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PRINT: ISSN 2221-1896
ONLINE : ISSN 2223-0343
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Effect of olive leaf extract on physicochemical characteristics of
Karadi ram meat during frozen storage
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Rizgar H. Kheder1 and Hatem H. Saleh2
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1Ministry
of Agriculture and Water Resources, Sulaimania, Kurdistan region, Iraq;
2Animal Resources Department, College of Agriculture, Kirkuk
Univsity, Iraq
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Abstract |
The objective of the
present study was to investigate the effect of natural extract of olive
leaves on physiochemical traits of Karadi ram meat stored at -18°C for
60 d. The active phenolic compounds in the olive leave were determined
through chromatographic analysis. The meat slices were treated with 1, 3
and 5% olive leaves extract (OLE) and 0.01% butylatedhydroxy toluene
(BHT) for 60 d. The results showed that meat samples treated with 3 and
5% OLE retained the highest (P<0.05) moisture and proteins contents and
lowest (P<0.05) cholesterol concentration compared with control and 1%
OLE treatment. Meat samples treated with 3 and 5% OLE had lower (P<0.05)
cooking loss percentages and increased (P<0.05) water holding capacity
(WHC). It was concluded that the Karadi meat maintained a better quality
during cold storage for 60 d at low temperature when OLE was at added at
the rate of 3 and 5% compared to BHT and control.
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Keywords:
Olive leaf extract; physicochemical; ram meat |
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To cite this article:
Kheder RH and HH Saleh,
2014.
Effect of olive leaf extract on physicochemical characteristics of
Karadi ram meat during frozen storage.
Res.
Opin. Anim. Vet. Sci., 4(6): 294-298. |
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