Production of value-added meat patties by addition of pomegranate (Punica granatum) and Lemon (Citrus limon) extracts
Main Article Content
Keywords
antioxidants, functional food, lemon extract, meat patties, nutritional profile, pomegranate extract, sensory properties, shelf life
Abstract
This study investigates the enhancement of quality and shelf stability in meat patties made from spent hen meat through the incorporation of natural extracts from pomegranate (Punica granatum) and lemon (Citrus limon). In response to growing consumer demand for natural ingredients, the research focuses on spoilage, texture, and flavor in meat products. Spent hen meat was selected due to its availability and potential for value addition. Meat cubes were treated with varying concentrations of the extracts and stored under refrigeration to facilitate the absorption of bioactive compounds. Results indicated that pomegranate and lemon extracts significantly improved sensory attributes, including flavor, tenderness, and juiciness, making the patties more appealing. Notably, pome-granate extracts reduced cooking loss, suggesting better moisture retention, whereas higher concentrations of lemon extract were associated with increased cooking loss. Both extracts demonstrated antimicrobial properties, potentially extending shelf life and enhancing nutritional profiles. This study underscores the potential of these extracts to improve the overall quality and safety of spent hen meat patties, aligning with consumer preferences for healthier, natural options. Future research should focus on identifying optimal extract concentrations to maxi-mize benefits and ensure consumer acceptance.
References
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Allam, A.Y. (2023). Effect of addition loquat (eribotrya japonica) seed powder extract as a natural bioactive compound on the quality characteristics of goat meat nuggets during refrigerated storage–Part I. Journal of Food and Dairy Sciences, 14(3), 51-62. https://doi.org/10.21608/jfds.2023.192707.1099
Allam, A.Y., Elsadek, M.F., Al-Numair, K.S., Badr, A.A.A., Singh, S., Elkabary, M.R. (2024). Antioxidant and antibacterial effect of lemon verbena leaves’(Lippia citriodora) extract as a natural preservative on refrigerated meat patties during storage. Italian Journal of Food Science, 36(3), 95. https://doi.org/10.15586/ijfs.v36i3.2514
Amalraj, A., Kuttappan, S., AC, K.V., Matharu, A. (2022). Herbs, Spices and Their Roles in Nutraceuticals and Functional Foods. Elsevier. https://doi.org/10.1016/B978-0-323-90794-1.00016-8
Amaral, D.S.d., Cardelle-Cobas, A., Dias, C.d.C.Q., Lima, D.A.S., Pereira, S.d.F., Arcanjo, N.M.d.O., Dalmas, P.S., Madruga, M.S., Pintado, M.M.E. (2019). Low fat goat meat sausage with chitosan-glucose Maillard reaction product: impact on quality and shelf life. Food Science and Technology, 40, 132-139. https://doi.org/10.1590/fst.34018
Asif, A., Ibrahim, F., Ansari, A. (2024). A Systematic Review: Effectiveness of Herbs and Spices as Natural Preservatives to Enhance Meat Shelf-Life: Herbs and Spices as Natural Preservatives. Journal of Health and Rehabilitation Research, 4(3), 1-7. https://doi.org/10.61919/jhrr.v4i3.1419
Bariya, A., Patel, A., Joshi, A. (2020). Application of natural antioxidants from vegetables, plant and fruits origin into meat and meat products-A review. Journal of Meat Science and Technology| January-March, 8(1), 12-22.
