Journal of Food, Agriculture and Environment
Vol 10,
Issue 2,2012
Online ISSN: 1459-0263
Print ISSN: 1459-0255
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Effect of olive leaf, blueberry and Zizyphus jujuba extracts on the quality and shelf life of meatball during storage
Author(s):
Veli Gök *,
Yasemin BorRecieved Date: 2012-01-03, Accepted Date: 2012-04-18
Abstract:The effects of olive leaf extract (500 and 1000 ppm), blueberry extract (500 and 1000 ppm) and Zizyphus jujuba extract (500 and 1000 ppm) on color, lipid oxidation (thiobarbituric acid-reactive substances, TBARS) and microbiological and sensory quality of meatball during storage periods were investigated. The addition of olive leaf extract, blueberry extract and Zizyphus jujuba extract reduced (P < 0.001) TBARS in meatball. Olive leaf extracts showed higher antioxidant activity than blueberry and Z. jujuba extracts. Samples having 1000 ppm of blueberry extract had the highest a* value (P < 0.001). On a given storage day, samples having Z. jujuba extracts had lower microbial microbial count than other samples, indicating the antibacterial effect of Z. jujube. The highest scores (P < 0.001) for overall sensory quality were obtained for the meatballs having 1000 ppm of blueberry fruit extract. The addition of these extracts was effective as antioxidant and antimicrobial agents for improving the quality of meatball.
Keywords:Meatball,
natural antioxidant, shelf life, olive leaf extract, blueberry extract, Zizyphus jujuba extractJournal: Journal of Food, Agriculture and Environment
Year: 2012
Volume: 10
Issue: 2
Category: Food and Health
Pages: 190-195
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