Olive oil as functional component in meat and meat products: a review

Journal of Food Science and Technology

Volumn 52, Issue 11, 2015, Pages 6870-6878

  Jalarama Reddy, K ^a   Jayathilakan, K ^a   Pandey, M C ^a  

^a DEFENCE FOOD RESEARCH LABORATORY   (India)

Author keywords

Antioxidant property; Fat replacer; Functional; Olive oil; Phenolic components

Indexed keywords

ANTIOXIDANTS; DISEASES; FOOD PRODUCTS; FUNCTIONAL FOOD; HEALTH RISKS; MEATS; OIL SHALE; OILS AND FATS; OLIVE OIL; POLYUNSATURATED FATTY ACIDS; THERMAL PROCESSING (FOODS);

ANTIOXIDANT PROPERTIES; FAT REPLACER; FATTY ACID PROFILES; FUNCTIONAL; FUNCTIONAL COMPONENTS; FUNCTIONAL PROPERTIES; PHENOLIC COMPONENTS; PROCESSING TECHNIQUE;

FATTY ACIDS;

EID: 84944511479     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-015-1852-x     Document Type: Review

References (64)

1. Ahuja KD, Pittaway JK, Ball MJ (2006) Effects of olive oil and tomato lycopene combination on serum lycopene, lipid profile, and lipid oxidation. Nutrition 22(3):259–265
2. Alvarez D, Xiong C, Payne L (2011) Influence of canola-olive oils, rice bran and walnut on functionality and emulsion stability of frankfurters. Lebenson Wiss Technol 44:8
3. Annamaria R, Erminio M, Hely T (2012) Responses to extra virgin olive oils in consumers with varying commitment to oils. Food Qual Prefer 24:153–161
4. Ansorena D, Astiasaran I (2004) Effect of storage and packaging on fatty acid composition and oxidation in dry fermented sausages made with added olive oil and antioxidants. Meat Sci 64:237–244
5. Ascherio A (2002) Epidemiologic studies on dietary fats and coronary heart diseases. Am J Med 113:9S–12S
6. Asensi CM, Nepote V, Grosso NR (2011) Chemical stability of extra-virgin olive oil added with oregano essential oil. J Food Sci 76:445–450
7. Baccouri O, Guerfel M, Baccouri B, Cerretani L, Bendini A, Lercker G, Zarrouk M, Ben Mile DD (2008) Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oil with regard to fruit ripening. Food Chem 109:743–754
8. Beauchamp RSJ, Keast D, Morel J, Lin J, Pika Q (2005) Phytochemistry, Ibuprofen-like activity in extra virgin olive oil. Nature 437:45–46
9. Beriain MJ, Gomez I, Petri E, Insausti K, Sarries MV (2011) The effects of olive oil emulsified alginate on the physico-chemical, sensory, microbial, and fatty acid profiles of low-salt, inulin-enriched sausages. Meat Sci 88:189–197
10. Beuchat LR, Golden DA (1989) Antimicrobials occurring naturally in foods. J Food Technol (USA) 43:134–142
11. Bisignano G, Tomaino A, Lo Cascio R, Crisafi G, Uccella N, Saija A (1999) On the in-vitro antimicrobial activity of oleuropein and hydroxytyrosol. J Pharmacol 31:971–974
12. Brenes M, Garcia A, Dobarganes MC (2002) Influence of thermal treatments simulating cooking processes on the polyphenols content in virgin olive oil. J Agric Food Chem 50:5962–5967
13. Brett MD, Murray JM (2007) Determination of olive oil oxidative status by selected Ion flow tube mass spectrometry. J Agric Food Chem 55:3334–3338
14. Bubonja-Sonje M, Giacometti J, Abram M (2010) Antioxidant and anti-sterility activity of olive oil, cocoa and rosemary extract Polyphenols. Food Chem 127:1821–1827
15. Buckley DJ, Morrissey PA, Gray JI (1995) Influence if of dietary vitamin E on the oxidative stability and quality of pig meat. J Anim Sci 73:3122–3130
16. Caponio F, Pasqualone A, Gomes T (2002) Effects of conventional and microwave heating on the degradation of olive oil. Eur Food Res Technol 215:114–117
17. Carrasco-Pancorbo A, Cerretani L, Bendini A, Segura-Carretero A, Lercker G, Fernandez-Gutierrez A (2007) Evaluation of the influence of thermal oxidation on the phenolic composition and on the antioxidant activity of extra-virgin olive oils. J Agric Food Chem 55:4771–4780
18. Cerretani L, Bendini A, Rotondi A, Lercker G, Toschi TG (2005) Analytical comparison of monovarietal virgin olive oils obtained by both a continuous industrial plant and low-scale mill. Eur J Lipid Sci Technol 107:93–100
19. Choi YS, Choi JH, Han DJ, Kim HY, Lee MA, Jeong JY (2010) Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters. Meat Sci 84:557–563
20. Covas MI, Nyyssonen K, Poulsen HE, Kaikkonen J, Zunft HJ, Kiesewetter H, Gaddi A, de la Torre R, Mursu J, Baumler H, Nascetti S, Salonen JT, Fito M, Virtanen J, Marrugat J (2006) The effect of polyphenols in olive oil on heart disease risk factors, a randomizedtrial. Ann Intern Med 145:333–341
