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

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 | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article 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chicken Dowon Jeong, Joko Sujiwo, Yousung Jung, Dongwook Kim, Hee-Jeong Lee, and 4 more This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-8708959/v1 This work is licensed under a CC BY 4.0 License Status: Under Review Version 1 posted 10 You are reading this latest preprint version Abstract Purpose This study assessed whether pomegranate ( Punica granatum L.) peel extract (PPE) improves the quality and refrigerated storage stability of soy sauce–marinated dakgalbi prepared from Woorimatdag No. 1 chicken breast. Methods Dakgalbi was produced with three formulations: control (CON), 0.14% PPE, and 0.18% PPE, vacuum-packaged, and stored at 4°C for 16 days. Antioxidant/antimicrobial activities of PPE were characterized, and product pH, water-holding capacity, thiobarbituric acid reactive substances (TBARS), total volatile basic nitrogen (VBN), color, total aerobic bacteria, and coliforms were measured on days 1, 8, 12, and 16. Sensory attributes were evaluated by a trained 15-member panel on days 1, 8, and 12. Results 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. Conclusion PPE enhances refrigerated stability of soy sauce–marinated dakgalbi mainly by suppressing microbial growth and proteolysis. Sensory quality remains acceptable through day 12, with the exception of appearance, and 0.14% PPE appears sufficient. natural antioxidants poultry products Korean native chicken antimicrobial Figures Figure 1 Figure 2 Introduction Chicken meat is a nutritious and affordable protein source, and growing consumer emphasis on product quality has increased interest in native chicken breeds with distinctive flavor profiles [1, 2]. However, conventional native chickens exhibit slow growth and limited productivity, resulting in unstable supply [3]. To overcome these limitations, improved native breeds such as Woorimatdag have been developed. Woorimatdag No. 1, a three-way crossbreed, shortens the rearing period while retaining the characteristic flavor of traditional native chickens, making it a promising raw material for value-added chicken products [4]. Nevertheless, studies evaluating its application in processed products remain limited. Dakgalbi is a popular Korean chicken dish and is considered nutritionally favorable due to its use of lean chicken meat and vegetables. Despite its popularity, dakgalbi has a short shelf life, which restricts its competitiveness in the expanding home meal replacement market [5]. Owing to their susceptibility to microbial proliferation and oxidative rancidity, meat products have traditionally relied on synthetic antioxidants; however, safety concerns associated with synthetic additives have driven demand for natural alternatives [6, 7]. Fruit peels are rich in phenolic compounds with strong antioxidant activity, and pomegranate ( Punica granatum L.) peel in particular contains abundant flavonoids and hydrolysable tannins such as punicalagin [8]. Pomegranate peel extract has been shown to enhance various attributes of food products [9, 10]; however, its application to Korean chicken products remains poorly studied. Therefore, this study aimed to examine the effect of pomegranate ( Punica granatum L.) peel extract on the quality and storage stability of dakgalbi prepared from the breast meat of Woorimatdag no. 1 chickens. Materials and Methods Preparation of pomegranate peel extract and determination of total phenolic content (TPC) Fresh pomegranates were sourced from a local online vendor (Vmart, Coupang, Korea). After washing and sterilizing the surface with 70% ethanol, the peels were separated from the arils. The peels were then ground, dried by lyophilization, and subjected to aqueous extraction (1:50 w/v ratio) at 20 ℃ with continuous stirring for 4 h. The resulting solution was passed through Whatman No. 4 filter paper and then freeze-dried to obtain pomegranate peel extract (PPE) powder. TPC was quantified following the Folin–Ciocalteu method with reference to [11] with slight modifications. Briefly, diluted PPE (0.5 mL) was combined with distilled water (5 mL), followed by the addition of Folin–Ciocalteu reagent. After a 3-min reaction, 1 N sodium carbonate was introduced. The mixture was incubated in the dark (90 min, 25 ℃). A SpectraMax M2 spectrophotometer (Molecular Devices, San Jose, CA, USA) was used to measure absorbance at 760 nm. A gallic acid standard curve was used to derive TPC, which was reported as mg GAE/g DM. Antioxidant activity of pomegranate peel extract 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assay The ABTS assay was conducted according to [11]. ABTS radical cation formation was initiated by mixing ABTS (7 mM) with potassium persulfate (2.45 mM) and incubating the mixture in the dark for 12–16 h. The prepared solution was adjusted with solvent until its absorbance reached 0.700 ± 0.02 at 735 nm. The extract (50 µL) was reacted with the ABTS solution (950 µL) in the dark (30 min, 30°C), and absorbance was read at 735 nm. Ferric reducing antioxidant power (FRAP) The FRAP assay was carried out following [11]. The FRAP assay utilized a working reagent consisting of 300 mM acetate buffer, 20 mM FeCl₃·6H₂O and 10 mM TPTZ in 40 mM HCl (1:1:10 ratio). The sample (25 µL) was blended with the FRAP reagent (175 µL) and incubated (30 min, 37°C). Absorbance was monitored at 590 nm. Oxygen radical absorbance capacity (ORAC) ORAC analysis was performed using a method reported previously [11]. The extract (25 µL, 60 µg/mL) was combined with fluorescein (150 µL, 80 nM) and incubated (15 min, 37°C) prior to initiating the reaction with AAPH (25 µL, 150 mM). Fluorescence was monitored at 1-min intervals at 37°C (Ex 480 nm, Em 520 nm) using a SpectraMax M2 spectrophotometer. Antioxidant capacity was determined relative to Trolox and presented as mmol TE per g of sample. Antimicrobial activity of pomegranate peel extract Bacterial strains and culture conditions The antimicrobial efficacy of PPE was tested against Staphylococcus aureus (KCCM 12256), Listeria monocytogenes (KCCM 40307), Salmonella Enteritidis (CCARM 8260), and Escherichia coli (KCCM 11234). Cultures were grown on Mueller–Hinton agar (MHA) or broth (MHB) at 37°C ( L. monocytogenes at 30°C). Paper disc diffusion assay To evaluate antimicrobial effects, inhibition zones were determined using the disc diffusion approach described in [11]. PPE stock solutions (1.25, 2.5, 5, and 10 mg/disc) were prepared in DMSO and filtered (0.45 µm). Bacterial suspensions (5–6 log CFU/mL) were spread on MHA plates. Agar plates were overlaid with sterile paper discs (8 mm), each receiving 50 µL of PPE solution. DMSO served as the negative control, whereas streptomycin was used as the positive control. Inhibition zone diameters were recorded after 24 h of incubation. Preparation and packaging of dakgalbi Breast meat from Woorimatdag No. 1 was skinned, diced into approximately 1 cm cubes, and mixed with the designated sauce (Table 1) at a 4:1 meat-to-sauce ratio. Based on preliminary sensory screening conducted to select acceptable addition levels (data not shown), PPE was incorporated into the sauce at 0.14% and 0.18%. Each treatment was prepared in three independent production batches (n = 3). For each batch, portions were vacuum-sealed in BPA-free film (0.08 mm thickness) using a Lovero SBV-400 TS machine (Sambo Tech, Gimpo, Korea) and stored at 4°C. Separate packages were analyzed after 1, 8, 12, and 16 days of refrigerated storage. Proximate composition and pH Proximate analysis followed AOAC standards [12]. A homogenate was prepared by combining dakgalbi (3 g) with 27 mL of distilled water. The pH of the resulting homogenate was recorded using an Orion 230A pH meter (Thermo Electron Corporation, Beverly, MA, USA). Water-holding capacity (WHC) WHC was determined by heating 0.5 g of the sample (20 min, 80°C) and subsequently cooled. The sample was subjected to centrifugation at 2,000 × g (20 min, 4°C). WHC was calculated as the percentage of moisture retained relative to the total moisture content, accounting for fat content [11]. WHC (%) = [(total moisture content – centrifugal water loss) / total moisture content] × 100 Centrifugal water loss = [(pre-centrifugation weight − post-centrifugation weight) / (initial sample weight × fat content correction factor)] × 100 Fat content correction factor = 1 − (crude fat / 100) Thiobarbituric acid reactive substances (TBARS) Lipid oxidation was evaluated by TBARS as described previously [1]. Dakgalbi (5 g) was mixed with distilled water (15 mL) and 7.2% BHA (50 µL) for 30 s using a PolyTron® PT-2500E. The homogenate (1 mL) was mixed with TBA solution (2 mL, 20 mM thiobarbituric acid (in 15% trichloroacetic acid)), heated (15 min, 90°C), cooled (10 min, room temperature), and centrifuged (2,000 × g, 10 min, 4°C). The absorbance of the collected supernatant was recorded at 531 nm with a SpectraMax M2 spectrophotometer. TBARS values were expressed as milligrams of malondialdehyde (MDA) per kilogram of sample: TBARS (mg MDA/kg sample) = (Asample − Ablank) × 5.88 Total volatile basic nitrogen (VBN) A Conway microdiffusion cell was used to quantify VBN, following the procedure in [1]. After homogenization of 10 g sample with 50 mL distilled water (30 min, 4°C), the mixture was filtered using Whatman No. 1 paper. Inside the cell, H 2 SO 4 (0.01 N, 1 mL) was placed in the inner well, while 1 mL of the filtrate and saturated K 2 CO 3 (1 mL) were added to the outer well. Following sealing and reaction (60 min, 25°C), the inner well solution was analyzed by NaOH (0.01 N) neutralization with Brunswick reagent (10 µL) to determine VBN (mg/100 g). Instrumental color Surface color was recorded using a CR-400 colorimeter (Minolta, Japan) equipped with an 8 mm aperture and illuminant C. Samples were removed from vacuum packaging, allowed to bloom for 10 min, and measured at multiple surface locations, including outer and cross-sectional areas. Microbiological analysis Microbiological analysis of total aerobic bacteria (TAB), coliforms, and E. coli was performed with Petrifilm plates (Aerobic Plate Count and Coliform/ E. coli Count Plates; 3M, St. Paul, MN, USA). Dakgalbi (3 g) was blended with sterile saline (27 mL) using a stomacher (BagMixer 400; Interscience, France), serially diluted, and inoculated (1 mL). After incubation (48 h, 37°C), microbial counts were recorded by log CFU/g. Sensory evaluation A panel of 15 trained judges from Kangwon National University assessed the sensory qualities. Pan-grilled samples were evaluated for appearance, aroma, taste, flavor, and overall acceptability using a 9-point hedonic scale (1 = extremely undesirable; 9 = extremely desirable). Tenderness (1 = very tough; 9 = very tender), juiciness (1 = very dry; 9 = very juicy), and off-flavor intensity (1 = very strong; 9 = very weak) were also assessed. The Institutional Review Board of Kangwon National University granted ethical approval, approval number KWNUIRB-2021-05-004-001, and all participants provided written consent prior to participation. Statistical analysis Statistical analyses were performed using the SAS (version 9.2). One-way ANOVA was used to compare treatments within each storage day and to compare storage days within each treatment. Means were compared using Tukey’s method whenever statistical significance was observed at p < 0.05. Data represent three independent production batches per treatment at each storage day (n = 3). Results and Discussion Antioxidant capacity and antimicrobial activity of pomegranate peel extract (PPE) The antioxidant activity of PPE is shown in Fig. 1 . The TPC of water-soluble PPE was 179.16 ± 3.83 mg GAE/g DM (data not shown), consistent with values previously reported in the literature [13]. Antioxidant capacity assessed by ABTS, FRAP, and ORAC assays was 2735.67 ± 65.04, 2285.85 ± 4.07, and 1063.82 ± 118.38 mol Trolox equivalents (TE)/g DM, respectively. Consistent with previous reports, ORAC values were lower than ABTS values [14], and FRAP results fell within the range reported for pomegranate peel extracts from different cultivars [15]. These results indicate that PPE possesses strong antioxidant potential and is potentially suitable as a naturally derived antioxidant for enhancing storage stability and improving the quality of meat products such as dakgalbi. The antimicrobial activity of PPE was evaluated using a paper disc diffusion assay against Gram-positive ( Staphylococcus aureus, Listeria monocytogenes ) and Gram-negative bacteria ( Salmonella Enteritidis, Escherichia coli ) (Table 2). PPE (1.25–10 mg/disc) generated measurable inhibition zones against all tested strains, and the inhibitory effect increased as the applied dose increased (p < 0.05). Among the tested microorganisms, S. Enteritidis exhibited the highest sensitivity to PPE, while L. monocytogenes showed relatively weaker susceptibility. Similar antimicrobial effects of PPE against foodborne pathogens have been reported previously [16]. The antimicrobial effects observed may be attributed to the ability of phenolic constituents to disrupt bacterial cell membranes [9]. Notably, PPE produced inhibition zones exceeding 10 mm even at 1.25 mg/disc, indicating strong antimicrobial potential [17]. Proximate composition The proximate composition of soy sauce–marinated dakgalbi supplemented with PPE is shown in Table 3 . The proximate composition (moisture, crude fat, crude protein, and crude ash) did not differ significantly among treatments. Similarly, pomegranate seed extract was reported to have no effect on the proximate composition of low-fat emulsion-type pork sausages during storage [18]. Collectively, these results indicate that PPE supplementation does not affect the basic nutritional composition of soy sauce dakgalbi prepared from Woorimatdag breast meat, supporting its use without compromising key nutritional attributes. Table 1. Formulation of soy sauce for the marinated Woorimatdag No. 1 chicken Ingredients (%) Treatment Control 0.14PPE 0.18PPE Soy sauce 40.00 40.00 