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- Title
Effect of dietary olive leaves on the lipid and protein oxidation and bacterial safety of chicken hamburgers during frozen storage.
- Authors
da Silva, S. L.; Marangoni, C.; Brum, D. S.; Vendruscolo, R. G.; Silva, M. S.; de Moura, H. C.; Rampelotto, C.; Wagner, R.; de Menezes, C. R.; Barin, J. S.; Campagnol, P. C. B.; Cichoski, A. J.
- Abstract
In total, 2520 chickens were randomly allocated into 36 pens with 70 chickens per pen. One group that served as the control was fed a basal diet, while the others were fed diets supplemented with olive leaves at 5 or 10 g/kg. At 42 days of age, chickens were slaughtered and the breast was used in the manufacture of chicken hamburgers. The lipid and protein oxidation and bacterial count of chicken hamburgers were assessed. The results showed that the incorporation of olive leaves in chicken diets decreased (P < 0.05) the lipid and protein oxidation of chicken hamburgers during frozen storage. Dietary olive leaves at 10 g/kg were more effective (P < 0.05) in inhibiting lipid and protein oxidation. Diet supplementation with olive leaves resulted in lower (P < 0.05) aerobic mesophilic and psychrophilic bacteria, Staphylococcus spp. and Enterobacteriaceae counts over the entire storage period.
- Subjects
HAMBURGERS; MEAT microbiology; MEAT storage; PROTEIN content of meat; OLIVE leaves; DIETARY supplements
- Publication
International Food Research Journal, 2018, Vol 25, Issue 1, p383
- ISSN
1985-4668
- Publication type
Article