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

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

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...

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Veröffentlicht in:Journal of food science and technology 2021-10, Vol.58 (10), p.4002-4010
Hauptverfasser: Rubel, Saju Ahmed, Yu, Z. N., Murshed, H. M., Islam, S. M. Ariful, Sultana, Dalia, Rahman, S. M. E., Wang, Jun
Format: Artikel
Sprache:eng
Schlagworte:
Acceptability
Antioxidants
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Color
Flavor
Flavors
Food Science
Leaves
Mutton
Nutrition
Original
Original Article
Plant extracts
Refrigeration
Sensory evaluation
Supplements
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Beschreibung
Zusammenfassung: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 (TVC, TCC and TYMC) were determined. Color, flavor and acceptability reduced significantly ( p  
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-020-04863-y