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Meat Sci. 2014 Oct;98(2):150-7. doi: 10.1016/j.meatsci.2014.05.015. Epub 2014 May 28.

Effect of olive leaf (Olea europea L.) extracts on protein and lipid oxidation of long-term frozen n-3 fatty acids-enriched pork patties.

Author information

1
Laboratory of Hygiene of Foods of Animal Origin, Faculty of Veterinary Medicine, University of Thessaly, Karditsa, Greece.
2
Laboratory of Food Technology, Faculty of Veterinary Medicine, Aristotle University, Thessaloniki, Greece.
3
Laboratory of Milk Hygiene and Technology, Faculty of Veterinary Medicine, Aristotle University, Thessaloniki, Greece.
4
Laboratory of Chemistry, Faculty of Veterinary Medicine, Aristotle University, Thessaloniki, Greece. Electronic address: bots@vet.auth.gr.

Abstract

Our previous study has demonstrated the protective effects of olive leaf extracts on the oxidation of pork patties from n-3 fatty acid-enriched meat during refrigerated storage. The target of the present study was to examine these effects during frozen storage. Results showed that frozen storage accelerated (P=0.05) both lipid and protein oxidation in pork patties, but an addition of olive leaf extract at 200mg gallic acid equivalent/kg improved sensory attributes by delaying oxidation of lipids (reduction (P=0.05) of conjugated dienes, hydroperoxides and malondialdehyde), and of proteins (reduction (P=0.05) of protein carbonyls and inhibition (P=0.05) of the decrease of protein sulfhydryls).

KEYWORDS:

Frozen storage; Lipid oxidation; Olive leaf extracts; Protein oxidation; n-3 Pork patties; α-Tocopherol

PMID:
24950084
DOI:
10.1016/j.meatsci.2014.05.015
[Indexed for MEDLINE]

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