Beatriz Nunes, S., Cadavez, V., Caleja, C., Pereira, E., Calhelha, R.C., Añibarro-Ortega, M., Finimundy, T., Kostić, M., Soković, M., Teixeira, J.A. (2023). Phytochemical composition and bioactive potential of Melissa officinalis L., Salvia officinalis L. and Mentha spicata L. extracts. Foods, 12(5), 947. https://doi.org/10.3390/foods12050947
Begić, M., Huremović, J., Selović, A., Karadža, A. (2024). The effect of ascorbic acid and lemon juice on the extraction of metals from green tea, health risk assessment. Toxin Reviews, 43(1), 118-126. https://doi.org/10.1080/15569543.2023.2298930
Bodie, A.R., Wythe, L.A., Dittoe, D.K., Rothrock Jr, M.J., O’Bryan, C.A., Ricke, S.C. (2024). Alternative additives for organic and natural ready-to-eat meats to control spoilage and maintain shelf life: current perspectives in the united states. Foods, 13(3), 464. https://doi.org/10.3390/foods13030464
Brynne, A., Katz-Rosene, R., Martin, S.J. (2020). The structural constraints on green meat. Green Meat?: Sustaining Eaters, Animals, and the Planet, 185-205. https://doi.org/10.1515/9780228002710-012
Cava, R., Ladero, L., Riaguas, E., Vidal-Aragón, M.C. (2024). Assessing the Impact of Pomegranate Peel Extract Active Packaging and High Hydrostatic Pressure Processing on Color and Oxidative Stability in Sliced Nitrate/Nitrite-Reduced Iberian Dry-Cured Loins. Foods, 13(3), 360. https://doi.org/10.3390/foods13030360
Chauhan, N., Khulbe, P., Sen, P., Gupta, M. (2024). Potentials of berries and pomegranate in management of the neurodegenerative disorders. in: Nutraceutical Fruits and Foods for Neurodegenerative Disorders, Elsevier, pp. 277-300. https://doi.org/10.1016/B978-0-443-18951-7.00017-7
Chunzhi, C., Anton, A., Duarte, C.M., Agusti, S. (2018). Macroalgae as Blue Carbon Reservoirs and Bioindicators of Metal Pollution in the Saudi Arabian Red Sea: A Comparative Study of Coral Reef and Seagrass Meadow Habitats. Available at SSRN 4860701.
El Sheikha, A.F., Allam, A.Y., ElObeid, T., Basiouny, E.A., Abdelaal, A.A., Amarowicz, R., Oz, E., Proestos, C., Karrar, E., Oz, F. (2022). Impact of a carboxymethyl cellulose coating incorporated with an ethanolic propolis extract on the quality criteria of chicken breast meat. Antioxidants, 11(6), 1191. https://doi.org/10.3390/antiox11061191
Farhat, G., Cheng, L., Al-Dujaili, E.A., Zubko, M. (2024). Antimicrobial potential of pomegranate and lemon extracts alone or in combination with antibiotics against pathogens. International Journal of Molecular Sciences, 25(13), 6943. https://doi.org/10.3390/ijms25136943
Ford, H., Zhang, Y., Gould, J., Danner, L., Bastian, S.E., Yang, Q. (2024). Comparing motivations and barriers to reduce meat and adopt protein alternatives amongst meat-eaters in Australia, China and the UK. Food Quality and Preference, 118, 105208. https://doi.org/10.1016/j.foodqual.2024.105208
Forslund, A., Tibi, A., Schmitt, B., Marajo-Petitzon, E., Debaeke, P., Durand, J.-L., Faverdin, P., Guyomard, H. (2023). Can healthy diets be achieved worldwide in (2050) without farmland expansion? Global Food Security, 39, 100711. https://doi.org/10.1016/j.gfs.2023.100711
Ivanovich, C.C., Sun, T., Gordon, D.R., Ocko, I.B. (2023). Future warming from global food consumption. Nature Climate Change, 13(3), 297-302. https://doi.org/10.1038/s41558-023-01605-8
Kaderides, K., Kyriakoudi, A., Mourtzinos, I., Goula, A.M. (2021). Potential of pomegranate peel extract as a natural additive in foods. Trends in Food Science & Technology, 115, 380-390. https://doi.org/10.1016/j.tifs.2021.06.050
Khalid, S.A., Ghanem, A.F., Abd-El-Malek, A., Ammar, M.A., El-Khateib, T., El-Sherbiny, I.M. (2024). Free-standing carboxymethyl cellulose film incorporating nanoformulated pomegranate extract for meat packaging. Carbohydrate Polymers, 332, 121915. https://doi.org/10.1016/j.carbpol.2024.121915
Li, H., Hu, S., Tong, H. (2024). Carbon footprint of household meat consumption in China: A life-cycle-based perspective. Applied Geography, 169, 103325. https://doi.org/10.1016/j.apgeog.2024.103325
Lindqvist, C., Schütz, K., Jensen, P. (2002). Red jungle fowl have more contrafreeloading than white leghorn layers: Effect of food deprivation and consequences for information gain. Behaviour, 139(9), 1195-1209. https://doi.org/10.1163/15685390260437335
