Effect of olive leaves extract on some physical and chemical traits of broiler meat during refrigeration storage
DOI:
https://doi.org/10.59658/jkas.v5i5.376Keywords:
Olive leaves; broiler meat; refrigeration storage, physical and chemical meat traits.Abstract
This study was carried out to examine the effect of two concentration of natural olive leaves extract (OLE) 2 and 4% v/v, by application of two methods (spray and immersion) on some physical (water holding capacity and cooking loss), and chemical (thiobarbituric acid and free fatty acid) characteristics of broiler meat during refrigerate storage (4±1ᵒC) for 0, 2, 5 and 7 days. The treatments included: T1: (control), T2: 2% OLE spray, T3: 2% OLE immersion, T4: 4% OLE spray and T5: 4% OLE immersion. Water holding capacity (WHC) and cooking loss (CL) percentages showed significantly differences (p≤0.01) among treatments after 5 and 7 days storage, the highest WHC value (43.500%) recorded in T5 after 5 days storage when sample was treated with 4% OLE emersion compared with control treatment which recorded the lowest WHC value (34.200%) after 7 days storage. For CL after 5 days storage T4 recorded lower value (38.170%) compared to T2 (42.920%), whereas after 7 days storage T5 recorded lower CL value (42.380%) compared to T1(48.015%) and T2 (46.285%). Thiobarbituric acid (TBA) value decreased significantly (p≤0.01) with using of OLE after 7 days storage, and the highest value recorded in T1 (1.410 mg malonaldehyde/kg). Also there were a positive effect of OLE on free fatty acid (FFA) value after 2, 5 and 7 days of storage , after 2 days storage T5 recorded lest FFA value (0.381%), while the highest value recorded in T1 (0.925%). Also after 5 and 7 days storage OLE treatments recorded lower FFA value compared to T1 which recorded the highest value (1.150%) after 7 days storage.
These results suggested that using of olive leaves extract as natural antioxidant to improve broiler meat quality characteristics and extend shelf-life during refrigerate storage, which may have implications of meat processors.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2018 Copyright (c) 2024 is the Author's article. Published by the Journal of Kerbala for Agricultural Sciences under a CC BY 4.0 license
This work is licensed under a Creative Commons Attribution 4.0 International License.
Licensing Terms
All articles are published under a Creative Commons License and will be directed to the Creative Commons Attribution 4.0 International License (CC BY 4.0) That permits use, distribution, and reproduction in any medium, provided the original work is properly cited. This license also allows the work to be used for commercial purposes.
Use by both non-commercial and commercial users
This content is licensed under a Creative Commons Attribution 4.0 International (CC BY 4.0) license, permitting use by both non-commercial and commercial users. Individual users may access, download, copy, display, and redistribute the articles to colleagues, as well as adapt, translate, and text- and data-mine the content, subject to the following conditions:
- The author's moral rights, including the right of attribution and the right to protect their work from derogatory treatment, are respected.
- Where content in the article is identified as belonging to a third party, users must ensure that any reuse complies with the copyright policies of the owner of that content.
- If the article content is reused for research or educational purposes, users should maintain a link to the appropriate bibliographic citation, including the DOI and a link to the published version on the journal's website.
