Investigation of Olive Leaf Extraction Methods and Its Antimicrobial Effect on Chicken Nugget

Neda Akhavan Abiri ¹ ( Department of Food industry, Damghan Branch, Islamic Azad University, Damghan, Iran )
Shahram Ashraf ² ( Department of Soil Science, Damghan Branch, Islamic Azad University, Damghan, Iran )

تاريخ الإرسال : 25 الإثنين , ذو القعدة, 1442 تاريخ التأكيد : 09 السبت , جمادى الأولى, 1444

الکلمات المفتاحية: Olive leaf extract, Antimicrobial Activity, Acetone, Chicken nuggets, Alcohol solvent,

ملخص المقالة :

The purpose of this study evaluation of the antibacterial effect of olive leaf extract on chicken nuggets. In this research, alcoholic solvents, acetone and extraction by ultrasound, and soaking methods were used to determine the antimicrobial properties of olive leaves on chicken nuggets. Different concentrations of olive leaf extract include: 0.5; 0.25% was used and the treatments were kept in the refrigerator for 10 days then the pH and other microbial characteristics were studied in the laboratory of Damghan Azad University. According to the results, the most pH changes were related to alcohol extract (ethanol) and the least pH changes were related to Acetone extract. The results of variance analysis also showed that the treatment of the nugget which contains olive leaf extract had the lowest number of bacteria and the model which contains Acetone extract it has the most amount and number of bacteria. According to the results obtained in this study, chicken nuggets containing 0.5% alcohol had the highest number of bacteria compared to other treatments. At the end of storing the samples in the refrigerator, the ultrasound of the nugget containing olive leaf with 0.5% ethanol had the highest antimicrobial and the nugget sample containing 0.25% acetone extract with the soaking method had the least antimicrobial. As a result ethanol extract from olive leaf and water-Acetone extract could use as natural preservers and suitable antimicrobials in all meat products.

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