著者

Agus Bahar Rachman Takashi Akazawa Masahiro Ogawa

出版者

Japan Poultry Science Association

雑誌

The Journal of Poultry Science (ISSN:13467395)

巻号頁・発行日

vol.58, no.3, pp.200-209, 2021 (Released:2021-07-25)

参考文献数

40

被引用文献数

1

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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°C 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. Furthermore, the application of OEx to CBS suppressed lipid oxidation, decrease in pH and discoloration induced by frozen storage. Thus, this natural OEx is useful in improving the physical and chemical qualities of frozen processed poultry foods.

著者

Agus Bahar Rachman 赤澤 隆志 小川 雅廣

出版者

日本食品化学学会

雑誌

日本食品化学学会誌 (ISSN:13412094)

巻号頁・発行日

vol.27, no.1, pp.10-21, 2020

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Olive leaf (<i>Olea europaea</i> L.) is an underutilized resource of olive tree but has a high polyphenol content, so it has the potential to be used as a food ingredient. In this study, we investigated the effects of olive leaf water extracts on the physical properties of chicken breast sausage (CBS). Olive leaf water extracts were prepared at 4 (OEx₄) and 80°C (OEx₈₀) from dried olive leaf powder and they were applied to CBS preparation within the concentration range 0.05 to 0.5% (w/w minced meat). OEx₄ had 32% lower polyphenol content than OEx₈₀. Water content, expressible water, breaking strength, and viscoelastic properties of CBS with OEx₄ and OEx₈₀ were measured. The analyses of the sausage physical properties showed that adding 0.1% OEx₄ increased the breaking stress (115%), breaking strain (68%), modulus of elasticity (20%), coefficient of viscosity (23%), and water-holding capacity (9%), and the enhancement effects of OEx₄ were much greater than those of OEx₈₀. The gel network of OEx₄-containing CBSs observed by scanning electron microscopy was finer and denser than that of the control CBS. Chemical analyses of the meat proteins showed that OEx₄ induces polymerization of myofibril proteins, especially myosin, via non-disulfide covalent bridges formed between amino and/ or thiol groups. These results indicate that the application of OEx₄ improves the sausage gel properties by inducing non-disulfide-type protein polymerization. This study supports the feasibility of OEx₄ as a new ingredient to improve the texture of gel products prepared from chicken breast minced meat.

著者

Agus Bahar Rachman 赤澤 隆志 小川 雅廣

出版者

Japanese Society of Food Chemistry

雑誌

日本食品化学学会誌 (ISSN:13412094)

巻号頁・発行日

vol.27, no.1, pp.10-21, 2020 (Released:2020-04-30)

参考文献数

35

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Olive leaf (Olea europaea L.) is an underutilized resource of olive tree but has a high polyphenol content, so it has the potential to be used as a food ingredient. In this study, we investigated the effects of olive leaf water extracts on the physical properties of chicken breast sausage (CBS). Olive leaf water extracts were prepared at 4 (OEx4) and 80°C (OEx80) from dried olive leaf powder and they were applied to CBS preparation within the concentration range 0.05 to 0.5% (w/w minced meat). OEx4 had 32% lower polyphenol content than OEx80. Water content, expressible water, breaking strength, and viscoelastic properties of CBS with OEx4 and OEx80 were measured. The analyses of the sausage physical properties showed that adding 0.1% OEx4 increased the breaking stress (115%), breaking strain (68%), modulus of elasticity (20%), coefficient of viscosity (23%), and water-holding capacity (9%), and the enhancement effects of OEx4 were much greater than those of OEx80. The gel network of OEx4-containing CBSs observed by scanning electron microscopy was finer and denser than that of the control CBS. Chemical analyses of the meat proteins showed that OEx4 induces polymerization of myofibril proteins, especially myosin, via non-disulfide covalent bridges formed between amino and/ or thiol groups. These results indicate that the application of OEx4 improves the sausage gel properties by inducing non-disulfide-type protein polymerization. This study supports the feasibility of OEx4 as a new ingredient to improve the texture of gel products prepared from chicken breast minced meat.