Volume: 57 Issue: 2
Year: 2026, Page: 304-311, Doi: https://doi.org/10.51966/jvas.2026.57.2.304-311
Received: Feb. 7, 2026 Accepted: March 18, 2026 Published: June 30, 2026
The study evaluated pomegranate rind extract (PRE) as a natural antioxidant in fermented carabeef jerky stored under aerobic packaging. Jerky was produced under optimised fermentation and drying conditions using a mixed starter culture, then formulated as C1 (no antioxidant), C2 (0.02% BHA:BHT, 1:1), and T1 (PRE 100 ppm). Pomegranate rind extract was characterised for pH, total phenolics, total flavonoids, gallic acid, and DPPH activity. Quality attributes, lipid oxidation (TBARS), microbiological profile, and sensory scores were monitored at 15 day intervals up to 75 days. The TBARS increased with storage in all treatments, but T1 consistently showed lower values, indicating reduced lipid oxidation. Group T1 also exhibited a smaller rise in pH and water activity and lower aerobic plate counts and yeast and mould growth during prolonged storage. Sensory scores declined with storage, while T1 maintained comparatively better flavour and overall acceptability. The findings indicate that PRE at 100 ppm can improve oxidative stability and storage quality of fermented carabeef jerky under aerobic packaging.
Keywords: Fermented carabeef jerky, pomegranate rind extract, natural antioxidant, aerobic packaging
Beuchat, L. R., and Cousin, M. A. (2001). Yeasts and moulds. In F. P. Downes and K. Ito (Eds.), Compendium of methods for the microbiological examination of food (4th ed., pp. 209–215). American Public Health Association.
Biswas, A. K., Beura, C. K., Yadav, A. S., Pandey, N. K., Mendiratta, S. K., and Kataria, J. M. (2015). Influence of novel bioactive compounds from selected fruit by-products and plant materials on the quality and storability of microwave-assisted cooked poultry meat wafer during ambient temperature storage. LWT - Food Science and Technology, 62(1), 727–733. https://doi.org/10.1016/j.lwt.2014.09.024
Carbonell, E., Arsuaga, J. L., Allue, E., Bastir, M., Benito, A., Cáceres, I., Canals, T., Díez, J. C., Mosquera, M., Ollé, A., Pérez-González, A., Rodríguez, J., Rodríguez, X. P., Rosas, A., Rosell, J., Sala, R., Vallverdú, J., and Vergés, J. M. (2005). An early Pleistocene hominin mandible from Atapuerca-TD6, Spain. Proceedings of the National Academy of Sciences, 102(16), 5674–5678. https://doi.org/10.1073/pnas.0501841102
Chandra, S., Khan, S., Avula, B., Lata, H., Yang, M. H., ElSohly, M. A., and Khan, I. A. (2014). Assessment of total phenolic and flavonoid content, antioxidant properties, and yield of aeroponically and conventionally grown leafy vegetables and fruit crops: A comparative study. Evidence-Based Complementary and Alternative Medicine, 2014(1), 253875. https://doi.org/10.1155/2014/253875
Kaderides, K., Kyriakoudi, A., Mourtzinos, I., and Goula, A. M. (2021). Potential of pomegranate peel extract as a natural additive in foods. Trends in Food Science and Technology, 115, 380–390. https://doi.org/10.1016/j.tifs.2021.06.050
Kim, I. S., Yang, M. R., Lee, O. H., and Kang, S. N. (2011). Antioxidant activities of hot water extracts from various spices. International Journal of Molecular Sciences, 12(6), 4120–4131. https://doi.org/10.3390/ijms12064120
Latimer, G. W. (Ed.). (2023). Official methods of analysis of AOAC INTERNATIONAL (22nd ed.). Oxford University Press. https://doi.org/10.1093/9780197610145.001.0001
Lücke, F. K. (1998). Fermented sausages. In B. J. B. Wood (Ed.), Microbiology of fermented foods (2nd ed., pp. 441–483). Blackie Academic and Professional. https://doi.org/10.1007/978-1-4613-0309-1_14
Luo, Y., Zhao, L., Xu, J., Su, L., Jin, Z., Su, R., and Jin, Y. (2020). Effect of fermentation and postcooking procedure on quality parameters and volatile compounds of beef jerky. Food Science and Nutrition, 8(5), 2316–2326. https://doi.org/10.1002/fsn3.1515
Marinova, D., Ribarova, F., and Atanassova, M. (2005). Total phenolics and total flavonoids in Bulgarian fruits and vegetables. Journal of the University of Chemical Technology and Metallurgy, 40(3), 255-260.
McGinn, A. L., Boyle, D. L., O’Quinn, T. G., and Boyle, E. A. (2025). Quality and sensory attributes of tumbled or marinated beef jerky [Doctoral dissertation, Kansas State University]. https://doi.org/10.4148/2378-5977.8682
Morton, R. D. (2001). Aerobic plate count. Compendium of methods for the microbiological examination of foods, 4, 63-67.
Mediani, A., Hamezah, H. S., Jam, F. A., Mahadi, N. F., Chan, S. X., Rohani, E. R., Che Lah, N. H., Azlan, U. K., Khairul Annuar, N. A., Azman, N. A., Bunawan, H., Sarian, M. N., Kamal, N., and Abas, F. (2022). A comprehensive review of drying meat products and the associated effects and changes. Frontiers in Nutrition, 9, 1057366. https://doi.org/10.3389/fnut.2022.1057366
Nairfana, I., and Afgani, C. A. (2021). The effect of fermentation with lactic acid bacteria to chemical and sensory characteristics of Sumbawa’s buffalo jerky. IOP Conference Series: Earth and Environmental Science, 913(1), 012043. https://doi.org/10.1088/1755-1315/913/1/012043
Naveena, B. M., Sen, A. R., Kingsly, R. P., Singh, D. B., and Kondaiah, N. (2008). Antioxidant activity of pomegranate rind powder extract in cooked chicken patties. International Journal of Food Science and Technology, 43(10), 1807–1812. https://doi.org/10.1111/j.1365-2621.2007.01708.x
Singh, R. P., Murthy, K. N. C., and Jayaprakasha, G. K. (2002). Studies on the antioxidant activity of pomegranate (Punica granatum) peel and seed extracts using in vitro models. Journal of Agricultural and Food Chemistry, 50(1), 81–86. https://doi.org/10.1021/jf010865b
Toldrá, F., Reig, M., Aristoy, M. C., and Mora, L. (2018). Generation of bioactive peptides during food processing. Food Chemistry, 267, 395–404. https://doi.org/10.1016/j.meatsci.2007.11.028
Witte, V. C., Krause, G. F., and Bailey, M. E. (1970). A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. Journal of Food Science, 35(5), 582–585. https://doi.org/10.1111/j.1365-2621.1970.tb04815.x
© 2026 Bipin et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Bipin K. P., Irshad A., Vasudevan V. N., Sathu T., Silpa S. and Anu G. 2026. Effect of Pomegranate Rind Extract on the Fermented Carabeef Jerky at room temperature under Aerobic Packaging. Journal of Veterinary and Animal Sciences, 57(2),304-311 https://doi.org/10.51966/jvas.2026.57.2.304-311