40.00 Starch syrup 12.00 12.00 12.00 Sugar 12.00 12.00 12.00 Oyster sauce 5.00 5.00 5.00 Garlic 12.00 12.00 12.00 Ginger 2.00 2.00 2.00 Onion 8.00 8.00 8.00 Pepper 1.00 1.00 1.00 Cooking rice wine 6.00 6.00 6.00 Sesame oil 2.00 2.00 2.00 Pomegranate peel extract 0.00 0.14 0.18 0.14PPE, dakgalbi with 0.14% pomegranate peel extract addition; 0.18PPE, dakgalbi with 0.18% pomegranate peel extract addition. Table 2. The antimicrobial effect of pomegranate peel extract, using the paper disc diffusion assay method (unit: mm) mg/disc E. coli S. enteritidis L. monocytogense S. aureus PC 16.67 B 13.28 D 15.57 12.63 E 1.25 13.54 C 14.54 D 11.94 14.01 D 2.5 15.47 BC 16.44 C 12.89 16.23 C 5 19.24 A 19.57 B 14.57 19.12 B 10 21.17 A 22.34 A 14.35 21.76 A SEM 0.563 0.377 5.653 0.218 Diameter of paper disc (8mm) was included in the value; PC, positive control (Streptomycin, 0.01 mg/disc for E. coli, L. monocytogenes, and S. aureus , 0.20mg/disc for S. Enteritidis .). A-E Means denoted by different superscripts within the same column indicate a significant difference (p < 0.05). Table 3 Proximate composition of the dakgalbi with pomegranate peel extract Treatment Proximate composition (%) Moisture Crude protein Crude fat Crude ash Control 71.49 20.31 0.89 1.88 0.14PPE 71.65 20.20 0.83 1.88 0.18PPE 71.45 20.73 0.91 2.01 SEM 0.154 1.926 0.006 0.015 0.14PPE, dakgalbi with 0.14% pomegranate peel extract addition; 0.18PPE, dakgalbi with 0.18% pomegranate peel extract addition. pH Changes in pH of soy sauce–marinated dakgalbi supplemented with PPE are shown in Table 4 . At the initial storage point, pH values ranged from 5.59 to 5.64 across all treatments and were lower than those reported for gochujang-marinated dakgalbi [19], likely reflecting the influence of the soy sauce–based marinade. A similar reduction in initial pH has been reported in soy sauce–treated, vacuum-packed pork compared with gochujang- or soybean paste–marinated samples [20]. During storage, pH in the control and 0.18PPE increased on day 8 and decreased after day 12 (p 0.05), consistent with previous findings in dakgalbi products [5]. The pH decrease after day 12 may be attributed to lactic acid bacteria proliferation in vacuum-packaged meat [4]. Notably, the control group exhibited lower pH than the PPE-treated groups after day 12, suggesting that PPE may have moderated acidification during storage. According to [11], chicken meat with pH values of 5.5–6.2 is considered microbiologically acceptable. In the present study, pH values remained within this range through day 16; however, shelf-life evaluation should be supported by microbiological and chemical spoilage indicators. Table 4 Changes in the physicochemical properties of the dakgalbi with pomegranate peel extract during storage at 4°C Trait Treatment Storage day 1 8 12 16 SEM pH Control 5.61 b 5.68 a 5.53 Bc 5.05 Bd 0.003 0.14PPE 5.64 a 5.69 a 5.66 Aa 5.20 Ab 0.006 0.18PPE 5.59 c 5.68 a 5.63 Ab 5.19 Ad 0.001 SEM 0.001 0.001 0.001 0.001 Water holding capacity (%) Control 56.63 ab 58.89 a 53.96 Bb 46.10 Cc 2.959 0.14PPE 56.13 ab 60.40 ab 62.23 Aa 51.46 Ab 4.529 0.18PPE 55.92 a 58.42 a 53.19 Bab 49.18 Bb 4.942 SEM 3.373 7.206 4.339 0.333 TBARS (mg MDA/kg) Control 0.98 b 1.15 ab 1.29 a 1.12 ab 0.006 0.14PPE 0.92 b 1.07 a 1.17 a 1.13 a 0.002 0.18PPE 0.97 1.09 1.12 1.11 0.004 SEM 0.003 0.004 0.009 0.001 VBN (mg%) Control 18.51 c 22.61 b 24.36 b 32.22 Aa 0.607 0.14PPE 19.19 c 21.76 bc 22.66 b 27.46 Ba 0.610 0.18PPE 18.09 c 22.07 b 22.85 b 28.66 Ba 0.544 SEM 0.748 0.324 0.702 0.475 0.14PPE, dakgalbi with 0.14% pomegranate peel extract addition; 0.18PPE, dakgalbi with 0.18% pomegranate peel extract addition; TBARS, 2-thiobarbituric acid reactive substances; VBN, volatile basic nitrogen; SEM, standard error of mean. A-C Means denoted by different superscripts within the same column indicate a significant difference (p < 0.05). a-d Means denoted by different superscripts within the same row indicate a significant difference (p < 0.05). Water-holding capacity (WHC) Changes in WHC of soy sauce–marinated dakgalbi supplemented with PPE are shown in Table 4 . In the control group, WHC increased slightly from 56.63% (day 1) to 58.89% (day 8) (p > 0.05) and then decreased to 46.10% by day 16 (p 0.05) and then decreased to 51.46% on day 16 (p 0.05) and decreased to 49.18% (day 16) (p < 0.05). A transient increase in WHC during storage has also been reported for dakgalbi supplemented with calamansi extract [11], potentially due to proteolysis that generates additional water-binding sites. On day 16, WHC was significantly higher in PPE-treated groups—especially 0.14PPE—than in the control. Because WHC is directly associated with processing yield and sensory attributes of raw and processed meat [21], these findings suggest that PPE supplementation may improve WHC in dakgalbi during extended storage. Thiobarbituric acid reactive substances (TBARS) As shown in Table 4 , TBARS values in soy sauce–marinated dakgalbi were monitored following PPE supplementation. Initial TBARS values were similar among treatments (0.92–0.98 mg MDA/kg). Over the storage period, TBARS levels rose in the control and 0.14PPE treatments (p 0.05), reflecting the progression of lipid oxidation under refrigerated conditions. A comparable increase in TBARS over storage has been reported for raw chicken meat treated with spice extracts [22]. However, no statistically significant differences in TBARS values were observed across treatments throughout the storage period. Thus, under the conditions of this study, PPE did not effectively inhibit lipid oxidation in soy sauce–marinated dakgalbi prepared from Woorimatdag No. 1 breast meat. This result is consistent with [11], who reported that calamansi extract suppressed oxidation in thigh-meat dakgalbi but not in breast-meat dakgalbi. Total volatile basic nitrogen (VBN) Changes in VBN values of soy sauce–marinated dakgalbi supplemented with PPE are shown in Table 4 . At the beginning of storage, VBN values ranged from 18.09 to 19.19 mg% across treatments and exceeded those reported for fresh chicken breast [1], which may be attributed to the soy sauce–based marinade. During storage, VBN values increased in parallel with total aerobic bacterial counts (Fig. 2 ), reflecting protein degradation associated with microbial and enzymatic activity [23]. At day 16, the control group showed a significantly higher VBN value (32.22 mg%) than the 0.14PPE (27.46 mg%) and 0.18PPE (28.66 mg%) groups, indicating that PPE supplementation attenuated protein degradation during storage. Although VBN values above 20 mg% are generally considered indicative of spoilage in fresh meat [24], elevated VBN levels in processed meat products do not necessarily reflect spoilage to the same extent [25]. Instrumental color Changes in instrumental color of soy sauce–marinated dakgalbi supplemented with PPE are shown in Table 5 . For CIE L* (lightness), no significant change was observed in the control during storage, whereas PPE-treated samples showed a significant increase on day 16. Lightness was consistently higher in the control than in PPE-treated groups, likely due to the darker appearance imparted by dried PPE, as processing conditions such as drying can markedly affect color development [26]. For CIE a* (redness), the 0.14PPE group exhibited a higher value on day 12, but otherwise no significant within- or between-treatment differences were observed, indicating stable redness during storage. Redness values in this study (3.80–5.19) were higher than those reported for raw broiler and Korean native chicken breast meat [1], likely due to pigments from dakgalbi seasonings. This is consistent with [27], who reported that pomegranate peel extract darkened chicken patties without affecting redness. For CIE b* (yellowness), values in the control and 0.14PPE groups decreased initially and then increased during storage (p 0.05). Across storage periods, PPE-treated groups consistently exhibited lower yellowness than the control, in agreement with previous findings in frankfurters supplemented with pomegranate peel extract [28]. Table 5 Changes in the surface color of the dakgalbi with pomegranate peel extract during storage at 4°C Color Treatment Storage day 1 8 12 16 SEM CIE L* Control 45.24 A 43.72 A 44.08 A 46.19 A 2.426 0.14PPE 37.62 Bb 37.16 Bb 40.28 Ba 41.34 Ba 0.734 0.18PPE 38.62 Bb 38.75 Bb 39.21 Bb 40.72 Ba 0.256 SEM 3.262 0.610 0.351 0.332 CIE a* Control 4.26 4.78 4.58 4.04 0.183 0.14PPE 3.80 b 4.19 b 5.19 a 4.24 b 0.047 0.18PPE 4.30 4.55 4.71 4.44 0.171 SEM 0.169 0.095 0.098 0.172 CIE b* Control 19.92 Aa 16.90 Ac 18.36 Ab 17.12 Ac 0.144 0.14PPE 15.18 Cb 13.73 Bc 16.82 Ba 15.98 Bab 0.183 0.18PPE 16.19 Ba 14.75 Bb 15.11 Cab 15.87 Bab 0.299 SEM 0.128 0.415 0.175 0.117 0.14PPE, dakgalbi with 0.14% pomegranate peel extract addition; 0.18PPE, dakgalbi with 0.18% pomegranate peel extract addition; SEM, standard error of mean. A-C Means denoted by different superscripts within the same column indicate a significant difference (p < 0.05). a-c Means denoted by different superscripts within the same row indicate a significant difference (p < 0.05). Microbiological analysis Changes in microbial counts of soy sauce–marinated dakgalbi supplemented with PPE are shown in Fig. 2 . Total aerobic bacteria (TAB), E. coli , and coliforms were monitored during 16 days of refrigerated storage (4°C). TAB populations rose significantly during storage in all treatments (p < 0.05), although no treatment-related differences were detected up to day 8. From day 12 onward, the control exhibited a marked increase in TAB counts compared with samples receiving PPE treatment. On day 16, TAB counts were 6.27, 5.96, and 5.89 log CFU/g for the control, 0.14PPE, and 0.18PPE groups, respectively, all below the MFDS limit (6.70 log CFU/g), although the control group was closer to the threshold (p < 0.05). These results indicate that PPE supplementation suppressed TAB growth during storage. Coliform counts increased markedly by day 16. No treatment differences were observed through day 12, except for slightly higher counts in the 0.14PPE group on day 1. At day 16, coliform levels were significantly greater in the control compared with PPE-treated samples (p < 0.05), indicating that PPE exerted an inhibitory effect. No detectable levels of E. coli were observed in any treatment throughout storage. In line with prior studies, pomegranate peel extract has been associated with reduced bacterial growth in meat products [28]. The antimicrobial activity of PPE is primarily attributed to phenolic compounds and flavonoids, which are known to disrupt bacterial cell membranes [9]. Sensory evaluation Sensory evaluation results of soy sauce–marinated dakgalbi supplemented with PPE are presented in Table 6 . Sensory evaluation serves as a critical factor in determining the acceptability of food products and provides indicators for the potential success of future products in the market [29]. Sensory attributes were evaluated over 12 days of storage. With the exception of appearance, sensory scores were largely comparable across all samples. Appearance ratings for PPE-containing samples declined after the eighth day of storage relative to untreated samples (p < 0.05), suggesting that PPE influenced visual attributes during storage. In the control group, flavor and off-flavor scores deteriorated significantly by day 12, whereas PPE-treated groups maintained these attributes without significant changes throughout the evaluation period. Overall, PPE supplementation did not negatively affect sensory quality or consumer acceptability of soy sauce–marinated dakgalbi through day 12. Sensory testing at day 16 was not performed due to panel safety considerations for samples stored for an extended period. These findings are consistent with previous reports showing no adverse effects of PPE on sensory attributes of cooked chicken patties [10] and support the potential use of PPE as a natural preservative in this product. Table 6 Changes in the sensory properties of the dakgalbi with pomegranate peel extract during storage at 4°C Trait Treatment Storage day 1 8 12 SEM Appearance Control 7.58 7.50 A 7.17 A 0.775 0.14PPE 6.92 6.50 B 6.25 AB 1.399 0.18PPE 7.17 a 6.00 Bb 6.08 Bb 1.169 SEM 1.500 0.789 1.056 Aroma Control 7.08 7.50 6.92 0.753 0.14PPE 7.33 7.25 6.83 1.048 0.18PPE 7.67 a 7.00 ab 6.75 b 0.816 SEM 0.674 0.705 1.237 Taste Control 7.17 7.42 6.83 0.795 0.14PPE 7.42 7.08 6.83 1.379 0.18PPE 7.33 7.08 6.92 0.803 SEM 1.008 0.932 1.038 Flavor Control 7.17 a 7.42 a 6.25 b 0.753 0.14PPE 7.33 7.00 6.50 1.384 0.18PPE 7.08 6.83 6.67 1.068 SEM 0.826 0.745 1.634 Off-flavor Control 7.33 ab 7.58 a 6.58 b 0.924 0.14PPE 7.42 7.42 6.92 1.477 0.18PPE 7.25 7.00 7.08 1.247 SEM 0.965 0.783 1.902 Juiciness Control 5.50 6.17 6.00 1.414 0.14PPE 5.67 6.00 6.58 1.624 0.18PPE 6.00 5.83 6.25 2.119 SEM 1.626 2.586 0.944 Tenderness Control 6.33 6.00 6.25 1.725 0.14PPE 6.42 5.92 6.92 2.205 0.18PPE 7.00 5.83 6.42 2.018 SEM 1.139 3.472 1.336 Overall acceptability Control 6.92 7.25 6.58 0.912 0.14PPE 7.17 6.58 6.67 1.311 0.18PPE 7.00 6.33 6.67 1.071 SEM 0.866 1.328 1.098 Appearance, 1=extremely undesirable, 9=extremely desirable; Aroma, 1=extremely undesirable, 9=extremely desirable; Taste, 1=extremely undesirable, 9=extremely desirable; Flavor, 1=extremely undesirable, 9=extremely desirable; Off-flavor, 1=very strong, 9=very weak; Juiciness, 1=very dry, 9=very juicy; Tenderness, 1=very tough, 9=very tender; Overall acceptability, 1=extremely undesirable, 9=extremely desirable. 