Agus Bahar Rachman, Takashi Akazawa, Masahiro Ogawa
This study aimed to determine the effect of olive leaf water extract (OEx) on the physical properties of chicken breast sausage (CBS) and the preventive effect of OEx against lipid oxidation in CBS during frozen storage. CBSs, to which 0.1 and 0.5% (w/w) OEx were added to minced meat, were stored frozen at-20℃ for 60 days. The thawing weight loss of control CBS without OEx increased with the frozen storage period, while OEx-CBSs did not change, from 15 to 60 days in storage. The water-holding capacity, breaking strength, elasticity, and viscosity of control CBS decreased upon frozen storage, while those of OEx-CBSs did not change. The observation of CBSs using scanning electron microscopy showed that OEx-CBSs that were stored frozen, unlike control CBS, maintained a structure similar to their unfrozen counterparts. These results indicate that OEx confers resistance to CBS upon freezing. Fur-thermore, the application of OEx to CBS suppressed lipid oxidation, decrease in pH and discoloration induced by frozen storage. Thus, this naturalOEx is usefulin improving the physicaland chemicalqualities of frozen processed poultry foods. © 2021, Japan Poultry Science Association.
Department of Applied Biological Science, Faculty of Agriculture, Kagawa University, Kagawa, 761-0795, Japan; Department of Applied Bioresource Science, The United Graduate School of AgriculturalSciences, Ehime University, Affiliated with Kagawa University, Ehime, 790-8566, Japan; Department of Animal Science, Faculty of Agriculture, State University of Gorontalo, Gorontalo, 96128, Indonesia
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