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Effect of Olive Leaf Extract on Physio-Chemical and Microbiological Traits of Local Fresh Fish Fillets During Refrigeration Storage.

Zaid Kh. Khidhir

University of Sulaimani, Faculty of Agricultural Sciences, Department of Animal Production, Sulaimani, Kurdistan region, Iraq

This research was performed to evaluate the activity of olive leaf (OLE) as an
antioxidant and antimicrobial on some traits of fresh fish, Olive leaf extract (OLE)
solutions will prepare at the concentration of 2% and 4% (v/v). Fish sample is divided
into five treatment included T1 is considered a control without treatment, while, other
fish sample are treated with different concentration of olive leaf extract by using sprays
and immersion methods, T2: 2% spraying, T3: 2% immersion, T4: 4% spraying, T5: 4 %
immersion). The samples were then stored under refrigerated conditions (4.0°C) for 0,
2, 5and 7 days until analysis. The result were recorded a high water holding capacity in
T5 (39.955%), while the lower (WHC) percentage T1 (36.750%) After 7 days of storage.
In the end periods storage, recorded a high cooking loss (CL) percentage in T1
(50.325%) while lower CL percentage recorded in T4 (43.865%). T1 gave a high TBA
value (5.050 mg MDA/ kg) while, T5 recorded a lower TBA value (2.065 mg MDA/ kg)
after 7 days of storage. FFA percentages, at 7 days of storage, the highest percentage
recorded in T1 (1.435%), while the lowest value recorded in T4 and T5 (0.999 and 0.997
% respectively). The results observed that T1 recorded a higher TPC and psychrophilic
count, which were T5, which were (2.25×105 CFU/g) and (2.775×103 CFU/g)
respectively, while, fish sample were treated with T5 gave a lower TPC and
psychrophilic count, which were (1.065×105 CFU/g) and (1.434 ×103 CFU/g)
respectively. It can be concluded that the positive effect of olive leaf extract proves much
more effective as a source of natural antioxidant and antibacterial, which may have uses
for solves quality problems in their products.

Key Words: Olive leaf extract, Physio-Chemical microbiological traits fish fillets


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