Keeping quality of beef sausage using ethanolic extract of gamma-irradiated pomegranate peel powder

The present study aims to evaluate the antioxidant and antibacterial activity of ethanol extracts from gamma-irradiated pomegranate (Punica granatum) peel powder (PE) at the dose levels of 0, 3, 6, and 9 kGy. The аntioxidant activity of the extracts was estimated using the radical scavenging activity against 2,2′-diphenyl-1-picrylhydrazyl (DPPH•), β-carotene/linoleic acid bleaching system, and ferric reducing antioxidant power (FRAP). Antibacterial activity of the extracts was assessed against Bacillus cereus, Staphylococcus aureus, Escherichia coli, Klebsilla penumoneae, Pseudomonas aeruginosa, and Salmonella typhumurium. The results showed that PE treated with 6 kGy had a higher content of total phenolic compounds (TPC), total flavonoid compounds (TFC), and antioxidant activity. Hence, the PE of 6 kGy-irradiated peels were selected to be added to beef sausage. Different concentrations of 6 KGy-irradiated PE were applied to improve beef sausage hygienic quality and extend the shelf life during cold storage (4°C). The results indicated that when 12 mL of the extract were added to one kg of beef sausage, the shelf-life of the sausage was extended from 15 days to 50 days (at 4°C), compared with the control, without changes of the microbiological, chemical, and sensory attributes