Effect of pomegranate peel extract on the reduction of heterocyclic amines and quality characteristics of mutton meatballs

Abstract

Pomegranate peel extract (PPE), rich in phenolic compounds, is an undervalued by-product during making pomegranate products. However, there are very few studies on the inhibitory of PPE on harmful substances during meat processing. This study was intended to investigate the influence of different contents of PPE (0.50%, 1% and 1.50%) on the generation of heterocyclic amines (HCAs) and some quality attributes in mutton meatballs. All samples with the addition of PPE (0, 0.50%, 1% and 1.50%) were fried for different time (2.5 and 5 min) at 175±5℃, and the contents of 14 HCAs, color, thiobarbituric acid reactive substances and carbonyls values of fried mutton meatballs were evaluated. The results showed that samples fried at 2.5 min had low contents of HCAs, and the contents of HCAs enhanced significantly when the frying time rose from 2.5 to 5 min (P<0.05). Contrasted to the control group, PPE could significantly inhibit the generation of total HCAs in fried mutton meatballs (P<0.05), and the total HCAs contents decreased with the increase of PPE contents. PPE significantly reduced carbonyl and TBARS values in fried mutton meatballs (P<0.05). Besides, PPE resulted in a significant increase in a* values and b* values as well as decrease in L* values of fried mutton meatballs (P<0.05). In conclusion, PPE could inhibit the formation of HCAs and improve the quality of mutton meatballs, which could be considered as a kind of nature source to inhibit HCAs in fried meat products.