Effect of pomegranate (Punica granatum L.) peel extract on the quality and storage stability of dakgalbi prepared from the breast meat of Korean native chicken

Abstract

This study assessed whether pomegranate (Punica granatum L.) peel extract (PPE), a natural source of antioxidant and antimicrobial compounds, improves the quality and refrigerated storage stability of soy sauce–marinated dakgalbi prepared from Woorimatdag No. 1 chicken breast, while also demonstrating the suitability of this breed for dakgalbi preparation. Dakgalbi was formulated as control (CON), 0.14% PPE, and 0.18% PPE, vacuum‑packaged, and stored at 4 °C for 16 days. PPE antioxidant and antimicrobial activities were assessed, and product pH, water‑holding capacity, TBARS, VBN, color, total aerobic bacteria, and coliforms were measured on days 1, 8, 12, and 16. Sensory evaluation was conducted by a trained 15‑member panel on days 1, 8, and 12. PPE showed high phenolic content and antimicrobial activity (dose-dependent except against Listeria monocytogenes). In dakgalbi, PPE lowered VBN on day 16 and reduced total aerobic bacteria (from day 12) and coliforms (day 16) versus CON. PPE improved water-holding capacity at day 16, while TBARS did not differ among treatments. Appearance scores decreased in PPE treatments after day 8 (p < 0.05), but flavor and off-flavor remained stable, and overall acceptability was maintained through day 12. PPE improved the refrigerated stability of soy sauce–marinated dakgalbi primarily by maintain the quality through suppressing microbial growth and proteolysis, indicating its potential as a natural preservative in marinated chicken products. The results also demonstrate that Woorimatdag No. 1 chicken breast can be effectively utilized in dakgalbi preparation. Sensory quality remains acceptable through day 12 and 0.14% PPE appears sufficient.