Addition of olive ( olea europaea ) leaf extract as a source of natural antioxidant in mutton meatball stored at refrige
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ORIGINAL ARTICLE
Addition of olive (olea europaea) leaf extract as a source of natural antioxidant in mutton meatball stored at refrigeration temperature Saju Ahmed Rubel1 • Z. N. Yu3 • H. M. Murshed1 • S. M. Ariful Islam1 Dalia Sultana2 • S. M. E. Rahman1,2 • Jun Wang2
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Revised: 30 June 2020 / Accepted: 16 October 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract This study was aimed to evaluate the effects of using different levels of olive (Olea europaea) leaf extract on fresh and preserved mutton meatballs. Meatballs were divided into four different groups and treated as T0 (0), T1 (0.1), T2 (0.2) and T3 (0.3%), respectively based on olive leaf extract supplementation. Days of intervals of experiment were 0, 5, 10 days. Samples were preserved at 4˚C for up to 10 days. Different types of analysis such as, sensory (color, flavor, juiciness and overall acceptability), proximate composition (CP %), physicochemical (pH), biochemical (POV, FFA and TBARS) and microbiological Saju Ahmed Rubel and Z. N. Yu share co-first author. & S. M. E. Rahman [email protected]; [email protected] Saju Ahmed Rubel [email protected] Z. N. Yu [email protected] H. M. Murshed [email protected] S. M. Ariful Islam [email protected] Dalia Sultana [email protected] Jun Wang [email protected] 1
Department of Animal Science, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
2
College of Food Science and Engineering, Qingdao Agricultural University, 700, Changcheng Road, Chengyang, Qingdao 266109, China
3
Haidu College, Qingdao Agricultural University, LaiyangShandong 265200, China
(TVC, TCC and TYMC) were determined. Color, flavor and acceptability reduced significantly (p \ 0.05) with the increase of the storage periods. Values of the studied quality parameters in all the treatment groups differed significantly (p \ 0.05). Based on our findings 0.3% olive leaf extract is found suitable to add in mutton meatballs as a source of natural antioxidant. Keywords Antioxidant Olive leaf extract Mutton meatball Refrigerated storage Qualities
Introduction Short shelf life caused by chemical or microbial changes is a great concern for the meat industry. The most ordinary form of deterioration in meat caused by chemical change is the oxidation of lipid and heme-containing proteins. Oxidation in meat results in a rancid taste, off flavors, texture and color changes, which adversely affect consumer acceptability and limits the meat shelf life, causing issues in marketing and distribution. Antioxidants can be applied in meat processing to preserve meat quality and extend its storage time. Nutritional and functional properties of antioxidants can be utilized for prevention or reduction of cancer, oxidative stress, arteriosclerosis and aging process. These antioxidants can be extracted from many natural sources through ultrafiltration and nano filtration techniques (Galanakis 2015). Even low concentrations of antioxidants (ppm) added to meat products can slow down the oxid
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