Investigation on antimicrobial and antioxidant effect of olive leaf extract in karadi sheep meat during storage

الملخص EN

The purpose of this investigation was to study the effects of adding olive leaf extract (OLE) on the oxidative rancidity and microbial growth in lamb patties.

Lamb patties were blended with 1%, 2% and 3% olive leaf extract and untreated (control) group and kept in refrigerator at 4°C for12 days.

The results revealed that lipid oxidation of lamb patties started to increase after four days of refrigeration and increase rapidly to reach their maximum after 12 days of storage.

Extract of olive leaf apparently retarded significantly (P<0.01) oxidative rancidity of lamb patties by 52.3, 36.5 and 26.1%for treated samples with1, 2, 3% of OLE respectively compared to control.

Total plate count, psychrophilic count and coliform decreased significantly (P<0.01) with the addition of extracts during storage.

It was concluded that adding (OLE) led to retarded oxidative rancidity and microbial growth during storage (4°C) of lamb patties for 12 days.