Table 2. Effect of pomegranate peel powder, pomegranate aril bagasse powder, and their aqueous extracts on total phenolic content and physico-chemical properties of chicken meat emulsion and patties.
| Treatments | Total phenols (raw) (mg GAE/g) | Total phenols (cooked) (mg GAE/g) | pH (raw emulsion) | pH (cooked) | Water holding capacity (%) | Emulsion stability (%) | Cooking yield (%) |
|---|---|---|---|---|---|---|---|
| Control | 0.11±0.04e | 0.12±0.07e | 6.13±0.06a | 6.30±0.10a | 43.60±1.42c | 92.56±0.77b | 83.65±0.69b |
| BHT | 0.27±0.06d | 0.28±0.04d | 6.10±0.10a | 6.25±0.08a | 44.13±1.94bc | 93.40±1.47b | 83.36±2.37b |
| PPP | 1.36±0.19a | 1.49±0.08a | 6.07±0.13a | 6.21±0.14a | 46.24±1.16b | 93.78±1.28b | 85.37±2.70ab |
| PABP | 0.84±0.06b | 0.88±0.02b | 6.09±0.06a | 6.23±0.09a | 48.78±2.12a | 95.00±0.47a | 86.03±1.50a |
| PPAE | 0.88±0.07b | 0.91±0.06b | 6.07±0.10a | 6.23±0.12a | 44.15±2.20bc | 92.98±0.77b | 84.15±1.58ab |
| PABAE | 0.66±0.12c | 0.69±0.15c | 6.08±0.08a | 6.24±0.10a | 44.36±1.49bc | 93.62±0.87b | 84.20±0.77ab |
n=6, Mean±SD.
Means with different superscripts in a column differ significantly (p<0.05).
BHT, 100 ppm butylated hydroxytoluene; PPP, 2 g pomegranate peel powder; PABP, 4 g pomegranate aril bagasse powder; PPAE, 6 g pomegranate peel powder aqueous extract; PABAE, 9 g pomegranate aril bagasse powder aqueous extract.