Using orange and pomegranate peel extracts in meat ball processing and evaluate their impacts on bacteriological, physicochemical and sensory quality

Plant’s peel extracts are an innovative way to substitute harmful synthetic meat additives. So, the aim of this study was atrial to keep sustainability, decrease harm effect of plant peel on the environment and provide economic solution to food industry by using orange peel extract (OPE) and pomegranate peel extract (PPE) in meat ball processing and evaluate their impacts on bacteriological, physicochemical and sensory quality of meat balls. It was found that values of APC, coliform count, psychotrophic bacterial count and S. aureus count in examined meat balls groups fortified with OPE, PPE, and their mixture decreased greatly than control group. PPE showed marked antioxidant efficacy that delayed the physico-chemical deterioration of meat balls followed by group treated with mixture of OPE and PPE. Regarding to sensory characters, OPE, PPE and mixture treated groups remain with in acceptance level for 18 days, contrast to control group that spoiled at 6th day of cold storage, so, peel extracts of plant provide an economic preservative to meat industry.