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

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.