Improved Physical Properties of Frozen Chicken Egg Gels with Olive Leaf Extract Fortification

The research focused on evaluating the impact of the effects of olive leaf water extract (OEx4) on the microbiological and physical properties of egg gels, as well as how it protects the gels' rheological properties throughout freeze-thaw cycles. Egg gels with added OEx4 at concentrations of 0.03% and 0.1% (w/w) to minced whole egg (WE) and egg white (EW) were frozen at -20℃ for five days, undergoing three freeze-thaw cycles. Unlike the control egg gels without OEx4, which showed increased thawing weight loss across the cycles, the weight of OEx4-egg gels remained consistent. The control egg gels experienced a reduction in while the OEx4-egg gels remained stable water-holding capacity, breaking strength, elasticity, and viscosity. Scanning electron microscopy revealed that, in contrast to control egg gels, the OEx4-egg gels preserved a structure akin to their non-frozen state even after freezing. 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.