Berberis Fruit Extracts in Marinated Meat: Quality Effects

In this study, the effects of the fruit extracts Berberis vulgaris L. and Berberis crataegina DC. on the quality of the meat were evaluated. According to the results of antioxidant activity analyses, the antioxidant activities of B. vulgaris and B. crataegina fruit extracts were determined as 81.29 ± 14.14% and 78.97 ± 0.39%, respectively. The phenolic content of B. vulgaris fruit extract was found to be 1707.88 ± 60.10 mg GAE/g, while the phenolic content of B. crataegina fruit extract was 83.64 ± 1.61 mg GAE/g (p<0.01). These differences indicate significant diversity in phenolic compounds among plant species. pH values of meat samples marinated with B. vulgaris extract showed a gradual decrease over time. For instance, at the 3rd hour, the pH value of meat samples marinated with B. vulgaris was determined as 4.42 ± 0.05 (p<0.01). At the end of storage, TBARS values were determined as (1.54±0.13; 0.41±0.11; and 0.19±0.02 mg MDA/kg) in the control, B. crataegina and B. vulgaris groups, respectively (p<0.01). A significant reduction in Total Aerobic Mesophilic Bacteria (TAMB) count was observed in meat samples marinated with B. vulgaris extract. For example, at the end of the 12th day, the TAMB count was determined as 8.95 ± 0.07 log CFU/g in the control group, while it was 5.74 ± 0.06 log CFU/g in meat samples marinated with B. vulgaris extract (p<0.01). These data demonstrate the potential of Berberis vulgaris and Berberis crataegina fruit extracts to improve meat quality. With their antioxidant activities, phenolic contents, pH effects, and microbial inhibition, these extracts can be considered important natural components to use in the meat industry.