0.14PPE, dakgalbi with 0.14% pomegranate peel extract addition; 0.18PPE, dakgalbi with 0.18% pomegranate peel extract addition; SEM, standard error of mean. A,B Means denoted by different superscripts within the same column indicate a significant difference (p < 0.05). a,b Means denoted by different superscripts within the same row indicate a significant difference (p < 0.05). Conclusions Pomegranate peel extract (PPE) enhanced the refrigerated storage stability of soy sauce–marinated dakgalbi prepared from Woorimatdag No. 1 breast meat, primarily by suppressing microbial proliferation (total aerobic bacteria and coliforms) and attenuating proteolysis, as indicated by reduced VBN, while improving water-holding capacity and maintaining proximate composition and overall sensory acceptability. However, PPE did not significantly reduce TBARS, and potential appearance/color penalties were observed. Further work is warranted to verify mechanisms (microbial community shifts and active-compound standardization) and to confirm performance across broader processing and product conditions. Declarations Funding This study was funded by the Rural Development Administration, Republic of Korea, under the Cooperative Research Program for Agriculture Science and Technology Development (Project No. PJ016205). Ethics Approval The sensory evaluation received ethical approval from the Institutional Review Board of Kangwon National University (KWNUIRB-2021-05-004-001). References Jung Y, Oh S, Lee S, Lee HJ, Choo HJ, Jo C, Nam KC, Lee JH, Jang A. Characterization of meat quality, storage stability, flavor-related compounds, and their relationship in Korean Woorimatdag No. 2 chicken breast meat during cold storage. Poult Sci. 2025;104:104566; https://doi.org/10.1016/j.psj.2024.104566 Park MN, Kim TH, Lee HJ, Choi J, Heo KN, Kim CD, Choo HJ, Han JY, Lee T, Lee JH, Lee KT. Genetic variations of chicken MC1R gene and associations with feather color of Korean native chicken (KNC) “Woorimatdag”. Korean J Poult Sci. 2013;40:139–145; http://dx.doi.org/10.5536/KJPS.2013.40.2.139 Lee SY, Park JY, Nam KC. Comparison of micronutrients and flavor compounds in breast meat of native chicken strains and Baeksemi for Samgyetang. Korean J Poult Sci. 2019;46:255–262; https://doi.org/10.5536/KJPS.2019.46.4.255 Jung Y, Shin DJ, Kim HJ, Jeong HJ, Lee HJ, Kim D, Jang A. Effect of feral peach sugar extracts and Gomchwi extracts on physicochemical properties and shelf-life of Woorimatdag chicken marinated with red pepper sauce. Korean J Poult Sci. 2023;50:51–61; https://doi.org/10.5536/KJPS.2023.50.1.51 Jeong HS, Baek KH, Utama DT, Kim JT, Lee SK. Effect of liquid smoke and curing mixture on quality characteristics of Chuncheon Dakgalbi during storage. Korean J Poult Sci. 2018;45:29–39; https://doi.org/10.5536/KJPS.2018.45.1.29 Shah MA, Bosco SJD, Mir SA. Plant extracts as natural antioxidants in meat and meat products. 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Meat Sci. 2008;80:1304–1308; https://doi.org/10.1016/j.meatsci.2008.06.005 Sujiwo J, Jung Y, Lee S, Kim D, Lee HJ, Oh S, Choo HJ, Jang A. The effectiveness of calamansi ( Citrus microcarpa ) extract in enhancing the shelf life and quality of dakgalbi made from domestic Korean chicken. Food Sci Anim Resour. 2025;45(4):1041–1061; https://doi.org/10.5851/kosfa.2024.e74 AOAC. Official Methods of Analysis. 6th ed. Washington, DC: Association of Official Analytical Chemists; 1995. Turgut SS, Soyer A, Işıkçı F. Effect of pomegranate peel extract on lipid and protein oxidation in beef meatballs during refrigerated storage. Meat Sci. 2016;116:126–132; https://doi.org/10.1016/j.meatsci.2016.02.011 Masci A, Coccia A, Lendaro E, Mosca L, Paolicelli P, Cesa S. Evaluation of different extraction methods from pomegranate whole fruit or peels and the antioxidant and antiproliferative activity of the polyphenolic fraction. Food Chem. 2016;202:59–69; https://doi.org/10.1016/j.foodchem.2016.01.106 Hasnaoui N, Wathelet B, Jiménez-Araujo A. Valorization of pomegranate peel from 12 cultivars: Dietary fibre composition, antioxidant capacity and functional properties. Food Chem. 2014;160:196–203; https://doi.org/10.1016/j.foodchem.2014.03.089 Alexandre EM, Silva S, Santos SA, Silvestre AJ, Duarte MF, Saraiva JA, Pintado M. Antimicrobial activity of pomegranate peel extracts performed by high pressure and enzymatic assisted extraction. Food Res Int. 2019;115:167–176; https://doi.org/10.1016/j.foodres.2018.08.044 Vollmer W, Blanot D, De Pedro MA. Peptidoglycan structure and architecture. FEMS Microbiol Rev. 2008;32:149–167; https://doi.org/10.1111/j.1574-6976.2007.00094.x Debnath K, Hazarika P, Deka D, Samanta AK, Das A, Kumar S, Rahaman S, Nath S. Use of apple pulp powder and pomegranate seed powder on extended storage of low fat emulsion pork sausage. Int J Chem Stud. 2021;9:116–119; https://doi.org/10.22271/chemi.2021.v9.i1b.11215 Lee SK, Choi WH, Muhlisin M, Kang SM, Kim CJ, Ahn BK, Kang CW. Quality comparison of Chuncheon dakgalbi made from Korean native chickens and broilers. Food Sci Anim Resour. 2011;31:731–740; https://doi.org/10.5851/kosfa.2011.31.5.731 Jin SK, Kim IS, Hah KH, Lyou HJ, Park KH, Lee JR. Quality characteristics of vacuum packaged fermented pork with soy sauce, red pepper and soybean paste seasoning during storage. J Anim Sci Technol. 2005;47:825–836; https://doi.org/10.5187/JAST.2005.47.5.825 Szmańko T, Lesiów T, Górecka J. The water-holding capacity of meat: A reference analytical method. Food Chem. 2021;357:129727; https://doi.org/10.1016/j.foodchem.2021.129727 Zhang H, Wu J, Guo X. Effects of antimicrobial and antioxidant activities of spice extracts on raw chicken meat quality. Food Sci Hum Well. 2016;5:39–48; https://doi.org/10.1016/j.fshw.2015.11.003 Jung S, Choe JH, Kim B, Yun H, Kruk ZA, Jo C. Effect of dietary mixture of gallic acid and linoleic acid on antioxidative potential and quality of breast meat from broilers. Meat Sci. 2010;86:520–526; https://doi.org/10.1016/j.meatsci.2010.06.007 Ministry of Food and Drug Safety (MFDS). Food Code. 2024. Available at: https://various.foodsafetykorea.go.kr/fsd/#/ . Accessed 4 Jun 2025. Kim YB, Ku SK, Joo BJ, Lee NH, Jang AR. Changes in nucleotide compounds and chemical and sensory qualities of duck meat during aging at 0°C. Food Sci Anim Resour. 2012;32:428–433; https://doi.org/10.5851/kosfa.2012.32.4.428 González R, Enríquez AV. Sugar cane forage for milk production: Effect of the inclusion of star grass ( Cynodon nlemfuensis ) forage on rumen liquor turnover. Cuban J Agric Sci. 1994;28:285–287; DOI: not available. Sharma P, Yadav S. Effect of incorporation of pomegranate peel and bagasse powder and their extracts on quality characteristics of chicken meat patties. Food Sci Anim Resour. 2020;40:388–400; https://doi.org/10.5851/kosfa.2020.e19 Firuzi MR, Niakousari M, Eskandari MH, Keramat M, Gahruie HH, Khaneghah AM. Incorporation of pomegranate juice concentrate and pomegranate rind powder extract to improve the oxidative stability of frankfurter during refrigerated storage. LWT. 2019;102:237–245; https://doi.org/10.1016/j.lwt.2018.12.048 Jeong D, Jung Y, Song D, Kim D, Choo H, Jang A. Physicochemical properties and fatty acid composition of salted egg yolk made from Korean native chicken egg. Korean J Poult Sci. 2025;52(2):43–54; https://doi.org/10.5536/KJPS.2025.52.2.43 Additional Declarations No competing interests reported. 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Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-8708959","acceptedTermsAndConditions":true,"allowDirectSubmit":false,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":583751484,"identity":"d4e79a26-c3b1-4c44-b262-eb5f5b221d0a","order_by":0,"name":"Dowon Jeong","email":"","orcid":"","institution":"Kangwon National University","correspondingAuthor":false,"prefix":"","firstName":"Dowon","middleName":"","lastName":"Jeong","suffix":""},{"id":583751485,"identity":"685d5743-2969-4709-bbc1-aaf411574530","order_by":1,"name":"Joko Sujiwo","email":"","orcid":"","institution":"Kangwon National University","correspondingAuthor":false,"prefix":"","firstName":"Joko","middleName":"","lastName":"Sujiwo","suffix":""},{"id":583751486,"identity":"9c036d8e-8441-44c3-8df3-6fe47ee01481","order_by":2,"name":"Yousung Jung","email":"","orcid":"","institution":"Kangwon National University","correspondingAuthor":false,"prefix":"","firstName":"Yousung","middleName":"","lastName":"Jung","suffix":""},{"id":583751487,"identity":"3a15097f-eb07-4535-8e35-87a3c6d47ef8","order_by":3,"name":"Dongwook Kim","email":"","orcid":"","institution":"Kangwon National University","correspondingAuthor":false,"prefix":"","firstName":"Dongwook","middleName":"","lastName":"Kim","suffix":""},{"id":583751488,"identity":"70aaece7-ee21-4a95-97f7-bedb21e3c2e0","order_by":4,"name":"Hee-Jeong Lee","email":"","orcid":"","institution":"Kangwon National University","correspondingAuthor":false,"prefix":"","firstName":"Hee-Jeong","middleName":"","lastName":"Lee","suffix":""},{"id":583751489,"identity":"e50ccd58-45c5-4bf7-9faa-448de7af7fbb","order_by":5,"name":"Soomin Oh","email":"","orcid":"","institution":"Kangwon National University","correspondingAuthor":false,"prefix":"","firstName":"Soomin","middleName":"","lastName":"Oh","suffix":""},{"id":583751490,"identity":"1acb99c3-059e-42e8-b93a-1f3799ab48e7","order_by":6,"name":"Sangrok Lee","email":"","orcid":"","institution":"Kangwon National University","correspondingAuthor":false,"prefix":"","firstName":"Sangrok","middleName":"","lastName":"Lee","suffix":""},{"id":583751491,"identity":"cab13a71-7caa-4d09-be71-237144504a3c","order_by":7,"name":"Hyo-Joon Choo","email":"","orcid":"","institution":"National Institute of Animal Science","correspondingAuthor":false,"prefix":"","firstName":"Hyo-Joon","middleName":"","lastName":"Choo","suffix":""},{"id":583751492,"identity":"0a3aa2dd-893a-4060-a464-3f1b6be75a95","order_by":8,"name":"Aera Jang","email":"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAAA5klEQVRIiWNgGAWjYFCCA0BckYAkwEOUljOkaQECxjZStPA3Hn728Ou8NHlz/jWGjwsY7OQZeM4+wKtF4sAxc2PZbTmGO2e8MTaewZBs2MDbboDfmgMHzKQlt1Uwbrhxdps0DwNzAgM/G34d8geOf5OWnFNhD9VST1iLwYEzZpIfG3ISN5zvBWk5nMDA24Zfi+GBM2XSDMfSkjfc4P9szGNw3LCN5xh+LXI3jm+T/FGTbLvh/LHExzwV1fL8PGn4tQCDjIEZHBMSCSB3MjAQ8AkQ8DcwMP4AMw4QVDsKRsEoGAUjFAAAzsRFp9Ih6hkAAAAASUVORK5CYII=","orcid":"","institution":"Kangwon National University","correspondingAuthor":true,"prefix":"","firstName":"Aera","middleName":"","lastName":"Jang","suffix":""}],"badges":[],"createdAt":"2026-01-27 10:20:36","currentVersionCode":1,"declarations":"","doi":"10.21203/rs.3.rs-8708959/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-8708959/v1","draftVersion":[],"editorialEvents":[],"editorialNote":"","failedWorkflow":false,"files":[{"id":101646824,"identity":"5a9ffca1-7ba3-4c17-a095-db1d4325e998","added_by":"auto","created_at":"2026-02-02 08:43:19","extension":"png","order_by":1,"title":"Figure 1","display":"","copyAsset":false,"role":"figure","size":245701,"visible":true,"origin":"","legend":"\u003cp\u003eAntioxidant activity of pomegranate peel extract.\u003c/p\u003e\n\u003cp\u003eABTS, 2,2′-azinobis-3-ethylbenzothiazoline-6-sulfonic acid; FRAP, ferric reducing antioxidant power; ORAC, oxygen radical absorption capacity; TE, trolox equivalent; DM, dry matter.\u003c/p\u003e","description":"","filename":"floatimage1.png","url":"https://assets-eu.researchsquare.com/files/rs-8708959/v1/f447fdcfa5a3319bfc86dc41.png"},{"id":101646823,"identity":"faec997b-54c8-4e20-99dc-919926d80359","added_by":"auto","created_at":"2026-02-02 08:43:18","extension":"png","order_by":2,"title":"Figure 2","display":"","copyAsset":false,"role":"figure","size":41566,"visible":true,"origin":"","legend":"\u003cp\u003eChanges in the TAB (A) and coliforms (B) of the dakgalbi with pomegranate peel extract during storage at 4°C.\u003c/p\u003e\n\u003cp\u003e0.14PPE, dakgalbi with 0.14% pomegranate peel extract addition; 0.18PPE, dakgalbi with 0.18% pomegranate peel extract addition; TAB, Total aerobic bacteria; \u003csup\u003eA,B\u003c/sup\u003eMeans denoted by different superscripts among treatments differ significantly (p \u0026lt; 0.05); \u003csup\u003ea-d\u003c/sup\u003eMeans denoted by different superscripts between storage days differ significantly (p \u0026lt; 0.05).\u003c/p\u003e","description":"","filename":"floatimage2.png","url":"https://assets-eu.researchsquare.com/files/rs-8708959/v1/bcab90e436e47b4be1a05bac.png"},{"id":101646829,"identity":"fa76cb60-66a6-4fdd-9563-218e275f8bb2","added_by":"auto","created_at":"2026-02-02 08:43:23","extension":"pdf","order_by":0,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":1053806,"visible":true,"origin":"","legend":"","description":"","filename":"manuscript.pdf","url":"https://assets-eu.researchsquare.com/files/rs-8708959/v1/87e4ab8f-7619-43bc-ac03-dc3067198426.pdf"}],"financialInterests":"No competing interests reported.","formattedTitle":"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","fulltext":[{"header":"Introduction","content":"\u003cp\u003eChicken meat is a nutritious and affordable protein source, and growing consumer emphasis on product quality has increased interest in native chicken breeds with distinctive flavor profiles [1, 2]. However, conventional native chickens exhibit slow growth and limited productivity, resulting in unstable supply [3]. To overcome these limitations, improved native breeds such as Woorimatdag have been developed. Woorimatdag No. 1, a three-way crossbreed, shortens the rearing period while retaining the characteristic flavor of traditional native chickens, making it a promising raw material for value-added chicken products [4]. Nevertheless, studies evaluating its application in processed products remain limited.\u003c/p\u003e \u003cp\u003eDakgalbi is a popular Korean chicken dish and is considered nutritionally favorable due to its use of lean chicken meat and vegetables. Despite its popularity, dakgalbi has a short shelf life, which restricts its competitiveness in the expanding home meal replacement market [5]. Owing to their susceptibility to microbial proliferation and oxidative rancidity, meat products have traditionally relied on synthetic antioxidants; however, safety concerns associated with synthetic additives have driven demand for natural alternatives [6, 7].\u003c/p\u003e \u003cp\u003eFruit peels are rich in phenolic compounds with strong antioxidant activity, and pomegranate (\u003cem\u003ePunica granatum\u003c/em\u003e L.) peel in particular contains abundant flavonoids and hydrolysable tannins such as punicalagin [8]. Pomegranate peel extract has been shown to enhance various attributes of food products [9, 10]; however, its application to Korean chicken products remains poorly studied.\u003c/p\u003e \u003cp\u003eTherefore, this study aimed to examine the effect of pomegranate (\u003cem\u003ePunica granatum\u003c/em\u003e L.) peel extract on the quality and storage stability of dakgalbi prepared from the breast meat of Woorimatdag no. 1 chickens.