Addition of olive ( olea europaea ) leaf extract as a source of natural antioxidant in mutton meatball stored at refrigeration temperature

This study was aimed to evaluate the effects of using different levels of olive ( Olea europaea ) leaf extract on fresh and preserved mutton meatballs. Meatballs were divided into four different groups and treated as T0 (0), T1 (0.1), T2 (0.2) and T3 (0.3%), respectively based on olive leaf extract supplementation. Days of intervals of experiment were 0, 5, 10 days. Samples were preserved at 4˚C for up to 10 days. Different types of analysis such as, sensory (color, flavor, juiciness and overall acceptability), proximate composition (CP %), physicochemical (pH), biochemical (POV, FFA and TBARS) and microbiological (TVC, TCC and TYMC) were determined. Color, flavor and acceptability reduced significantly ( p < 0.05) with the increase of the storage periods. Values of the studied quality parameters in all the treatment groups differed significantly ( p < 0.05). Based on our findings 0.3% olive leaf extract is found suitable to add in mutton meatballs as a source of natural antioxidant.