Mohebalizadehgashti, F., Zolfagharinia, H., Amin, S.H. (2020). Designing a green meat supply chain network: A multi-objective approach. International Journal of Production Economics, 219, 312-327. https://doi.org/10.1016/j.ijpe.2019.07.007
Shiravani, Z., Aliakbarlu, J., Moradi, M. (2024). Application of bacterial nanocellulose film loaded with sodium nitrite, sumac, and black carrot extracts to reduce sodium nitrite, extend shelf life, and inhibit Clostridium perfringens in cooked beef ham. International Journal of Biological Macromolecules, 135841. https://doi.org/10.1016/j.ijbiomac.2024.135841
Sun, M.-J., Chiang, Y.-C., Hou, C.-Y., Ciou, J.-Y. (2024). Effect of Combining Moisture-assisted Drying on Lemon (Citrus limon (L.) Brum.): Physicochemical Properties, Antioxidant Capacities, and Sensory Evaluations. Food and Bioprocess Technology, 1-11. https://doi.org/10.1007/s11947-024-03484-z
Untari, H., Wibawa, H., Susilaningrum, S., Ariyadi, B., Dono, N., Kurniawati, A., Hanim, C. (2024). Effects of mineral premix feed supplement on immunity of laying white leghorn. IOP Conference Series: Earth and Environmental Science. IOP Publishing. pp. 012072. https://doi.org/10.1088/1755-1315/1341/1/012072
Wall, D.C., Malheiros, R.D., Anderson, K., Anthony, N. (2024). Comparing performance, morphological, physical, and chemical properties of eggs produced by 1940 Leghorn or a commercial 2016 Leghorn fed representative diets from 1940 to 2016. Journal of Applied Poultry Research, 33(4), 100463. https://doi.org/10.1016/j.japr.2024.100463
Webster, A. (2000). Behavior of white leghorn laying hens after withdrawal of feed. Poultry Science, 79(2), 192-200. https://doi.org/10.1093/ps/79.2.192
Yin, K., Zhao, X., Liu, Y., Zhu, J., Fei, X. (2024). Aging Increases Global Annual Food Greenhouse Gas Emissions up to 300 Million Tonnes by 2100. Environmental Science & Technology, 58(13), 5784-5795. https://doi.org/10.1021/acs.est.3c06268
Zimmermann, B.F., Gleichenhagen, M. (2011). The effect of ascorbic acid, citric acid and low pH on the extraction of green tea: How to get most out of it. Food chemistry, 124(4), 1543-1548. https://doi.org/10.1016/j.foodchem.2010.08.009
Al Jumayi, H.A., Allam, A.Y., El-Beltagy, A.E.-D., Algarni, E.H., Mahmoud, S.F., El Halim Kandil, A.A. (2022). Bioactive compound, antioxidant, and radical scavenging activity of some plant aqueous extracts for enhancing shelf life of cold-stored rabbit meat. Antioxidants, 11(6), 1056. https://doi.org/10.3390/antiox11061056
Allam, A.Y. (2023). Effect of addition loquat (eribotrya japonica) seed powder extract as a natural bioactive compound on the quality characteristics of goat meat nuggets during refrigerated storage–Part I. Journal of Food and Dairy Sciences, 14(3), 51-62. https://doi.org/10.21608/jfds.2023.192707.1099
Allam, A.Y., Elsadek, M.F., Al-Numair, K.S., Badr, A.A.A., Singh, S., Elkabary, M.R. (2024). Antioxidant and antibacterial effect of lemon verbena leaves’(Lippia citriodora) extract as a natural preservative on refrigerated meat patties during storage. Italian Journal of Food Science, 36(3), 95. https://doi.org/10.15586/ijfs.v36i3.2514
Amalraj, A., Kuttappan, S., AC, K.V., Matharu, A. (2022). Herbs, Spices and Their Roles in Nutraceuticals and Functional Foods. Elsevier. https://doi.org/10.1016/B978-0-323-90794-1.00016-8
Amaral, D.S.d., Cardelle-Cobas, A., Dias, C.d.C.Q., Lima, D.A.S., Pereira, S.d.F., Arcanjo, N.M.d.O., Dalmas, P.S., Madruga, M.S., Pintado, M.M.E. (2019). Low fat goat meat sausage with chitosan-glucose Maillard reaction product: impact on quality and shelf life. Food Science and Technology, 40, 132-139. https://doi.org/10.1590/fst.34018
Asif, A., Ibrahim, F., Ansari, A. (2024). A Systematic Review: Effectiveness of Herbs and Spices as Natural Preservatives to Enhance Meat Shelf-Life: Herbs and Spices as Natural Preservatives. Journal of Health and Rehabilitation Research, 4(3), 1-7. https://doi.org/10.61919/jhrr.v4i3.1419
Bariya, A., Patel, A., Joshi, A. (2020). Application of natural antioxidants from vegetables, plant and fruits origin into meat and meat products-A review. Journal of Meat Science and Technology| January-March, 8(1), 12-22.
