Effects of Olive Leaf Extracts as Natural Preservative on Retailed Poultry Meat Quality.

Ebeed Saleh,Philippe Jeandet,Helal F Hetta,Gaber El-Saber Batiha,Eman Ali,Eman El-Manakhly,Alaa Eldin Morshdy,Ramadan Yahia,Sarah Al-Rashed

doi:10.3390/foods9081017

Abstract

Poultry meat is commonly marketed at refrigerated temperatures (2–5 °C). The major concern for retailers and consumers is the quality and safety of refrigerated poultry meat. During the chilling period, poultry meat undergoes too many undesirable changes due to microbial growth that leads to spoilage and economic loss. Therefore, this study was conducted to assess the effects of olive leaf extracts (OLE) used at three concentrations (0.25, 0.5, and 1%) on the sensory attributes, as well as the chemical and microbiological quality of raw poultry meat stored at 4 ± 1 °C for 15 days. The results revealed that the OLE addition reduced microbial growth successfully, and maintained the chemical quality and sensory attributes of poultry meat. Moreover, OLE extended the shelf-life of the poultry meat that held under proper refrigeration conditions up to 15 days compared to the control group, that was completely spoiled by the sixth day of storage. This study concludes that OLE could be used both as a natural antioxidant and an antimicrobial preservative for chilled poultry meat held at refrigerated temperature.

Highlights

Chicken meat is a good protein source with high biological value containing thiamine, nicotinic acid, vitamin A, iron, and phosphorus [1]
Our findings showed that olive leaf extracts (OLE) maintains the overall acceptability of treated poultry meat, confirming the data obtained by Shalaby et al [30], which reported that using OLE as a natural preservative on minced beef enhanced its quality attributes including sensory attributes, as well as increased the minced beef’s shelf-life under cold storage conditions
Control poultry meat samples started to decompose on the sixth day, while the treated samples with 0.25 and 0.5% of OLE started to decompose at the ninth and 12th days of storage, respectively

Summary

Introduction

Chicken meat is a good protein source with high biological value containing thiamine, nicotinic acid, vitamin A, iron, and phosphorus [1]. Chicken meat’s low energy value places it as a nutritious food suggested for use in healthy diets. Poultry meat has less fat content, and a higher ratio of monounsaturated and polyunsaturated fatty acids when compared to other meat species [2]. It is well known that poultry meat is liable to rapid deterioration when kept under inadequate storage conditions. Poultry meat is often the cause of alimentary infections.

Objectives

Methods

Results

Conclusion