title: Valorization of functional properties of extract and powder of olive leaves in raw and cooked minced beef meat.
abstract: BACKGROUND
  Olive leaves (OL), available in huge amounts from pruning, are known to be a useful source of biologically active compounds. This study investigated the potential application of OL as a supplement to minced beef meat in order to develop a functional product. The effect of OL extract or powder (100 and 150 µg phenols g-1meat) on the quality and stability of raw and cooked meat during refrigerated storage was examined.
  
  
  RESULTS
  Microwave drying at 600 W gave OL with the highest antioxidant quality (evaluated by TEAC/[phenols] (mg mg-1) and DPPH/[phenols] (mg mg-1)) compared with other methods. OL showed an ability to inhibit (P < 0.05) lipid oxidation (TBARS values (mg MDA kg-1) were reduced by 25-65%) and myoglobin oxidation (metmyoglobin production was 43-65% in control samples and 14-35% in treated samples). OL also improved the technological quality of the meat, decreasing (P < 0.05) storage loss (%) and defrosting loss (%) without affecting cooking loss (%) and Napole yield (%). Sensory properties were not modified by the added ingredient at the tested levels (P < 0.05).
  
  
  CONCLUSIONS
  OL (extract or powder) may have applications in the development of functional meat products of good technological quality that remain stable during storage. © 2016 Society of Chemical Industry.
authors.affiliation: Laboratory of Microbial Ecology and Technology, Department of Biological and Chemical Engineering, National Institute of Applied Sciences and Technology (INSAT), Centre Urbain Nord, 2 Boulevard de la Terre, BP 676, University of Carthage, 1080, Tunis, Tunisia.
authors.forename: Fathia
authors.initials: F
authors.lastname: Aouidi
authors.affiliation: Laboratory of Microbial Ecology and Technology, Department of Biological and Chemical Engineering, National Institute of Applied Sciences and Technology (INSAT), Centre Urbain Nord, 2 Boulevard de la Terre, BP 676, University of Carthage, 1080, Tunis, Tunisia.
authors.forename: Aicha
authors.initials: A
authors.lastname: Okba
authors.affiliation: Laboratory of Microbial Ecology and Technology, Department of Biological and Chemical Engineering, National Institute of Applied Sciences and Technology (INSAT), Centre Urbain Nord, 2 Boulevard de la Terre, BP 676, University of Carthage, 1080, Tunis, Tunisia.
authors.forename: Moktar
authors.initials: M
authors.lastname: Hamdi
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000737:chemistry*; D002417:Cattle; D003296:Cooking; D005503:Food Additives / Q000737:chemistry*; D005519:Food Preservation / Q000379:methods*; D008055:Lipids / Q000737:chemistry; D008460:Meat / Q000032:analysis*; D009211:Myoglobin / Q000737:chemistry; D031658:Olea / Q000737:chemistry*; D010084:Oxidation-Reduction; D010936:Plant Extracts / Q000737:chemistry*; D018515:Plant Leaves / Q000737:chemistry
chemical_list: D000975:Antioxidants; D005503:Food Additives; D008055:Lipids; D009211:Myoglobin; D010936:Plant Extracts
keywords: TBARS; antioxidant; metmyoglobin; olive (Olea europaea) leaves; raw and cooked minced meat; storage