Abstract
The aim of this experiment was to evaluate the effect of adding different levels of each of olive leaf extract (OLE) and thyme leaf extract (TLE) and their combination in some physicochemical, microbial, and sensory characteristic of lamb patties stored either at 4c° for 12 days or at -18c° for 120 days. Results revealed that there are a steady rise (p<0.01) in oxidative rancidity, microbial count and free fatty acid in control and treated samples with increasing time in both storage periods. Also, a significant (p<0.01) reduction in TBA, microbial count and free fatty acid was observed in samples treated with OLE, TLE and their combination. Moreover, it was found that addition of 1% OLE and 1% OLE +0.05%TLE are more effective against formation of TBA and microbial count, respectively. Sensory characteristics were highest in patties treated with 0.05% TLE and the lowest was noticed in samples treated with 1% OLE.
Highlights
It has been well known that deterioration of meat products is mainly caused by lipid oxidation and microbial spoilage
It has been reported that adding olive leaf extract (OLE) at a rate of 1, 2 and 3%, led to retarted significantly (p < 0.01) oxidative rancidity of lamb patties stored at 4c° for 12 days by 52.3, 36.5 and 26.17%, respectively as compared with control.Total plate count, psychrophilic count and coliform bacteria decreased significantly (p < 0.01) with the addition of this extract [11]
Lipid oxidation of patties increased from 0.736 (Days 1) to reach 2.547 mg MDA/kg meat on 120 days of storage. while the maximum values for lamb patties treated with thyme and OLE extracts were 0.614mg MDA/kg meat at the end of storage period, treatment resulted retarded in oxidation by 86.5,82.6,75.8 and 78.2%, in T1,T2,T3 and T4,respectively . , it seems that OLE, thyme leaf extract (TLE) and their combination added to meat patties are effective in retardation of oxidative rancidity during storage at 4 c° for 12 days as well as during storage at -18 c° for a period of 120 days
Summary
It has been well known that deterioration of meat products is mainly caused by lipid oxidation and microbial spoilage. El Adab, et al,(22) and Sharma, et al,(58) and Huang, et al,(31), demonstrated that addition of thyme essential oil to poultry sausages prove to be an effective in delaying lipid oxidation and inhibiting microbial growth The objective of this experiment was to study the effect of adding olive leaf extract (1%) and thyme leaf extract (0.5%) and their combination on some physico-chemical, microbial, and sensory characteristic of lamb meat patties during chilling storage at (4c°) for 12 days and freezing (-18c°) for 120 days. MATERIALS AND METHODS Preparation of thyme and olive leaf extract Thyme vulgaricus leaves were obtained from the Doski area of Duhok, and olive leaves were obtained from the University of Duhok's College of Agricultural Science in the Kurdistan region of Iraq They were collected in the spring, washed, and dried at room temperature for 10 days before being ground into powder using a machine grinder. Patties (100g) were developed using a meat former (10 cm wide and 1 cm thick) and placed on plastic foam meat trays, wrapped in polyethylene film, and stored for 12 days at 4 c°or at -18 c° for120 days to evaluate physio chemical, microbial count, and sensory characteristic
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