EFFECT OF FREEZE STORAGE ON THE QUALITY OF LAMB MEAT TREATED WITH TOMATO PEEL AND SUMAC EXTRACTS

Abstract

The study was conducted to investigate the influence of natural antioxidants extracted from tomato (Solanum lycopersicum) peel extract (TPE) and sumac (Rhus coriaria) extract (SE) on the quality of lamb meat stored for (6) months at freeze-storage (– 18 °C). Treated samples (TS) with these extracts showed a significant values (p<0.05) of drip loss and water holding capacity (WHC) compared to untreated samples (UTS). The UTS demonstrated a significant increase (p≤0.05) of cooking loss values compared to TS. Peroxide values (POVs) have been decreased steadily with TS until 2 months of storage, unlike the POVs of UTS were ongoing increase until the end of storage, however no POV significant differences were obtained through the storage period. TS with TPE and SE have continuously showed less volatile base nitrogen values (VBNs) (p≤0.05) compared to UTS. Free fatty acid values (FFAs) showed little differences within the first 3 months of storage for UTS and TS, however, after the 3 months of storage, FA of UTS were significantly increased (p≤0.05) by the end of storage period.

Keywords

• peroxide value
• sumac
• lamb meat
• quality