Improved Physical Properties of Frozen Chicken Egg Gels with Olive Leaf Extract Fortification

• 발행기관: 한국축산식품학회
• 저자명: Agus Bahar Rachman Masahiro Ogawa Takashi Akazawa Andi Febrisiantosa Rina Wahyuningsih Teguh Wahyono Tri Ujilestari Nicolays Jambang Lukman Hakim Angga Maulana Firmansyah
• 간행물 정보: 『Food Science of Animal Resources』제44권 제6호, 1327~1344쪽, 전체 18쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2024.11.01

국문 초록

The research focused on evaluating the impact of olive leaf water extract (OEx4) on the microbiological and physical properties of egg gels, as well as its ability to protect the rheological properties of gel throughout freeze-thaw cycles. Egg gels with added OEx4 at concentrations of 0.03% and 0.1% (w/w) a to minced whole egg and egg white were frozen at –20°C for five days, undergoing three freeze-thaw cycles. The weight of the OEx4-egg gels was constant throughout the cycles, in contrast to the control egg gels without OEx4, which displayed accelerated thawing weight loss. The OEx4-egg gels maintained their water-holding capacity, breaking strength, elasticity, and viscosity, but the control egg gels saw a decrease. Using scanning electron microscopy, it was discovered that the OEx4-egg gels even after freezing retained a structure similar to their non-frozen condition, in contrast to the control egg gels. These findings suggest that OEx4 imparts freeze-resistance to egg gels. Additionally, OEx4 application improved the interaction between non-polar groups and water molecules, in egg gels leading to a rise in pH. Then, OEx4 has been found to effectively hinder the proliferation of bacteria while also minimizing the occurrence of gel contamination in eggs subjected to the freeze-thaw process. Therefore, OEx4 proves to be beneficial in enhancing the physical, chemical and microbiological properties of frozen processed poultry products.

목차

Introduction

Materials and Methods

Results and Discussion

Conclusion

References

키워드

olive leaf extract frozen food egg gel