Addition of olive (olea europaea) leaf extract as a source of natural antioxidant in mutton meatball stored at refrigeration temperature

Rubel, Saju Ahmed; Yu, Zhen; Murshed, HM; Islam, S. M. Ariful; Sultana, Dalia; Rahman, S. A.; Wang, Jun

doi:10.1007/s13197-020-04863-y

Cited by 19 publications

(25 citation statements)

References 28 publications

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“…The obtained results are constant with those recorded by Rubel et al (2020), who conveyed that olive leaf extract can be used for meat preservation due to its antimicrobial and antioxidant effects thanks to its phenolic content. Marked reduction in pH.…”

Section: Discussionsupporting

confidence: 87%

Assessment of The Effects of Selected Plant Extracts on Quality Indices and Shelf Life of Raw Chilled Chicken Meat

Youssef

Saad

Hassan

et al. 2021

Benha Veterinary Medical Journal

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Chicken meat (Cornish Cross breed) is usually marketed at refrigerated temperature (1-4 o C). Quality and safety of refrigerated chicken meat is the main concern for consumers and retailers. Chicken meat is exposed to contamination from many sources during slaughtering and different manufacturing processes causing undesirable changes lead to microbial growth that results in spoilage and economic losses. Thus, the current study aimed to assess the effects of three different plant extracts (1% Laurel, 1% Moring and 1% Olive leaf extract) on the sensory attributes, chemical and bacteriological quality of raw chicken breast meat stored at 4 ± 1 •C for 16 days. Results revealed that samples treated with 1% laurel, 1% Moringa and 1% Olive extracts maintained the overall acceptability until 16 th , 14 th , 12 th days of cold storage, respectively. compared to control one which got spoiled after 6 th day of cold storage. Samples treated with plant extracts showed significant decrease in their chemical analysis (pH, TVN and TBA) and marked decrease in bacterial counts (aerobic plate, total coliform, total Staphylococci counts) indicating that plant extracts have potent antioxidant and antibacterial effects. Best results were obtained in samples treated with 1% laurel extract followed by samples treated with 1% Moringa and finally those treated with 1% olive leaf extract.Chicken Laurel Moringa Olive.

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Section: Discussionsupporting

confidence: 87%

Assessment of The Effects of Selected Plant Extracts on Quality Indices and Shelf Life of Raw Chilled Chicken Meat

Youssef

Saad

Hassan

et al. 2021

Benha Veterinary Medical Journal

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“…During storage, the protein in meatball sample was decomposed into small molecular amino acids and oligopeptides, and the lipid was oxidized and decomposed to produce fatty acids. Both biochemical reaction products could reduce the pH value of meat products and then affect the meat quality . After 5 weeks storage, the pH value of samples in CDs/PVA pouches was significantly higher than those of PVA pouches and PET pouches, indicating that CDs/PVA active packaging effectively alleviated the oxidative rancidity of the samples.…”

Section: Resultsmentioning

confidence: 98%

“…Both biochemical reaction products could reduce the pH value of meat products and then affect the meat quality. 46 After 5 weeks storage, the pH value of samples in CDs/PVA pouches was significantly higher than those of PVA pouches and PET pouches, indicating that CDs/PVA active packaging effectively alleviated the oxidative rancidity of the samples. As far as we know, this is the first attempt of utilizing CDs-developed packaging for preserving fried meatball samples, and efficiently extended the shelf life of packaged meatball samples.…”

Section: Fluorescence Characteristicsmentioning

confidence: 90%

Preparation of a Novel Carbon Dot/Polyvinyl Alcohol Composite Film and Its Application in Food Preservation

Zhao

Zhang

Mujumdar

et al. 2022

ACS Appl. Mater. Interfaces

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Carbon dots (CDs) were synthesized with the facile hydrothermal method to produce CDs/polyvinyl alcohol (PVA) active food packaging films. The CDs had a diameter ranging from 2.01 to 5.61 nm and were well-dispersed. The effects of different concentrations of CDs on mechanical strength, water resistance, morphology, optical, and thermal performance of the CDs/PVA films were discussed. The incorporation of CDs in the PVA film improved its mechanical properties, water resistance properties, UV blocking properties, and thermal stability and endowed the composite film with antioxidant and antimicrobial properties. The maximum scavenging rates of 2,2-diphenyl-1-picrylhydrazyl and ABTS free radicals by the 0.50% CDs/PVA film were 72.81 and 97.08%, respectively. The inhibition zone diameters of the 0.50% CDs/PVA solution against Staphylococcus aureus (S. aureus), Bacillus subtilis (B. subtilis), and Escherichia coli (E. coli) were 9.52, 8.21, and 9.05 mm, respectively. Using the 0.50% CDs/PVA film as active packaging, the shelf life of banana, jujube, and fried meatballs was observed to be extended significantly. These results demonstrate the viability of the CDs/PVA composite film as a promising active food packaging material.

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“…Meatballs are a kind of traditional minced meat product widely processed and consumed, which become more and more popular for their delicious taste, balanced nutrients, and convenience [12][13][14]. Frying is one of the common cooking methods for meatballs.…”

Section: Introductionmentioning

confidence: 99%

Influence of Frying Methods on Quality Characteristics and Volatile Flavor Compounds of Giant Salamander (Andrias davidianus) Meatballs

Jin

Pei

Chen

et al. 2021

Journal of Food Quality

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Effects of deep fat frying and hot air frying on texture, color difference, sensory score, yield, fat content, and volatile flavor compounds of giant salamander meatballs before and after frying were investigated. The results showed that, compared with the deep fat frying group, hot air-fried giant salamander meatballs had higher hardness, elasticity, and L ∗ ( p < 0.05 ), but lower a ∗ , b ∗ value, fat content, and yield ( p < 0.05 ). There was little distinction in sensory score, cohesiveness, and chewiness between the two frying methods ( p > 0.05 ). Gas chromatography ion migration chromatography (GC-IMS) was used for flavor compound analysis, and 50 flavor compounds were analyzed, containing 22 aldehydes, 11 ketones, 6 olefins, 4 acids, 3 esters, 3 alcohols, and 1 phenol. Compared with the samples before frying, the relative contents of aldehydes and ketones of fried giant salamander meatballs increased significantly, while the relative contents of esters and alkenes decreased significantly. Principal component analysis showed that the GC-IMS spectra of volatile flavor compounds before and after deep fat frying and hot air frying varied greatly, and the cumulative contribution rate of the two principal components reached 86.1%, indicating that the GC-IMS technology might be used to distinguish giant salamander meatballs before and after frying, or with different frying methods. These results may offer a note for development and quality control of the precooked giant salamander meatballs in the future.

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Addition of olive (olea europaea) leaf extract as a source of natural antioxidant in mutton meatball stored at refrigeration temperature

Cited by 19 publications

References 28 publications

Assessment of The Effects of Selected Plant Extracts on Quality Indices and Shelf Life of Raw Chilled Chicken Meat

Assessment of The Effects of Selected Plant Extracts on Quality Indices and Shelf Life of Raw Chilled Chicken Meat

Preparation of a Novel Carbon Dot/Polyvinyl Alcohol Composite Film and Its Application in Food Preservation

Influence of Frying Methods on Quality Characteristics and Volatile Flavor Compounds of Giant Salamander (Andrias davidianus) Meatballs

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