Beatriz Nunes, S., Cadavez, V., Caleja, C., Pereira, E., Calhelha, R.C., Añibarro-Ortega, M., Finimundy, T., Kostić, M., Soković, M., Teixeira, J.A. (2023). Phytochemical composition and bioactive potential of Melissa officinalis L., Salvia officinalis L. and Mentha spicata L. extracts. Foods, 12(5), 947. https://doi.org/10.3390/foods12050947
Begić, M., Huremović, J., Selović, A., Karadža, A. (2024). The effect of ascorbic acid and lemon juice on the extraction of metals from green tea, health risk assessment. Toxin Reviews, 43(1), 118-126. https://doi.org/10.1080/15569543.2023.2298930
Bodie, A.R., Wythe, L.A., Dittoe, D.K., Rothrock Jr, M.J., O’Bryan, C.A., Ricke, S.C. (2024). Alternative additives for organic and natural ready-to-eat meats to control spoilage and maintain shelf life: current perspectives in the united states. Foods, 13(3), 464. https://doi.org/10.3390/foods13030464
Brynne, A., Katz-Rosene, R., Martin, S.J. (2020). The structural constraints on green meat. Green Meat?: Sustaining Eaters, Animals, and the Planet, 185-205. https://doi.org/10.1515/9780228002710-012
Cava, R., Ladero, L., Riaguas, E., Vidal-Aragón, M.C. (2024). Assessing the Impact of Pomegranate Peel Extract Active Packaging and High Hydrostatic Pressure Processing on Color and Oxidative Stability in Sliced Nitrate/Nitrite-Reduced Iberian Dry-Cured Loins. Foods, 13(3), 360. https://doi.org/10.3390/foods13030360
Chauhan, N., Khulbe, P., Sen, P., Gupta, M. (2024). Potentials of berries and pomegranate in management of the neurodegenerative disorders. in: Nutraceutical Fruits and Foods for Neurodegenerative Disorders, Elsevier, pp. 277-300. https://doi.org/10.1016/B978-0-443-18951-7.00017-7
Chunzhi, C., Anton, A., Duarte, C.M., Agusti, S. (2018). Macroalgae as Blue Carbon Reservoirs and Bioindicators of Metal Pollution in the Saudi Arabian Red Sea: A Comparative Study of Coral Reef and Seagrass Meadow Habitats. Available at SSRN 4860701.
El Sheikha, A.F., Allam, A.Y., ElObeid, T., Basiouny, E.A., Abdelaal, A.A., Amarowicz, R., Oz, E., Proestos, C., Karrar, E., Oz, F. (2022). Impact of a carboxymethyl cellulose coating incorporated with an ethanolic propolis extract on the quality criteria of chicken breast meat. Antioxidants, 11(6), 1191. https://doi.org/10.3390/antiox11061191
Farhat, G., Cheng, L., Al-Dujaili, E.A., Zubko, M. (2024). Antimicrobial potential of pomegranate and lemon extracts alone or in combination with antibiotics against pathogens. International Journal of Molecular Sciences, 25(13), 6943. https://doi.org/10.3390/ijms25136943
Ford, H., Zhang, Y., Gould, J., Danner, L., Bastian, S.E., Yang, Q. (2024). Comparing motivations and barriers to reduce meat and adopt protein alternatives amongst meat-eaters in Australia, China and the UK. Food Quality and Preference, 118, 105208. https://doi.org/10.1016/j.foodqual.2024.105208
Forslund, A., Tibi, A., Schmitt, B., Marajo-Petitzon, E., Debaeke, P., Durand, J.-L., Faverdin, P., Guyomard, H. (2023). Can healthy diets be achieved worldwide in (2050) without farmland expansion? Global Food Security, 39, 100711. https://doi.org/10.1016/j.gfs.2023.100711
Ivanovich, C.C., Sun, T., Gordon, D.R., Ocko, I.B. (2023). Future warming from global food consumption. Nature Climate Change, 13(3), 297-302. https://doi.org/10.1038/s41558-023-01605-8
Kaderides, K., Kyriakoudi, A., Mourtzinos, I., Goula, A.M. (2021). Potential of pomegranate peel extract as a natural additive in foods. Trends in Food Science & Technology, 115, 380-390. https://doi.org/10.1016/j.tifs.2021.06.050
