| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 19636 | Food Bioscience | 2015 | 9 Pages |
The study was conducted to evaluate the effect of different concentrations of oleuropein (olive leaf extract) on the oxidative stability and storage quality of Tabaq-Maz, popular traditional fried ribs. The products treated with different concentrations of oleuropein (0.3%, 0.6%, 0.9%) were aerobically packaged and assessed for various lipid stability and storage quality parameters under refrigerated (4±1 °C) conditions. Oleuropein (OLE) showed a significant (P<0.05) effect on the oxidative stability as the treated products exhibited significantly (P<0.05) lower TBARS (mg malonaldehyde/kg) and FFA (% oleic acid) values in comparison to control. A significant (P<0.05) effect was also observed on the microbiological characteristics of the products as OLE treated products showed significantly (P<0.05) lower values for total plate count (log cfu/g), psychrophillic count (log cfu/g) and yeast and mold count (log cfu/g). Significantly (P<0.05) higher scores were also observed for various sensory parameters of the products treated with oleuropein. OLE successfully improved the lipid oxidative stability and storage quality of Tabaq-Maz and may be commercially exploited as a natural preservative in muscle foods.
