Effects of Olive Leaf Extracts as Natural Preservative on Retailed Poultry Meat Quality
Food Hygiene and Control Department, Faculty of Veterinary Medicine, Damanhour University, Damanhour 22511, El-Beheira, Egypt
Food Hygiene and Control Department, Faculty of Veterinary Medicine, Zagazig University, Sharkia 44511, Egypt
Department of Botany and Microbiology, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
Department of Medical Microbiology and Immunology, Faculty of Medicine, Assiut University, Assiut 71515, Egypt
Department of Internal Medicine, University of Cincinnati College of Medicine, Cincinnati, OH 45221, USA
Research Unit “Induced Resistance and Plant Bioprotection”, EA 4707, SFR Condorcet FR CNRS 3417, Faculty of Sciences, University of Reims, PO Box 1039, 51687 Reims CEDEX 2, France
Department of Microbiology and Immunology, Faculty of pharmacy, Deraya University, Minia 61512, Egypt
Department of Pharmacology and Therapeutics, Faculty of Veterinary Medicine, Damanhour University, Damanhour 22511, AlBeheira, Egypt
Authors to whom correspondence should be addressed.
Foods 2020, 9(8), 1017; https://doi.org/10.3390/foods9081017
Received: 18 June 2020 / Revised: 24 July 2020 / Accepted: 27 July 2020 / Published: 29 July 2020
(This article belongs to the Special Issue Applications of Natural Products in Foods)
Poultry meat is commonly marketed at refrigerated temperatures (2–5 °C). The major concern for retailers and consumers is the quality and safety of refrigerated poultry meat. During the chilling period, poultry meat undergoes too many undesirable changes due to microbial growth that leads to spoilage and economic loss. Therefore, this study was conducted to assess the effects of olive leaf extracts (OLE) used at three concentrations (0.25, 0.5, and 1%) on the sensory attributes, as well as the chemical and microbiological quality of raw poultry meat stored at 4 ± 1 °C for 15 days. The results revealed that the OLE addition reduced microbial growth successfully, and maintained the chemical quality and sensory attributes of poultry meat. Moreover, OLE extended the shelf-life of the poultry meat that held under proper refrigeration conditions up to 15 days compared to the control group, that was completely spoiled by the sixth day of storage. This study concludes that OLE could be used both as a natural antioxidant and an antimicrobial preservative for chilled poultry meat held at refrigerated temperature.