\u003c/p\u003e"},{"header":"Materials and Methods","content":"\u003cp\u003ePreparation of pomegranate peel extract and determination of total phenolic content (TPC)\u003c/p\u003e\n\u003cp\u003eFresh pomegranates were sourced from a local online vendor (Vmart, Coupang, Korea). After washing and sterilizing the surface with 70% ethanol, the peels were separated from the arils. The peels were then ground, dried by lyophilization, and subjected to aqueous extraction (1:50 w/v ratio) at 20 ℃ with continuous stirring for 4 h. The resulting solution was passed through Whatman No. 4 filter paper and then freeze-dried to obtain pomegranate peel extract (PPE) powder.\u003c/p\u003e\n\u003cp\u003eTPC was quantified following the Folin–Ciocalteu method with reference to [11] with slight modifications. Briefly, diluted PPE (0.5 mL) was combined with distilled water (5 mL), followed by the addition of Folin–Ciocalteu reagent. After a 3-min reaction, 1 N sodium carbonate was introduced. The mixture was incubated in the dark (90 min, 25 ℃). A SpectraMax M2 spectrophotometer (Molecular Devices, San Jose, CA, USA) was used to measure absorbance at 760 nm. A gallic acid standard curve was used to derive TPC, which was reported as mg GAE/g DM.\u003c/p\u003e\n\u003cp\u003eAntioxidant activity of pomegranate peel extract\u003c/p\u003e\n\u003cp\u003e2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assay\u003c/p\u003e\n\u003cp\u003eThe ABTS assay was conducted according to [11]. ABTS radical cation formation was initiated by mixing ABTS (7 mM) with potassium persulfate (2.45 mM) and incubating the mixture in the dark for 12–16 h. The prepared solution was adjusted with solvent until its absorbance reached 0.700 ± 0.02 at 735 nm. The extract (50 µL) was reacted with the ABTS solution (950 µL) in the dark (30 min, 30°C), and absorbance was read at 735 nm.\u003c/p\u003e\n\u003cp\u003eFerric reducing antioxidant power (FRAP)\u003c/p\u003e\n\u003cp\u003eThe FRAP assay was carried out following [11]. The FRAP assay utilized a working reagent consisting of 300 mM acetate buffer, 20 mM FeCl₃·6H₂O and 10 mM TPTZ in 40 mM HCl (1:1:10 ratio). The sample (25 µL) was blended with the FRAP reagent (175 µL) and incubated (30 min, 37°C). Absorbance was monitored at 590 nm.\u003c/p\u003e\n\u003cp\u003eOxygen radical absorbance capacity (ORAC)\u003c/p\u003e\n\u003cp\u003eORAC analysis was performed using a method reported previously [11]. The extract (25 µL, 60 µg/mL) was combined with fluorescein (150 µL, 80 nM) and incubated (15 min, 37°C) prior to initiating the reaction with AAPH (25 µL, 150 mM). Fluorescence was monitored at 1-min intervals at 37°C (Ex 480 nm, Em 520 nm) using a SpectraMax M2 spectrophotometer. Antioxidant capacity was determined relative to Trolox and presented as mmol TE per g of sample.\u003c/p\u003e\n\u003cp\u003eAntimicrobial activity of pomegranate peel extract\u003c/p\u003e\n\u003cp\u003eBacterial strains and culture conditions\u003c/p\u003e\n\u003cp\u003eThe antimicrobial efficacy of PPE was tested against \u003cem\u003eStaphylococcus aureus\u003c/em\u003e (KCCM 12256), \u003cem\u003eListeria monocytogenes\u003c/em\u003e (KCCM 40307), \u003cem\u003eSalmonella Enteritidis\u003c/em\u003e (CCARM 8260), and \u003cem\u003eEscherichia coli\u003c/em\u003e (KCCM 11234). Cultures were grown on Mueller–Hinton agar (MHA) or broth (MHB) at 37°C (\u003cem\u003eL. monocytogenes\u003c/em\u003e at 30°C).\u003c/p\u003e\n\u003cp\u003ePaper disc diffusion assay\u003c/p\u003e\n\u003cp\u003eTo evaluate antimicrobial effects, inhibition zones were determined using the disc diffusion approach described in [11]. PPE stock solutions (1.25, 2.5, 5, and 10 mg/disc) were prepared in DMSO and filtered (0.45 µm). Bacterial suspensions (5–6 log CFU/mL) were spread on MHA plates. Agar plates were overlaid with sterile paper discs (8 mm), each receiving 50 µL of PPE solution. DMSO served as the negative control, whereas streptomycin was used as the positive control. Inhibition zone diameters were recorded after 24 h of incubation.\u003c/p\u003e\n\u003cp\u003ePreparation and packaging of dakgalbi\u003c/p\u003e\n\u003cp\u003eBreast meat from Woorimatdag No. 1 was skinned, diced into approximately 1 cm cubes, and mixed with the designated sauce (Table\u0026nbsp;1) at a 4:1 meat-to-sauce ratio. Based on preliminary sensory screening conducted to select acceptable addition levels (data not shown), PPE was incorporated into the sauce at 0.14% and 0.18%. Each treatment was prepared in three independent production batches (n = 3). For each batch, portions were vacuum-sealed in BPA-free film (0.08 mm thickness) using a Lovero SBV-400 TS machine (Sambo Tech, Gimpo, Korea) and stored at 4°C. Separate packages were analyzed after 1, 8, 12, and 16 days of refrigerated storage.\u003c/p\u003e\n\u003cdiv\u003e\n\u003c/div\u003e\n\u003cdiv\u003e\n\u003c/div\u003e\n\u003cp\u003eProximate composition and pH\u003c/p\u003e\n\u003cp\u003eProximate analysis followed AOAC standards [12]. A homogenate was prepared by combining dakgalbi (3 g) with 27 mL of distilled water. The pH of the resulting homogenate was recorded using an Orion 230A pH meter (Thermo Electron Corporation, Beverly, MA, USA).\u003c/p\u003e\n\u003cp\u003eWater-holding capacity (WHC)\u003c/p\u003e\n\u003cp\u003eWHC was determined by heating 0.5 g of the sample (20 min, 80°C) and subsequently cooled. The sample was subjected to centrifugation at 2,000 × g (20 min, 4°C). WHC was calculated as the percentage of moisture retained relative to the total moisture content, accounting for fat content [11].\u003c/p\u003e\n\u003cp\u003eWHC (%) = [(total moisture content – centrifugal water loss) / total moisture content] × 100\u003c/p\u003e\n\u003cp\u003eCentrifugal water loss = [(pre-centrifugation weight − post-centrifugation weight) / (initial sample weight × fat content correction factor)] × 100\u003c/p\u003e\n\u003cp\u003eFat content correction factor = 1 − (crude fat / 100)\u003c/p\u003e\n\u003cp\u003eThiobarbituric acid reactive substances (TBARS)\u003c/p\u003e\n\u003cp\u003eLipid oxidation was evaluated by TBARS as described previously [1]. Dakgalbi (5 g) was mixed with distilled water (15 mL) and 7.2% BHA (50 µL) for 30 s using a PolyTron® PT-2500E. The homogenate (1 mL) was mixed with TBA solution (2 mL, 20 mM thiobarbituric acid (in 15% trichloroacetic acid)), heated (15 min, 90°C), cooled (10 min, room temperature), and centrifuged (2,000 × g, 10 min, 4°C). The absorbance of the collected supernatant was recorded at 531 nm with a SpectraMax M2 spectrophotometer. TBARS values were expressed as milligrams of malondialdehyde (MDA) per kilogram of sample:\u003c/p\u003e\n\u003cp\u003eTBARS (mg MDA/kg sample) = (Asample − Ablank) × 5.88\u003c/p\u003e\n\u003cp\u003eTotal volatile basic nitrogen (VBN)\u003c/p\u003e\n\u003cp\u003eA Conway microdiffusion cell was used to quantify VBN, following the procedure in [1]. After homogenization of 10 g sample with 50 mL distilled water (30 min, 4°C), the mixture was filtered using Whatman No. 1 paper. Inside the cell, H\u003csub\u003e2\u003c/sub\u003eSO\u003csub\u003e4\u003c/sub\u003e (0.01 N, 1 mL) was placed in the inner well, while 1 mL of the filtrate and saturated K\u003csub\u003e2\u003c/sub\u003eCO\u003csub\u003e3\u003c/sub\u003e (1 mL) were added to the outer well. Following sealing and reaction (60 min, 25°C), the inner well solution was analyzed by NaOH (0.01 N) neutralization with Brunswick reagent (10 µL) to determine VBN (mg/100 g).\u003c/p\u003e\n\u003cp\u003eInstrumental color\u003c/p\u003e\n\u003cp\u003eSurface color was recorded using a CR-400 colorimeter (Minolta, Japan) equipped with an 8 mm aperture and illuminant C. Samples were removed from vacuum packaging, allowed to bloom for 10 min, and measured at multiple surface locations, including outer and cross-sectional areas.\u003c/p\u003e\n\u003cp\u003eMicrobiological analysis\u003c/p\u003e\n\u003cp\u003eMicrobiological analysis of total aerobic bacteria (TAB), coliforms, and \u003cem\u003eE. coli\u003c/em\u003e was performed with Petrifilm plates (Aerobic Plate Count and Coliform/\u003cem\u003eE. coli\u003c/em\u003e Count Plates; 3M, St. Paul, MN, USA). Dakgalbi (3 g) was blended with sterile saline (27 mL) using a stomacher (BagMixer 400; Interscience, France), serially diluted, and inoculated (1 mL). After incubation (48 h, 37°C), microbial counts were recorded by log CFU/g.\u003c/p\u003e\n\u003cp\u003eSensory evaluation\u003c/p\u003e\n\u003cp\u003eA panel of 15 trained judges from Kangwon National University assessed the sensory qualities. Pan-grilled samples were evaluated for appearance, aroma, taste, flavor, and overall acceptability using a 9-point hedonic scale (1 = extremely undesirable; 9 = extremely desirable). Tenderness (1 = very tough; 9 = very tender), juiciness (1 = very dry; 9 = very juicy), and off-flavor intensity (1 = very strong; 9 = very weak) were also assessed. The Institutional Review Board of Kangwon National University granted ethical approval, approval number KWNUIRB-2021-05-004-001, and all participants provided written consent prior to participation.\u003c/p\u003e\n\u003cdiv id=\"Sec3\"\u003e\n \u003ch2\u003eStatistical analysis\u003c/h2\u003e\n \u003cp\u003eStatistical analyses were performed using the SAS (version 9.2). One-way ANOVA was used to compare treatments within each storage day and to compare storage days within each treatment. Means were compared using Tukey’s method whenever statistical significance was observed at p \u0026lt; 0.05. Data represent three independent production batches per treatment at each storage day (n = 3).\u003c/p\u003e\n\u003c/div\u003e"},{"header":"Results and Discussion","content":"\u003cp\u003eAntioxidant capacity and antimicrobial activity of pomegranate peel extract (PPE)\u003c/p\u003e \u003cp\u003eThe antioxidant activity of PPE is shown in Fig.\u0026nbsp;\u003cspan refid=\"Fig1\" class=\"InternalRef\"\u003e1\u003c/span\u003e. The TPC of water-soluble PPE was 179.16\u0026thinsp;\u0026plusmn;\u0026thinsp;3.83 mg GAE/g DM (data not shown), consistent with values previously reported in the literature [13].\u003c/p\u003e \u003cp\u003e \u003c/p\u003e \u003cp\u003eAntioxidant capacity assessed by ABTS, FRAP, and ORAC assays was 2735.67\u0026thinsp;\u0026plusmn;\u0026thinsp;65.04, 2285.85\u0026thinsp;\u0026plusmn;\u0026thinsp;4.07, and 1063.82\u0026thinsp;\u0026plusmn;\u0026thinsp;118.38 mol Trolox equivalents (TE)/g DM, respectively. Consistent with previous reports, ORAC values were lower than ABTS values [14], and FRAP results fell within the range reported for pomegranate peel extracts from different cultivars [15]. These results indicate that PPE possesses strong antioxidant potential and is potentially suitable as a naturally derived antioxidant for enhancing storage stability and improving the quality of meat products such as dakgalbi.\u003c/p\u003e \u003cp\u003eThe antimicrobial activity of PPE was evaluated using a paper disc diffusion assay against Gram-positive (\u003cem\u003eStaphylococcus aureus, Listeria monocytogenes\u003c/em\u003e) and Gram-negative bacteria (\u003cem\u003eSalmonella Enteritidis, Escherichia coli\u003c/em\u003e) (Table\u0026nbsp;2). PPE (1.25\u0026ndash;10 mg/disc) generated measurable inhibition zones against all tested strains, and the inhibitory effect increased as the applied dose increased (p\u0026thinsp;\u0026lt;\u0026thinsp;0.05). Among the tested microorganisms, \u003cem\u003eS. Enteritidis\u003c/em\u003e exhibited the highest sensitivity to PPE, while \u003cem\u003eL. monocytogenes\u003c/em\u003e showed relatively weaker susceptibility. Similar antimicrobial effects of PPE against foodborne pathogens have been reported previously [16]. The antimicrobial effects observed may be attributed to the ability of phenolic constituents to disrupt bacterial cell membranes [9]. Notably, PPE produced inhibition zones exceeding 10 mm even at 1.25 mg/disc, indicating strong antimicrobial potential [17].\u003c/p\u003e \u003cp\u003eProximate composition\u003c/p\u003e \u003cp\u003eThe proximate composition of soy sauce\u0026ndash;marinated dakgalbi supplemented with PPE is shown in Table\u0026nbsp;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e3\u003c/span\u003e. The proximate composition (moisture, crude fat, crude protein, and crude ash) did not differ significantly among treatments. Similarly, pomegranate seed extract was reported to have no effect on the proximate composition of low-fat emulsion-type pork sausages during storage [18]. Collectively, these results indicate that PPE supplementation does not affect the basic nutritional composition of soy sauce dakgalbi prepared from Woorimatdag breast meat, supporting its use without compromising key nutritional attributes.\u003c/p\u003e\u003cp\u003eTable 1. Formulation of soy sauce for the marinated Woorimatdag No. 1 chicken\u003c/p\u003e\n\u003ctable border=\"0\" cellspacing=\"0\" cellpadding=\"0\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd rowspan=\"2\" style=\"width: 227px;\"\u003e\n \u003cp\u003eIngredients (%)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd colspan=\"3\" style=\"width: 378px;\"\u003e\n \u003cp\u003eTreatment\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 96px;\"\u003e\n \u003cp\u003eControl\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 141px;\"\u003e\n \u003cp\u003e0.14PPE\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 141px;\"\u003e\n \u003cp\u003e0.18PPE\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 227px;\"\u003e\n \u003cp\u003eSoy sauce\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 96px;\"\u003e\n \u003cp\u003e40.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 141px;\"\u003e\n \u003cp\u003e40.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 141px;\"\u003e\n \u003cp\u003e40.00\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 227px;\"\u003e\n \u003cp\u003eStarch syrup\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 96px;\"\u003e\n \u003cp\u003e12.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 141px;\"\u003e\n \u003cp\u003e12.