Khalid, S.A., Ghanem, A.F., Abd-El-Malek, A., Ammar, M.A., El-Khateib, T., El-Sherbiny, I.M. (2024). Free-standing carboxymethyl cellulose film incorporating nanoformulated pomegranate extract for meat packaging. Carbohydrate Polymers, 332, 121915. https://doi.org/10.1016/j.carbpol.2024.121915
Li, H., Hu, S., Tong, H. (2024). Carbon footprint of household meat consumption in China: A life-cycle-based perspective. Applied Geography, 169, 103325. https://doi.org/10.1016/j.apgeog.2024.103325
Lindqvist, C., Schütz, K., Jensen, P. (2002). Red jungle fowl have more contrafreeloading than white leghorn layers: Effect of food deprivation and consequences for information gain. Behaviour, 139(9), 1195-1209. https://doi.org/10.1163/15685390260437335
Mohebalizadehgashti, F., Zolfagharinia, H., Amin, S.H. (2020). Designing a green meat supply chain network: A multi-objective approach. International Journal of Production Economics, 219, 312-327. https://doi.org/10.1016/j.ijpe.2019.07.007
Shiravani, Z., Aliakbarlu, J., Moradi, M. (2024). Application of bacterial nanocellulose film loaded with sodium nitrite, sumac, and black carrot extracts to reduce sodium nitrite, extend shelf life, and inhibit Clostridium perfringens in cooked beef ham. International Journal of Biological Macromolecules, 135841. https://doi.org/10.1016/j.ijbiomac.2024.135841
Sun, M.-J., Chiang, Y.-C., Hou, C.-Y., Ciou, J.-Y. (2024). Effect of Combining Moisture-assisted Drying on Lemon (Citrus limon (L.) Brum.): Physicochemical Properties, Antioxidant Capacities, and Sensory Evaluations. Food and Bioprocess Technology, 1-11. https://doi.org/10.1007/s11947-024-03484-z
Untari, H., Wibawa, H., Susilaningrum, S., Ariyadi, B., Dono, N., Kurniawati, A., Hanim, C. (2024). Effects of mineral premix feed supplement on immunity of laying white leghorn. IOP Conference Series: Earth and Environmental Science. IOP Publishing. pp. 012072. https://doi.org/10.1088/1755-1315/1341/1/012072
Wall, D.C., Malheiros, R.D., Anderson, K., Anthony, N. (2024). Comparing performance, morphological, physical, and chemical properties of eggs produced by 1940 Leghorn or a commercial 2016 Leghorn fed representative diets from 1940 to 2016. Journal of Applied Poultry Research, 33(4), 100463. https://doi.org/10.1016/j.japr.2024.100463
Webster, A. (2000). Behavior of white leghorn laying hens after withdrawal of feed. Poultry Science, 79(2), 192-200. https://doi.org/10.1093/ps/79.2.192
Yin, K., Zhao, X., Liu, Y., Zhu, J., Fei, X. (2024). Aging Increases Global Annual Food Greenhouse Gas Emissions up to 300 Million Tonnes by 2100. Environmental Science & Technology, 58(13), 5784-5795. https://doi.org/10.1021/acs.est.3c06268
Zimmermann, B.F., Gleichenhagen, M. (2011). The effect of ascorbic acid, citric acid and low pH on the extraction of green tea: How to get most out of it. Food chemistry, 124(4), 1543-1548. https://doi.org/10.1016/j.foodchem.2010.08.009
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Jul 1, 2025
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Algarni, E. (2025). Production of value-added meat patties by addition of pomegranate (Punica granatum) and Lemon (Citrus limon) extracts. Italian Journal of Food Science, 37(3), 129-143. https://doi.org/10.15586/ijfs.v37i3.2916
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How to Cite
Algarni, E. (2025). Production of value-added meat patties by addition of pomegranate (Punica granatum) and Lemon (Citrus limon) extracts. Italian Journal of Food Science, 37(3), 129-143. https://doi.org/10.15586/ijfs.v37i3.2916