Hama, A. (2018). Effect of olive leaves extract on some physical and chemical traits of broiler meat during refrigeration storage. , 5(5), 43-52.
Arazu Abdullah Hama. "Effect of olive leaves extract on some physical and chemical traits of broiler meat during refrigeration storage". , 5, 5, 2018, 43-52.
Hama, A. (2018). 'Effect of olive leaves extract on some physical and chemical traits of broiler meat during refrigeration storage', , 5(5), pp. 43-52.
Hama, A. Effect of olive leaves extract on some physical and chemical traits of broiler meat during refrigeration storage. , 2018; 5(5): 43-52.

Effect of olive leaves extract on some physical and chemical traits of broiler meat during refrigeration storage

Journal of Kerbala for Agricultural Sciences
Article 5, Volume 5, Issue 5, 2018, Pages 43-52    PDF (645.68 K)
Author
Arazu Abdullah Hama*
Department of Animal Science, College of Agricultural Science, University of Sulaimani, Iraq
Abstract
This study was carried out in High Education lab., Animal Science Department, College of Agricultural Science, University of Sulaimani during June to July, 2016 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.
Keywords
Olive leaves; broiler meat; refrigeration storage, physical and chemical meat traits
References
  1. Al-Haju, N.N.A. (2005) Effect of age on production, sensory and quality properties of broilers meat rose to advanced age, with studying the economic feasibility of the project. A PhD. Dissertation, College of Agriculture, Baghdad University. (in Arabic).
  2. Al-Sherick, Y. (2005) Meat technology. Al-dar new united book. Al-Fatah Univ. Publication, Beirut, Lebanon.
  3. Arora, A. ;Nair, M.G., and Stasburg, G. M. (2000) Structure activity relationships for antioxidant activities of series of flavonoids. Journal of Free radical Biology and Medicine, 24: 1355-1363.
  4. Barroeta, A.C.(2006) Nutritive value of poultry meat: Relationship between vitamin E and PUFA. Worlds Poultry Science Journal, 63:277-284.
  5. Beal, P.; Faion, A.M.; Cichoski, A.J.; Cansian, R.L.; Valdurga, A.T.; de Oliveira, D. and Valduga, E. (2011) Oxidative stability of fermented Italian-type sausages using mate leaves extract as natural antioxidant. International Journal of Food Science and Nutrition, 62:703-710.
  6. Dave, D. and Ghaly, A. E. (2011) Meat spoilage mechanisms and pre-servation techniques: A critical review. American Journal of Agricultural and Biological Science. 6:486-510.
  7. Duncan, D. B. (1955) "Multiple ranges and multiple (F)", Biometrics, 1:42.
  8. Egan, H.; Kirk R.S. and Sawyer, R. (1981): Pearson`s Chemical Analyses of Food; 8th Ed., London-UK.
  9. Givens, D.I. (2009) Animal nutrition and lipids in animal products and their contribution to human intake and health. Nutrients, 1:71-82.
  10. Gok, V. and Bar, Y. (2012) Effect of olive leaf, blueberry and zizyphus jujube extracts on the quality and shelf-life on meatball during storage. Journal of Food, Agriculture and Environment, 10:190-195.
  11. Hamm, R. (1977) Postmortem breakdown of ATP and glycogen in ground muscle. A review. Meat Sciences, 1:15.    
  12. Korukluoglu, M.; Sahan, Y.; Yigit, A.; Ozer, E.T. and Gucer, S. (2010) Antibacterial activity and chemical constitutions of Olea europaea L. leaf extracts. Journal of Food Processing and Preservation, 34:383-396.
  13. Kozaḉinski, L.; Cvrtila Fleck, Z.; Kozaḉinski, Z.; Filipovic, I.; Mitak, M.; Bratulic, M. and Mikuṧ,T. (2012): Evaluation of shelf life of pre-packed cut poultry meat. Veterinarski Arhiv, 82:47-58.
  14. Lee, O.H. and Lee, B. Y. (2010): Antioxidant and antimicrobial activities of individual and combined phenolics in Olea europaea leaf extract. Biotechenology, 101:3751-3754.
  15. Markins, D.; Duek, I. and Berdicevsky, I. (2003) In vitro antimicrobial activity of olive leaves. Myocoses, 46:132-136.
  16. McDonald, S.; Prenzler, P. D.; Antolovich, M. and Robards, K. (2001) Phenolic content and antioxidant activity of olive extracts. Food Chemistry, 73:73-84.
  17. Mitsumoto, M.; Arnold., R. N.; Scheafer, D. M. and Cassens, R. G. (1995) Dietary vitamin E supplementation shifted weight loss from drip to cooking loss in fresh beef longissimus during display. Journal of Animal Science, 73: 2289-2294.
  18. Murphy, M. A. and Zerby, H. N.  (2004) "Pre-rigor infusion of lamb with sodium chloride, phosphate and dextrose solutions to improve tenderness", Meat. Sci., 66:343-349.
  19. Polawska, E.; Marchewka, J.; Cooper, R.G.; Sartowska, K.; Pomianowski, J.; Jóẑwik, A.and Horbańc,J. (2011) The Ostrich meat-an updated review.II Nutritive value. Animal Science Paper and Reports, 2, 89-97.
  20. Rodriguez,Ổ.; Barros-Velẚzquez. J.; Piňerio, C.; Gallardo, J. and Aubourg, S. (2006) Effects of storage in slurry ice on the microbial, chemical and sensory quality and on the shelf life of farmed turbot (Psetta maxima). Food Chemistry, 95:270-278.
  21. SAS Users Guide (2010): SAS Inst., Inc. Cary, NC
  22. Skerget, M.; Kotnik, P.; Hadolin, M.; Hras, A.R. and Knez, Z. (2005) Phenols, Pranthocyanidins, flavons and flavonals in sole plant materials and their antioxidant activities. Food Chemistry. 89:191-198.
  23. Wang,F.S. (2000): Effect of three preservatives on the shelf life of packaging Chinese-style sausage stored at 20ᵒC. Meat Sci., 56:67-71.
  24. Wardlaw, F. B.; McCaskill, L. H. and Acton, J. C. (1973) "Effect of post-mortem muscle changes on poultry meat loaf properties". Journal of  Food Science, 38:421-423.
  25. Witte, V. C.; Krause, G. and Bailey, M. E. (1970) "A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage", Journal of Food Science, 35:582-585.
Statistics
Article View: 37
PDF Download: 50


Journal Management System. Powered by iJournalPro.com