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 141px;\"\u003e\n \u003cp\u003e12.00\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 227px;\"\u003e\n \u003cp\u003eSugar\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 96px;\"\u003e\n \u003cp\u003e12.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 141px;\"\u003e\n \u003cp\u003e12.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 141px;\"\u003e\n \u003cp\u003e12.00\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 227px;\"\u003e\n \u003cp\u003eOyster sauce\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 96px;\"\u003e\n \u003cp\u003e5.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 141px;\"\u003e\n \u003cp\u003e5.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 141px;\"\u003e\n \u003cp\u003e5.00\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 227px;\"\u003e\n \u003cp\u003eGarlic\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 96px;\"\u003e\n \u003cp\u003e12.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 141px;\"\u003e\n \u003cp\u003e12.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 141px;\"\u003e\n \u003cp\u003e12.00\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 227px;\"\u003e\n \u003cp\u003eGinger\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 96px;\"\u003e\n \u003cp\u003e2.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 141px;\"\u003e\n \u003cp\u003e2.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 141px;\"\u003e\n \u003cp\u003e2.00\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 227px;\"\u003e\n \u003cp\u003eOnion\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 96px;\"\u003e\n \u003cp\u003e8.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 141px;\"\u003e\n \u003cp\u003e8.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 141px;\"\u003e\n \u003cp\u003e8.00\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 227px;\"\u003e\n \u003cp\u003ePepper\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 96px;\"\u003e\n \u003cp\u003e1.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 141px;\"\u003e\n \u003cp\u003e1.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 141px;\"\u003e\n \u003cp\u003e1.00\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 227px;\"\u003e\n \u003cp\u003eCooking rice wine\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 96px;\"\u003e\n \u003cp\u003e6.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 141px;\"\u003e\n \u003cp\u003e6.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 141px;\"\u003e\n \u003cp\u003e6.00\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 227px;\"\u003e\n \u003cp\u003eSesame oil\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 96px;\"\u003e\n \u003cp\u003e2.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 141px;\"\u003e\n \u003cp\u003e2.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 141px;\"\u003e\n \u003cp\u003e2.00\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 227px;\"\u003e\n \u003cp\u003ePomegranate peel extract\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 96px;\"\u003e\n \u003cp\u003e0.00\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 141px;\"\u003e\n \u003cp\u003e0.14\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 141px;\"\u003e\n \u003cp\u003e0.18\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003e0.14PPE, dakgalbi with 0.14% pomegranate peel extract addition; 0.18PPE, dakgalbi with 0.18% pomegranate peel extract addition.\u003cbr\u003e\u0026nbsp;Table 2. The antimicrobial effect of pomegranate peel extract, using the paper disc diffusion assay method (unit: mm)\u003c/p\u003e\n\u003ctable border=\"0\" cellspacing=\"0\" cellpadding=\"0\" width=\"604\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 82px;\"\u003e\n \u003cp\u003emg/disc\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 107px;\"\u003e\n \u003cp\u003e\u003cem\u003eE. coli\u003c/em\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 132px;\"\u003e\n \u003cp\u003e\u003cem\u003eS. enteritidis\u003c/em\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 154px;\"\u003e\n \u003cp\u003e\u003cem\u003eL. monocytogense\u003c/em\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 129px;\"\u003e\n \u003cp\u003e\u003cem\u003eS. aureus\u003c/em\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 82px;\"\u003e\n \u003cp\u003ePC\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 107px;\"\u003e\n \u003cp\u003e16.67\u003csup\u003eB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 132px;\"\u003e\n \u003cp\u003e13.28\u003csup\u003eD\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 154px;\"\u003e\n \u003cp\u003e15.57\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 129px;\"\u003e\n \u003cp\u003e12.63\u003csup\u003eE\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 82px;\"\u003e\n \u003cp\u003e1.25\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 107px;\"\u003e\n \u003cp\u003e13.54\u003csup\u003eC\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 132px;\"\u003e\n \u003cp\u003e14.54\u003csup\u003eD\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 154px;\"\u003e\n \u003cp\u003e11.94\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 129px;\"\u003e\n \u003cp\u003e14.01\u003csup\u003eD\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 82px;\"\u003e\n \u003cp\u003e2.5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 107px;\"\u003e\n \u003cp\u003e15.47\u003csup\u003eBC\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 132px;\"\u003e\n \u003cp\u003e16.44\u003csup\u003eC\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 154px;\"\u003e\n \u003cp\u003e12.89\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 129px;\"\u003e\n \u003cp\u003e16.23\u003csup\u003eC\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 82px;\"\u003e\n \u003cp\u003e5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 107px;\"\u003e\n \u003cp\u003e19.24\u003csup\u003eA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 132px;\"\u003e\n \u003cp\u003e19.57\u003csup\u003eB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 154px;\"\u003e\n \u003cp\u003e14.57\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 129px;\"\u003e\n \u003cp\u003e19.12\u003csup\u003eB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 82px;\"\u003e\n \u003cp\u003e10\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 107px;\"\u003e\n \u003cp\u003e21.17\u003csup\u003eA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 132px;\"\u003e\n \u003cp\u003e22.34\u003csup\u003eA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 154px;\"\u003e\n \u003cp\u003e14.35\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 129px;\"\u003e\n \u003cp\u003e21.76\u003csup\u003eA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 82px;\"\u003e\n \u003cp\u003eSEM\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 107px;\"\u003e\n \u003cp\u003e0.563\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 132px;\"\u003e\n \u003cp\u003e0.377\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 154px;\"\u003e\n \u003cp\u003e5.653\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 129px;\"\u003e\n \u003cp\u003e0.218\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003eDiameter of paper disc (8mm) was included in the value; PC, positive control (Streptomycin, 0.01 mg/disc for \u003cem\u003eE. coli, L. monocytogenes, and S. aureus\u003c/em\u003e, 0.20mg/disc for \u003cem\u003eS. Enteritidis\u003c/em\u003e.).\u003c/p\u003e\n\u003cp\u003e\u003csup\u003eA-E\u0026nbsp;\u003c/sup\u003eMeans denoted by different superscripts within the same column indicate a significant difference (p \u0026lt; 0.05).\u003c/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab2\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 3\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eProximate composition of the dakgalbi with pomegranate peel extract\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"5\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\" morerows=\"1\" rowspan=\"2\"\u003e \u003cp\u003eTreatment\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colspan=\"4\" nameend=\"c5\" namest=\"c2\"\u003e \u003cp\u003eProximate composition (%)\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eMoisture\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eCrude protein\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eCrude fat\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e \u003cp\u003eCrude ash\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eControl\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e71.49\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e20.31\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e0.89\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e \u003cp\u003e1.88\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e0.14PPE\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e71.65\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e20.20\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e0.83\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e \u003cp\u003e1.88\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e0.18PPE\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e71.45\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e20.73\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e0.91\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e \u003cp\u003e2.01\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eSEM\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e0.154\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e1.926\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e0.006\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e \u003cp\u003e0.015\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003e0.14PPE, dakgalbi with 0.14% pomegranate peel extract addition; 0.18PPE, dakgalbi with 0.18% pomegranate peel extract addition.\u003c/p\u003e\u003cp\u003epH\u003c/p\u003e \u003cp\u003eChanges in pH of soy sauce\u0026ndash;marinated dakgalbi supplemented with PPE are shown in Table\u0026nbsp;\u003cspan refid=\"Tab3\" class=\"InternalRef\"\u003e4\u003c/span\u003e. At the initial storage point, pH values ranged from 5.59 to 5.64 across all treatments and were lower than those reported for gochujang-marinated dakgalbi [19], likely reflecting the influence of the soy sauce\u0026ndash;based marinade. A similar reduction in initial pH has been reported in soy sauce\u0026ndash;treated, vacuum-packed pork compared with gochujang- or soybean paste\u0026ndash;marinated samples [20]. During storage, pH in the control and 0.18PPE increased on day 8 and decreased after day 12 (p\u0026thinsp;\u0026lt;\u0026thinsp;0.05), whereas pH in 0.14PPE remained unchanged throughout storage (p\u0026thinsp;\u0026gt;\u0026thinsp;0.05), consistent with previous findings in dakgalbi products [5]. The pH decrease after day 12 may be attributed to lactic acid bacteria proliferation in vacuum-packaged meat [4]. Notably, the control group exhibited lower pH than the PPE-treated groups after day 12, suggesting that PPE may have moderated acidification during storage. According to [11], chicken meat with pH values of 5.5\u0026ndash;6.2 is considered microbiologically acceptable. In the present study, pH values remained within this range through day 16; however, shelf-life evaluation should be supported by microbiological and chemical spoilage indicators.\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab3\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 4\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eChanges in the physicochemical properties of the dakgalbi with pomegranate peel extract during storage at 4\u0026deg;C\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"8\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c8\" colnum=\"8\"\u003e\u003c/div\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\" morerows=\"1\" rowspan=\"2\"\u003e \u003cp\u003eTrait\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" morerows=\"1\" nameend=\"c3\" namest=\"c2\" rowspan=\"2\"\u003e \u003cp\u003eTreatment\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"5\" nameend=\"c8\" namest=\"c4\"\u003e \u003cp\u003eStorage day\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e8\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e12\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e16\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003eSEM\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" morerows=\"3\" nameend=\"c2\" namest=\"c1\" rowspan=\"4\"\u003e \u003cp\u003epH\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eControl\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e5.61\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e5.68\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e5.53\u003csup\u003eBc\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e5.05\u003csup\u003eBd\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e0.003\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.14PPE\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e5.64\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e5.69\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e5.66\u003csup\u003eAa\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e5.20\u003csup\u003eAb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e0.006\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.18PPE\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e5.59\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e5.68\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e5.63\u003csup\u003eAb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e5.19\u003csup\u003eAd\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e0.001\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eSEM\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.001\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.001\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.001\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e0.001\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" morerows=\"3\" nameend=\"c2\" namest=\"c1\" rowspan=\"4\"\u003e \u003cp\u003eWater holding capacity (%)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eControl\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e56.63\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e58.89\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e53.96\u003csup\u003eBb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e46.10\u003csup\u003eCc\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e2.959\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.14PPE\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e56.13\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e60.40\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e62.23\u003csup\u003eAa\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e51.46\u003csup\u003eAb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e4.529\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.18PPE\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e55.92\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e58.42\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e53.19\u003csup\u003eBab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e49.18\u003csup\u003eBb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e4.942\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eSEM\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e3.373\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e7.206\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e4.339\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e0.333\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" morerows=\"3\" nameend=\"c2\" namest=\"c1\" rowspan=\"4\"\u003e \u003cp\u003eTBARS\u003c/p\u003e \u003cp\u003e(mg MDA/kg)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eControl\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.98\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e1.15\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e1.29\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e1.12\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e0.006\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.14PPE\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.92\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e1.07\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e1.17\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e1.13\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e0.002\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.18PPE\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.97\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e1.09\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e1.12\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e1.11\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e0.004\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eSEM\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.003\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.004\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.009\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e0.001\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" morerows=\"3\" nameend=\"c2\" namest=\"c1\" rowspan=\"4\"\u003e \u003cp\u003eVBN (mg%)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eControl\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e18.51\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e22.61\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e24.36\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e32.22\u003csup\u003eAa\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e0.607\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.14PPE\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e19.19\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e21.76\u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e22.66\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e27.46\u003csup\u003eBa\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e0.610\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.18PPE\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e18.09\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e22.07\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e22.85\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e28.66\u003csup\u003eBa\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e0.544\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eSEM\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.748\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.324\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.702\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e0.475\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e\u003cp\u003e0.14PPE, dakgalbi with 0.14% pomegranate peel extract addition; 0.18PPE, dakgalbi with 0.18% pomegranate peel extract addition; TBARS, 2-thiobarbituric acid reactive substances; VBN, volatile basic nitrogen;\u0026nbsp;SEM, standard error of mean.\u003c/p\u003e\n\u003cp\u003e\u003csup\u003eA-C\u003c/sup\u003eMeans denoted by different superscripts within the same column indicate a significant difference (p \u0026lt; 0.05).\u003c/p\u003e\n\u003cp\u003e\u003csup\u003ea-d\u003c/sup\u003eMeans denoted by different superscripts within the same row indicate a significant difference (p \u0026lt; 0.05).\u003c/p\u003e \u003cp\u003eWater-holding capacity (WHC)\u003c/p\u003e \u003cp\u003eChanges in WHC of soy sauce\u0026ndash;marinated dakgalbi supplemented with PPE are shown in Table\u0026nbsp;\u003cspan refid=\"Tab3\" class=\"InternalRef\"\u003e4\u003c/span\u003e. In the control group, WHC increased slightly from 56.63% (day 1) to 58.89% (day 8) (p\u0026thinsp;\u0026gt;\u0026thinsp;0.05) and then decreased to 46.10% by day 16 (p\u0026thinsp;\u0026lt;\u0026thinsp;0.05). In the 0.14PPE group, WHC increased from 56.13% to 62.23% on day 12 (p\u0026thinsp;\u0026gt;\u0026thinsp;0.05) and then decreased to 51.46% on day 16 (p\u0026thinsp;\u0026lt;\u0026thinsp;0.05). Similarly, WHC in the 0.18PPE group increased from 55.92% (day 1) to 58.42% (day 8) (p\u0026thinsp;\u0026gt;\u0026thinsp;0.05) and decreased to 49.18% (day 16) (p\u0026thinsp;\u0026lt;\u0026thinsp;0.05). A transient increase in WHC during storage has also been reported for dakgalbi supplemented with calamansi extract [11], potentially due to proteolysis that generates additional water-binding sites. On day 16, WHC was significantly higher in PPE-treated groups\u0026mdash;especially 0.14PPE\u0026mdash;than in the control. Because WHC is directly associated with processing yield and sensory attributes of raw and processed meat [21], these findings suggest that PPE supplementation may improve WHC in dakgalbi during extended storage.\u003c/p\u003e \u003cp\u003eThiobarbituric acid reactive substances (TBARS)\u003c/p\u003e \u003cp\u003eAs shown in Table\u0026nbsp;\u003cspan refid=\"Tab3\" class=\"InternalRef\"\u003e4\u003c/span\u003e, TBARS values in soy sauce\u0026ndash;marinated dakgalbi were monitored following PPE supplementation. Initial TBARS values were similar among treatments (0.92\u0026ndash;0.98 mg MDA/kg). Over the storage period, TBARS levels rose in the control and 0.14PPE treatments (p\u0026thinsp;\u0026lt;\u0026thinsp;0.05), while remaining statistically unchanged in the 0.18PPE group (p\u0026thinsp;\u0026gt;\u0026thinsp;0.05), reflecting the progression of lipid oxidation under refrigerated conditions. A comparable increase in TBARS over storage has been reported for raw chicken meat treated with spice extracts [22]. However, no statistically significant differences in TBARS values were observed across treatments throughout the storage period. Thus, under the conditions of this study, PPE did not effectively inhibit lipid oxidation in soy sauce\u0026ndash;marinated dakgalbi prepared from Woorimatdag No. 1 breast meat. This result is consistent with [11], who reported that calamansi extract suppressed oxidation in thigh-meat dakgalbi but not in breast-meat dakgalbi.\u003c/p\u003e \u003cp\u003eTotal volatile basic nitrogen (VBN)\u003c/p\u003e \u003cp\u003eChanges in VBN values of soy sauce\u0026ndash;marinated dakgalbi supplemented with PPE are shown in Table\u0026nbsp;\u003cspan refid=\"Tab3\" class=\"InternalRef\"\u003e4\u003c/span\u003e. At the beginning of storage, VBN values ranged from 18.09 to 19.19 mg% across treatments and exceeded those reported for fresh chicken breast [1], which may be attributed to the soy sauce\u0026ndash;based marinade. During storage, VBN values increased in parallel with total aerobic bacterial counts (Fig.\u0026nbsp;\u003cspan refid=\"Fig2\" class=\"InternalRef\"\u003e2\u003c/span\u003e), reflecting protein degradation associated with microbial and enzymatic activity [23]. At day 16, the control group showed a significantly higher VBN value (32.22 mg%) than the 0.14PPE (27.46 mg%) and 0.18PPE (28.66 mg%) groups, indicating that PPE supplementation attenuated protein degradation during storage. Although VBN values above 20 mg% are generally considered indicative of spoilage in fresh meat [24], elevated VBN levels in processed meat products do not necessarily reflect spoilage to the same extent [25].\u003c/p\u003e \u003cp\u003e \u003c/p\u003e \u003cp\u003eInstrumental color\u003c/p\u003e \u003cp\u003eChanges in instrumental color of soy sauce\u0026ndash;marinated dakgalbi supplemented with PPE are shown in Table\u0026nbsp;\u003cspan refid=\"Tab4\" class=\"InternalRef\"\u003e5\u003c/span\u003e. For CIE L* (lightness), no significant change was observed in the control during storage, whereas PPE-treated samples showed a significant increase on day 16. Lightness was consistently higher in the control than in PPE-treated groups, likely due to the darker appearance imparted by dried PPE, as processing conditions such as drying can markedly affect color development [26]. For CIE a* (redness), the 0.14PPE group exhibited a higher value on day 12, but otherwise no significant within- or between-treatment differences were observed, indicating stable redness during storage. Redness values in this study (3.80\u0026ndash;5.19) were higher than those reported for raw broiler and Korean native chicken breast meat [1], likely due to pigments from dakgalbi seasonings. This is consistent with [27], who reported that pomegranate peel extract darkened chicken patties without affecting redness. For CIE b* (yellowness), values in the control and 0.14PPE groups decreased initially and then increased during storage (p\u0026thinsp;\u0026lt;\u0026thinsp;0.05), whereas no significant change in CIE b* was observed in the 0.18PPE group across storage days (p\u0026thinsp;\u0026gt;\u0026thinsp;0.05). Across storage periods, PPE-treated groups consistently exhibited lower yellowness than the control, in agreement with previous findings in frankfurters supplemented with pomegranate peel extract [28].\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab4\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 5\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eChanges in the surface color of the dakgalbi with pomegranate peel extract during storage at 4\u0026deg;C\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"8\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c8\" colnum=\"8\"\u003e\u003c/div\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\" morerows=\"1\" rowspan=\"2\"\u003e \u003cp\u003eColor\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" morerows=\"1\" nameend=\"c3\" namest=\"c2\" rowspan=\"2\"\u003e \u003cp\u003eTreatment\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"5\" nameend=\"c8\" namest=\"c4\"\u003e \u003cp\u003eStorage day\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e8\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e12\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e16\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003eSEM\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" morerows=\"3\" nameend=\"c2\" namest=\"c1\" rowspan=\"4\"\u003e \u003cp\u003eCIE L*\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eControl\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e45.24\u003csup\u003eA\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e43.72\u003csup\u003eA\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e44.08\u003csup\u003eA\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e46.19\u003csup\u003eA\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e2.426\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.14PPE\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e37.62\u003csup\u003eBb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e37.16\u003csup\u003eBb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e40.28\u003csup\u003eBa\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e41.34\u003csup\u003eBa\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e0.734\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.18PPE\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e38.62\u003csup\u003eBb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e38.75\u003csup\u003eBb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e39.21\u003csup\u003eBb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e40.72\u003csup\u003eBa\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e0.256\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eSEM\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e3.262\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.610\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.351\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e0.332\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" morerows=\"3\" nameend=\"c2\" namest=\"c1\" rowspan=\"4\"\u003e \u003cp\u003eCIE