Study on Extraction of Total Flavonoids from Pomegranate Peel and Its Effect on Fresh Meat Preservation
Objective:To optimize the extraction process of total flavonoids from pomegranate peel and explore its preservation effect during pork refrigeration.Method:This article optimizes the extraction process of pomegranate peel using water bath extraction and ultrasound assisted method.The sensory evaluation,weight loss rate,texture characteristics,and total bacterial count of pork soaked in pomegranate peel extract were measured at 0 d,3 d,and 6 d,respectively.Result:The results showed that under extraction conditions of 40%ethanol,water bath temperature of 30℃,water bath time of 20 min,solid-liquid ratio of 1∶30(g∶mL),and ultrasound time of 40 minutes,the extraction rate of total flavonoids from pomegranate peel was the highest,at 4.113%.The results showed that during refrigeration,the weight loss rate,hardness,and total bacterial count of pork soaked in pomegranate peel extract increased slowly,while sensory scores and chewiness decreased slower.Conclusion:The results showed that total flavonoids of pomegranate peel have a positive effect on the preservation of pork during storage.
pomegranate peel total flavonoidsoptimizationorthogonal testpreservation effectantibacterial activity
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