Rachman Agus Bahar, Ogawa Masahiro, Akazawa Takashi, Febrisiantosa Andi, Wahyuningsih Rina, Wahyono Teguh, Ujilestari Tri, Jambang Nicolays, Hakim Lukman, Firmansyah Angga Maulana
Research Center for Food Technology and Processing, National Research and Innovation Agency, Yogyakarta 55861, Indonesia.
Department of Food Technology, Faculty of Agriculture, State University of Gorontalo, Gorontalo 96128, Indonesia.
Food Sci Anim Resour. 2024 Nov;44(6):1327-1344. doi: 10.5851/kosfa.2024.e49. Epub 2024 Nov 1.
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.
该研究聚焦于评估橄榄叶水提取物（OEx4）对蛋凝胶的微生物学和物理性质的影响，以及其在整个冻融循环过程中保护凝胶流变学性质的能力。将添加了浓度为0.03%和0.1%（w/w）OEx4的全蛋液凝胶和蛋清凝胶在-20°C下冷冻5天，进行三个冻融循环。在整个循环过程中，添加OEx4的蛋凝胶重量保持恒定，而未添加OEx4的对照蛋凝胶则出现解冻失重加速的情况。添加OEx4的蛋凝胶保持了其持水能力、断裂强度、弹性和粘度，而对照蛋凝胶则有所下降。通过扫描电子显微镜发现，与对照蛋凝胶不同，添加OEx4的蛋凝胶即使在冷冻后仍保留了与未冷冻状态相似的结构。这些发现表明，OEx4赋予蛋凝胶抗冻性。此外，在蛋凝胶中，OEx4的应用改善了非极性基团与水分子之间的相互作用，导致pH值升高。然后，已发现OEx4能有效抑制细菌增殖，同时还能减少经过冻融处理的鸡蛋中凝胶污染的发生。因此，OEx4被证明有利于增强冷冻加工禽产品的物理、化学和微生物学性质。