a*\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eControl\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e4.26\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e4.78\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e4.58\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e4.04\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e0.183\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.14PPE\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e3.80\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e4.19\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e5.19\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e4.24\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e0.047\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.18PPE\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e4.30\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e4.55\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e4.71\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e4.44\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e0.171\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eSEM\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.169\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.095\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.098\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e0.172\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" morerows=\"3\" nameend=\"c2\" namest=\"c1\" rowspan=\"4\"\u003e \u003cp\u003eCIE b*\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eControl\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e19.92\u003csup\u003eAa\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e16.90\u003csup\u003eAc\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e18.36\u003csup\u003eAb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e17.12\u003csup\u003eAc\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e0.144\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.14PPE\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e15.18\u003csup\u003eCb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e13.73\u003csup\u003eBc\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e16.82\u003csup\u003eBa\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e15.98\u003csup\u003eBab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e0.183\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.18PPE\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e16.19\u003csup\u003eBa\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e14.75\u003csup\u003eBb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e15.11\u003csup\u003eCab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e15.87\u003csup\u003eBab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e0.299\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eSEM\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.128\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.415\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.175\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e0.117\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003e0.14PPE, dakgalbi with 0.14% pomegranate peel extract addition; 0.18PPE, dakgalbi with 0.18% pomegranate peel extract addition;\u0026nbsp;SEM, standard error of mean.\u003c/p\u003e\n\u003cp\u003e\u003csup\u003eA-C\u003c/sup\u003eMeans denoted by different superscripts within the same column indicate a significant difference (p \u0026lt; 0.05).\u003c/p\u003e\n\u003cp\u003e\u003csup\u003ea-c\u003c/sup\u003eMeans denoted by different superscripts within the same row indicate a significant difference (p \u0026lt; 0.05).\u003c/p\u003e\u003cp\u003eMicrobiological analysis\u003c/p\u003e \u003cp\u003eChanges in microbial counts of soy sauce\u0026ndash;marinated dakgalbi supplemented with PPE are shown in Fig.\u0026nbsp;\u003cspan refid=\"Fig2\" class=\"InternalRef\"\u003e2\u003c/span\u003e. Total aerobic bacteria (TAB), \u003cem\u003eE. coli\u003c/em\u003e, and coliforms were monitored during 16 days of refrigerated storage (4\u0026deg;C). TAB populations rose significantly during storage in all treatments (p\u0026thinsp;\u0026lt;\u0026thinsp;0.05), although no treatment-related differences were detected up to day 8. From day 12 onward, the control exhibited a marked increase in TAB counts compared with samples receiving PPE treatment. On day 16, TAB counts were 6.27, 5.96, and 5.89 log CFU/g for the control, 0.14PPE, and 0.18PPE groups, respectively, all below the MFDS limit (6.70 log CFU/g), although the control group was closer to the threshold (p\u0026thinsp;\u0026lt;\u0026thinsp;0.05). These results indicate that PPE supplementation suppressed TAB growth during storage. Coliform counts increased markedly by day 16. No treatment differences were observed through day 12, except for slightly higher counts in the 0.14PPE group on day 1. At day 16, coliform levels were significantly greater in the control compared with PPE-treated samples (p\u0026thinsp;\u0026lt;\u0026thinsp;0.05), indicating that PPE exerted an inhibitory effect. No detectable levels of \u003cem\u003eE. coli\u003c/em\u003e were observed in any treatment throughout storage. In line with prior studies, pomegranate peel extract has been associated with reduced bacterial growth in meat products [28]. The antimicrobial activity of PPE is primarily attributed to phenolic compounds and flavonoids, which are known to disrupt bacterial cell membranes [9].\u003c/p\u003e \u003cp\u003eSensory evaluation\u003c/p\u003e \u003cp\u003eSensory evaluation results of soy sauce\u0026ndash;marinated dakgalbi supplemented with PPE are presented in Table\u0026nbsp;\u003cspan refid=\"Tab5\" class=\"InternalRef\"\u003e6\u003c/span\u003e. Sensory evaluation serves as a critical factor in determining the acceptability of food products and provides indicators for the potential success of future products in the market [29]. Sensory attributes were evaluated over 12 days of storage. With the exception of appearance, sensory scores were largely comparable across all samples. Appearance ratings for PPE-containing samples declined after the eighth day of storage relative to untreated samples (p\u0026thinsp;\u0026lt;\u0026thinsp;0.05), suggesting that PPE influenced visual attributes during storage. In the control group, flavor and off-flavor scores deteriorated significantly by day 12, whereas PPE-treated groups maintained these attributes without significant changes throughout the evaluation period. Overall, PPE supplementation did not negatively affect sensory quality or consumer acceptability of soy sauce\u0026ndash;marinated dakgalbi through day 12. Sensory testing at day 16 was not performed due to panel safety considerations for samples stored for an extended period. These findings are consistent with previous reports showing no adverse effects of PPE on sensory attributes of cooked chicken patties [10] and support the potential use of PPE as a natural preservative in this product.\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab5\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 6\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eChanges in the sensory properties of the dakgalbi with pomegranate peel extract during storage at 4\u0026deg;C\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"7\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\" morerows=\"1\" rowspan=\"2\"\u003e \u003cp\u003eTrait\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" morerows=\"1\" nameend=\"c3\" namest=\"c2\" rowspan=\"2\"\u003e \u003cp\u003eTreatment\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"4\" nameend=\"c7\" namest=\"c4\"\u003e \u003cp\u003eStorage day\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e8\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e12\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003eSEM\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" morerows=\"3\" nameend=\"c2\" namest=\"c1\" rowspan=\"4\"\u003e \u003cp\u003eAppearance\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eControl\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e7.58\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e7.50\u003csup\u003eA\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e7.17\u003csup\u003eA\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e0.775\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.14PPE\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e6.92\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e6.50\u003csup\u003eB\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e6.25\u003csup\u003eAB\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e1.399\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.18PPE\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e7.17\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e6.00\u003csup\u003eBb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e6.08\u003csup\u003eBb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e1.169\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eSEM\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1.500\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.789\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e1.056\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" morerows=\"3\" nameend=\"c2\" namest=\"c1\" rowspan=\"4\"\u003e \u003cp\u003eAroma\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eControl\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e7.08\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e7.50\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e6.92\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e0.753\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.14PPE\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e7.33\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e7.25\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e6.83\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e1.048\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.18PPE\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e7.67\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e7.00\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e6.75\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e0.816\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eSEM\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.674\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.705\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e1.237\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" morerows=\"3\" nameend=\"c2\" namest=\"c1\" rowspan=\"4\"\u003e \u003cp\u003eTaste\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eControl\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e7.17\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e7.42\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e6.83\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e0.795\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.14PPE\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e7.42\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e7.08\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e6.83\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e1.379\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.18PPE\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e7.33\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e7.08\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e6.92\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e0.803\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eSEM\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1.008\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.932\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e1.038\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" morerows=\"3\" nameend=\"c2\" namest=\"c1\" rowspan=\"4\"\u003e \u003cp\u003eFlavor\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eControl\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e7.17\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e7.42\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e6.25\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e0.753\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.14PPE\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e7.33\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e7.00\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e6.50\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e1.384\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.18PPE\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e7.08\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e6.83\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e6.67\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e1.068\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eSEM\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.826\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.745\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e1.634\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" morerows=\"3\" nameend=\"c2\" namest=\"c1\" rowspan=\"4\"\u003e \u003cp\u003eOff-flavor\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eControl\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e7.33\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e7.58\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e6.58\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e0.924\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.14PPE\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e7.42\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e7.42\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e6.92\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e1.477\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.18PPE\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e7.25\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e7.00\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e7.08\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e1.247\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eSEM\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.965\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.783\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e1.902\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" morerows=\"3\" nameend=\"c2\" namest=\"c1\" rowspan=\"4\"\u003e \u003cp\u003eJuiciness\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eControl\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e5.50\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e6.17\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e6.00\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e1.414\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.14PPE\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e5.67\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e6.00\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e6.58\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e1.624\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.18PPE\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e6.00\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e5.83\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e6.25\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e2.119\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eSEM\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1.626\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e2.586\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.944\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" morerows=\"3\" nameend=\"c2\" namest=\"c1\" rowspan=\"4\"\u003e \u003cp\u003eTenderness\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eControl\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e6.33\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e6.00\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e6.25\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e1.725\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.14PPE\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e6.42\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e5.92\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e6.92\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e2.205\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.18PPE\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e7.00\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e5.83\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e6.42\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e2.018\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eSEM\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1.139\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e3.472\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e1.336\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" morerows=\"3\" nameend=\"c2\" namest=\"c1\" rowspan=\"4\"\u003e \u003cp\u003eOverall\u003c/p\u003e \u003cp\u003eacceptability\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eControl\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e6.92\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e7.25\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e6.58\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e0.912\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.14PPE\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e7.17\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e6.58\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e6.67\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e1.311\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.18PPE\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e7.00\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e6.33\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e6.67\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e1.071\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eSEM\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.866\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e1.328\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e1.098\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e\u003cp\u003eAppearance, 1=extremely undesirable, 9=extremely desirable; Aroma, 1=extremely undesirable, 9=extremely desirable; Taste, 1=extremely undesirable, 9=extremely desirable; Flavor, 1=extremely undesirable, 9=extremely desirable; Off-flavor, 1=very strong, 9=very weak; Juiciness, 1=very dry, 9=very juicy; Tenderness, 1=very tough, 9=very tender; Overall acceptability, 1=extremely undesirable, 9=extremely desirable.\u003c/p\u003e\n\u003cp\u003e0.14PPE, dakgalbi with 0.14% pomegranate peel extract addition; 0.18PPE, dakgalbi with 0.18% pomegranate peel extract addition; SEM, standard error of mean.\u003c/p\u003e\n\u003cp\u003e\u003csup\u003eA,B\u003c/sup\u003eMeans denoted by different superscripts within the same column indicate a significant difference (p \u0026lt; 0.05).\u003c/p\u003e\n\u003cp\u003e\u003csup\u003ea,b\u003c/sup\u003eMeans denoted by different superscripts within the same row indicate a significant difference (p \u0026lt; 0.05).\u003c/p\u003e"},{"header":"Conclusions","content":"\u003cp\u003ePomegranate peel extract (PPE) enhanced the refrigerated storage stability of soy sauce\u0026ndash;marinated dakgalbi prepared from Woorimatdag No. 1 breast meat, primarily by suppressing microbial proliferation (total aerobic bacteria and coliforms) and attenuating proteolysis, as indicated by reduced VBN, while improving water-holding capacity and maintaining proximate composition and overall sensory acceptability. However, PPE did not significantly reduce TBARS, and potential appearance/color penalties were observed. Further work is warranted to verify mechanisms (microbial community shifts and active-compound standardization) and to confirm performance across broader processing and product conditions.\u003c/p\u003e"},{"header":"Declarations","content":"\u003cp\u003eFunding\u003c/p\u003e\n\u003cp\u003eThis study was funded by the Rural Development Administration, Republic of Korea, under the Cooperative Research Program for Agriculture Science and Technology Development (Project No. PJ016205).\u003c/p\u003e\n\u003cp\u003e\u0026nbsp;Ethics Approval\u003c/p\u003e\n\u003cp\u003eThe sensory evaluation received ethical approval from the Institutional Review Board of Kangwon National University (KWNUIRB-2021-05-004-001).\u003cbr\u003e\u0026nbsp;\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\n\u003cli\u003eJung Y, Oh S, Lee S, Lee HJ, Choo HJ, Jo C, Nam KC, Lee JH, Jang A. Characterization of meat quality, storage stability, flavor-related compounds, and their relationship in Korean Woorimatdag No. 2 chicken breast meat during cold storage. Poult Sci. 2025;104:104566; https://doi.org/10.1016/j.psj.2024.104566 \u003c/li\u003e\n\u003cli\u003ePark MN, Kim TH, Lee HJ, Choi J, Heo KN, Kim CD, Choo HJ, Han JY, Lee T, Lee JH, Lee KT. Genetic variations of chicken MC1R gene and associations with feather color of Korean native chicken (KNC) \u0026ldquo;Woorimatdag\u0026rdquo;. Korean J Poult Sci. 2013;40:139\u0026ndash;145; http://dx.doi.org/10.5536/KJPS.2013.40.2.139 \u003c/li\u003e\n\u003cli\u003eLee SY, Park JY, Nam KC. Comparison of micronutrients and flavor compounds in breast meat of native chicken strains and Baeksemi for Samgyetang. Korean J Poult Sci. 2019;46:255\u0026ndash;262; https://doi.org/10.5536/KJPS.2019.46.4.255 \u003c/li\u003e\n\u003cli\u003eJung Y, Shin DJ, Kim HJ, Jeong HJ, Lee HJ, Kim D, Jang A. 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FEMS Microbiol Rev. 2008;32:149\u0026ndash;167; https://doi.org/10.1111/j.1574-6976.2007.00094.x \u003c/li\u003e\n\u003cli\u003eDebnath K, Hazarika P, Deka D, Samanta AK, Das A, Kumar S, Rahaman S, Nath S. Use of apple pulp powder and pomegranate seed powder on extended storage of low fat emulsion pork sausage. Int J Chem Stud. 2021;9:116\u0026ndash;119; https://doi.org/10.22271/chemi.2021.v9.i1b.11215 \u003c/li\u003e\n\u003cli\u003eLee SK, Choi WH, Muhlisin M, Kang SM, Kim CJ, Ahn BK, Kang CW. Quality comparison of Chuncheon dakgalbi made from Korean native chickens and broilers. Food Sci Anim Resour. 2011;31:731\u0026ndash;740; https://doi.org/10.5851/kosfa.2011.31.5.731 \u003c/li\u003e\n\u003cli\u003eJin SK, Kim IS, Hah KH, Lyou HJ, Park KH, Lee JR. Quality characteristics of vacuum packaged fermented pork with soy sauce, red pepper and soybean paste seasoning during storage. 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Accessed 4 Jun 2025.\u003c/li\u003e\n\u003cli\u003eKim YB, Ku SK, Joo BJ, Lee NH, Jang AR. Changes in nucleotide compounds and chemical and sensory qualities of duck meat during aging at 0\u0026deg;C. Food Sci Anim Resour. 2012;32:428\u0026ndash;433; https://doi.org/10.5851/kosfa.2012.32.4.428 \u003c/li\u003e\n\u003cli\u003eGonz\u0026aacute;lez R, Enr\u0026iacute;quez AV. Sugar cane forage for milk production: Effect of the inclusion of star grass (\u003cem\u003eCynodon nlemfuensis\u003c/em\u003e) forage on rumen liquor turnover. Cuban J Agric Sci. 1994;28:285\u0026ndash;287; DOI: not available.\u003c/li\u003e\n\u003cli\u003eSharma P, Yadav S. Effect of incorporation of pomegranate peel and bagasse powder and their extracts on quality characteristics of chicken meat patties. Food Sci Anim Resour. 2020;40:388\u0026ndash;400; https://doi.org/10.5851/kosfa.2020.e19 \u003c/li\u003e\n\u003cli\u003eFiruzi MR, Niakousari M, Eskandari MH, Keramat M, Gahruie HH, Khaneghah AM. Incorporation of pomegranate juice concentrate and pomegranate rind powder extract to improve the oxidative stability of frankfurter during refrigerated storage. LWT. 2019;102:237\u0026ndash;245; https://doi.org/10.1016/j.lwt.2018.12.048 \u003c/li\u003e\n\u003cli\u003eJeong D, Jung Y, Song D, Kim D, Choo H, Jang A. Physicochemical properties and fatty acid composition of salted egg yolk made from Korean native chicken egg. Korean J Poult Sci. 2025;52(2):43\u0026ndash;54; https://doi.org/10.5536/KJPS.2025.52.2.43 \u003c/li\u003e\n\u003c/ol\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":false,"highlight":"","institution":"","isAcceptedByJournal":true,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"food-science-of-animal-resources","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":false,"externalIdentity":"","sideBox":"Learn more about [Food Science of Animal Resources](https://link.springer.com/journal/44463)","snPcode":"44463","submissionUrl":"https://submission.springernature.com/new-submission/44463/3?","title":"Food Science of Animal Resources","twitterHandle":"","acdcEnabled":true,"dfaEnabled":true,"editorialSystem":"stoa","reportingPortfolio":"Springer Open","inReviewEnabled":true,"inReviewRevisionsEnabled":true},"keywords":"natural antioxidants, poultry products, Korean native chicken, antimicrobial","lastPublishedDoi":"10.21203/rs.3.rs-8708959/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-8708959/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003ch2\u003ePurpose\u003c/h2\u003e \u003cp\u003eThis study assessed whether pomegranate (\u003cem\u003ePunica granatum\u003c/em\u003e L.) peel extract (PPE) improves the quality and refrigerated storage stability of soy sauce\u0026ndash;marinated dakgalbi prepared from Woorimatdag No. 1 chicken breast.\u003c/p\u003e\u003ch2\u003eMethods\u003c/h2\u003e \u003cp\u003eDakgalbi was produced with three formulations: control (CON), 0.14% PPE, and 0.18% PPE, vacuum-packaged, and stored at 4\u0026deg;C for 16 days. Antioxidant/antimicrobial activities of PPE were characterized, and product pH, water-holding capacity, thiobarbituric acid reactive substances (TBARS), total volatile basic nitrogen (VBN), color, total aerobic bacteria, and coliforms were measured on days 1, 8, 12, and 16. Sensory attributes were evaluated by a trained 15-member panel on days 1, 8, and 12.\u003c/p\u003e\u003ch2\u003eResults\u003c/h2\u003e \u003cp\u003ePPE showed high phenolic content and antimicrobial activity (dose-dependent except against \u003cem\u003eListeria monocytogenes\u003c/em\u003e). 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\u0026thinsp;\u0026lt;\u0026thinsp;0.05), but flavor and off-flavor remained stable, and overall acceptability was maintained through day 12.\u003c/p\u003e\u003ch2\u003eConclusion\u003c/h2\u003e \u003cp\u003ePPE enhances refrigerated stability of soy sauce\u0026ndash;marinated dakgalbi mainly by suppressing microbial growth and proteolysis. Sensory quality remains acceptable through day 12, with the exception of appearance, and 0.14% PPE appears sufficient.\u003c/p\u003e","manuscriptTitle":"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","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2026-02-02 08:42:43","doi":"10.21203/rs.3.rs-8708959/v1","editorialEvents":[{"type":"communityComments","content":0},{"type":"decision","content":"Revision requested","date":"2026-03-15T15:25:33+00:00","index":"","fulltext":""},{"type":"editorInvitedReview","content":"","date":"2026-03-13T01:32:56+00:00","index":"hide","fulltext":""},{"type":"editorInvitedReview","content":"","date":"2026-02-09T21:45:34+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"289644441135675459807405690326701496460","date":"2026-02-03T03:10:04+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"34937248411545941412502433647299889533","date":"2026-02-01T22:09:18+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"249450883133341807769193926514238087047","date":"2026-02-01T10:21:31+00:00","index":"hide","fulltext":""},{"type":"reviewersInvited","content":"","date":"2026-01-30T07:02:54+00:00","index":"","fulltext":""},{"type":"editorAssigned","content":"","date":"2026-01-30T06:04:11+00:00","index":"","fulltext":""},{"type":"checksComplete","content":"","date":"2026-01-30T01:58:37+00:00","index":"","fulltext":""},{"type":"submitted","content":"Food Science of Animal Resources","date":"2026-01-27T09:33:03+00:00","index":"","fulltext":""}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"food-science-of-animal-resources","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":false,"externalIdentity":"","sideBox":"Learn more about [Food Science of Animal Resources](https://link.springer.com/journal/44463)","snPcode":"44463","submissionUrl":"https://submission.springernature.com/new-submission/44463/3?","title":"Food Science of Animal Resources","twitterHandle":"","acdcEnabled":true,"dfaEnabled":true,"editorialSystem":"stoa","reportingPortfolio":"Springer Open","inReviewEnabled":true,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"62694764-cb68-4ef9-9a95-d2519aafe65b","owner":[],"postedDate":"February 2nd, 2026","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"under-review","subjectAreas":[],"tags":[],"updatedAt":"2026-04-15T18:25:01+00:00","versionOfRecord":[],"versionCreatedAt":"2026-02-02 08:42:43","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-8708959","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-8708959","identity":"rs-8708959","version":["v1"]},"buildId":"XKTyCvWXoU3ODBz1xrDgd","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}