Malaysian Journal of Analytical Sciences Vol 25 No 4 (2021): 569 - 583

 

 

 

 

EXTRACTION OF POMEGRANATE PEEL AND GREEN TEA LEAVES AND THEIR EFFECTS ON THE MICROBIAL, PHYSICOCHEMICAL, MICROSTRUCTURAL AND SENSORIAL PROPERTIES OF CHILLED-STORED CHICKEN MEAT

 

(Pengekstrakan Kulit Buah Delima dan Daun Teh Hijau dan Kesannya Terhadap Sifat-Sifat Mikroorganisma, Fizikokimia, Mikrostruktur dan Deria Rasa Daging Ayam yang Disimpan pada Suhu Sejuk)

 

Safiullah Jauhar^1,3, Mohammad Rashedi Ismail-Fitry¹*, Gun Hean Chong¹, Mahmud Ab Rashid Nor-Khaizura ², Wan Zunairah Wan Ibadullah ²

 

¹Department of Food Technology, Faculty of Food Science and Technology

²Department of Food Science, Faculty of Food Science and Technology

Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia

³Department of Food Technology, Faculty of Veterinary Science,

Afghanistan National Agriculture Science and Technology University, Dand District, Kandahar Province, Afghanistan

 

*Corresponding author:  ismailfitry@upm.edu.my

 

 

Received: 19 June 2021; Accepted: 27 July 2021; Published:  29 August 2021

 

 

Abstract

Pomegranate (Punica granatum L.) peel extracts (PPE) and green tea (Camellia sinensis) leaves extracts (GTE) have the potential to be the natural preservatives to prolong the chicken meat quality stored in chilling temperature. The first part of this work aimed to determine the effects of solid-liquid extraction (SLE) and ultrasound-assisted extraction (UAE) in extracting the pomegranate peel and green tea leaves. The second part was to determine the microbial, physicochemical, microstructural and sensorial properties of chicken meat applied with the PPE, GTE or PPE+GTE and stored in chill temperature for seven days. UAE method resulted in higher antioxidant activity in PPE and GTE at 74.3% and 70.4%, respectively compared to SLE method at 48.2% and 41.5%, respectively. The GTE inhibited the microbial growth with 5.47 and 5.96 log CFU/g of the chicken meat at the third and seventh day of chilled-storage, respectively. The water holding capacity, pH, lipid peroxidation and texture were not affected by the extracts. GTE affected the chicken meat by increasing the yellowness (b*), changing the microstructure, and reducing the sensory acceptability. Overall, GTE can to be used as a natural preservative for chilled chicken meat, however, further additional treatments are needed to overcome the negative effect on the chicken meat characteristics.

 

Keywords: chicken meat, green tea leaves, natural antioxidants, pomegranate peel, solid-liquid extraction, ultrasound-assisted extraction

 

 

 

Abstrak

Ekstrak kulit buah delima (Punica granatum L.) (PPE) dan ekstrak daun teh hijau (Camellia sinensis) (GTE) berpotensi menjadi pengawet semula jadi untuk mengekalkan kualiti daging ayam yang disimpan dalam suhu sejuk. Bahagian pertama kerja ini bertujuan untuk mengenalpasti kesan pengekstrakan pepejal-cecair (SLE) dan pengekstrakan secara-ultrabunyi (UAE) dalam mengekstrak kulit buah delima dan daun teh hijau. Bahagian kedua adalah untuk menentukan sifat mikroorgnisma, fizikokimia, mikrostruktur dan deria rasa daging ayam yang diaplikasikan dengan PPE, GTE atau PPE+GTE dan disimpan dalam suhu sejuk selama tujuh hari. Kaedah UAE menghasilkan aktiviti antioksida yang lebih tinggi pada PPE dan GTE masing-masing pada 74.3% dan 70.4% berbanding kaedah SLE masing-masing pada 48.2% dan 41.5%. GTE menghalang pertumbuhan mikroorganisma masing-masing dengan 5.47 dan 5.96 log CFU/g daging ayam pada hari ketiga dan ketujuh penyimpanan sejuk. Kebolehan memegang air, pH, peroksidaan lipid dan tekstur tidak dipengaruhi oleh ekstrak. GTE mempengaruhi daging ayam dengan meningkatkan warna kekuningan (b*), mengubah struktur mikro, dan mengurangkan penerimaan analisa deria rasa. Secara keseluruhan, GTE dapat digunakan sebagai pengawet semula jadi untuk daging ayam sejuk, namun, pengolahan tambahan lebih lanjut diperlukan untuk mengatasi kesan negatif kepada ciri daging ayam.

 

Kata kunci:   daging ayam, daun teh hijau, aktioksidan semulajadi, kulit buah delima, pengekstrakan pepejal-cecair, pengekstrakan  secara-ultrabunyi

 

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