These findings suggest that the protein structure and the integrity of the muscle tissue were preserved during the preservation process. One possible explanation for these  effects is the high content phenolic compounds and flavonoids    ,which possess strong antioxidant activity and may help protect meat components from oxidative deterioration during frozen storage ,Therefore ,the aqueous extract of pomegranate peels shows promising potential as a natural preservative for maintaining the physicochemical quality and improving the oxidative stability of frozen goat meat .

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