21. de la Puerta R, Martinez-Dominguez E, Ruiz-Gutierrez V (2000) Effect of minor components of virgin olive oil on tropical anti-inflammatory assay. Naturforschung C 55:814–819
22. Delgado C, Guinar JX (2011) How do consumer hedonic ratings for extra virgin olive oil related to quality ratings by experts and descriptive analysis ratings. Food Qual Prefer 22:213–222
23. FAOSTAT. Crops processed 2009 data for olive oil. http://faostat.fao.org
24. Frankel EN (1998) Free radical oxidation. In: Lipid oxidation. The Oily Press, Dundee, pp 13–22
25. García JM, Yousfi K, Mateos R, Olmo M, Cert A (2001) Reduction of oil bitterness by heating of olive (Oleaeuropaea) fruits. J Agric Food Chem 49:4231–4235
26. Guidelines Committee (2003) 2003 European Society of Hypertension–European Society of Cardiology guidelines for the management of arterial hypertension. J Hypertens 21(6):1011–1053
27. Harwood JL, Yaqoob P (2002) Nutritional and health aspects of olive oil. Eur J Lipid Sci Technol 104:685–697
28. Hoogenkamp HW (1989) Low fat and low-cholesterol sausages. Fleischerie 40:3–4
29. International Olive Council (2012a) Olive oil production and consumption from the season 2008 to 2012.http://www.internationaloliveoil.org/estaticos/view/131-world-olive-oil-figures
30. International Olive Council (2012b) Designations and definitions of olive oils. http://www.internationaloliveoil.org/estaticos/view/83-designations-and-definitions-of-olive-oils
31. Jiménez-Colmenero F, Herrero A, Pintado T, Solas MT, Ruiz-Capillas C (2010) Influence of emulsified olive oil stabilizing system used for pork back fat replacement in frankfurters. Food Res Int 43:2068–2076
32. Kayaardi S, Gok V (2004) Effect of replacing beef fat with olive oil on quality characteristics of Turkish Soudjouk (Sucuk). Meat Sci 66:249–257
33. Kim IS, Jin SK, Kang SN, Hur IC, Choi SY (2009) Effect of olive-oil prepared tomato powder(OPTP) and refining lycopene on the physicochemical and sensory characteristics of seasoned raw pork during storage. Korean J Food Sci Anim Resour 29(3):329–334
34. Kontogianni MD, Panagiotakos DB, Chrysohoou C, Pitsavos C, Zampelas A, Stefanadis C (2007) The impact of olive oil consumption pattern on the risk of acute coronary syndromes, the cardio 2000 case–control study. Clin Cardiol 30:125–129
35. Lee J, Dong A, Jung K, Shin H (2011) Influence of extra virgin olive oil on the formation of heterocyclic amines in roasted beef steak. Food Sci Biotechnol 20:159–165
36. Loizzo MR, Said A, Tundis R, Rashed K, Statti GA, Hufner A, Menichini F (2007) Inhibition of angiotensin converting enzyme (ACE) by flavonoids isolated from Ailanthus excelsa (Roxb) (Simaroubaceae). Phytother Res 21:32–36
37. Lopez-Lopez I, Cofrades S, Jimenez-Colmenero F (2009) Low-fat frankfurters enriched with n−3 PUFA and edible seaweed, Effects of olive oil and chilled storage on physicochemical, sensory and microbial characteristics. Meat Sci 83:148–154
38. López-López I, Cofrades S, Cañeque V, Díaz MT, López O, Jiménez-Colmenero F (2011) Effect of cooking on the chemical composition of low-salt, low-fat wakame/olive oil added beef patties with special reference to fatty acid content. Meat Sci 89:27–34
39. Lurueña-Martínez MA, Vivar-Quintana AM, Revilla I (2004) Effect of locust bean/xanthan gum addition and replacement of pork fat with olive oil on the quality characteristics of low-fat frankfurters. Meat Sci 68:383–389
40. Mahesar SA, Bendini A, Cerretani L, Car-boginin MB, Sherazi ST (2010) Application of a spectro-scopic method to estimate the olive Oil oxidative status. Eur J Lipid Sci Technol 112:1356–1362
41. Martin D, Ruiz J, Kivikari R, Puolanne E (2008) Partial substitution of pork fat by conjugated linolenic acid/or olive oil in liver pates, Effect on physicochemical characteristics and oxidative stability. Meat Sci 80:496–504
42. Martinez-Dominguez E, De la Puerta R, Ruiz-Gutierrez V (2001) Protective effects upon experimental inflammation models of a polyphenol-supplemented virgin olive oil diet. Inflamm Res 50:102–106
43. Matsakidou A, Blekas G, Paraskevopoulou A (2010) Aroma and physical characteristics of cakes prepared by replacing margarine with extra virgin olive oil. Food Sci Technol 43(6):949–957
44. Moon SS, Jo C, Ahn DU, Kim IS, Kang SN, Kim YT (2012) Meat Products Manufactured with Olive Oil. In: Boskou D (ed) Olive Oil - Constituents, Quality, Health Properties and Bioconversions, InTech. doi:10.5772/31412
45. Morrisey PA, Sheehy PJA, Galvin K, Kerry JP, Buckley DJ (1998) Lipid oxidation in meat and meat products. Meat Sci 49:S73–S86
46. Muguerza E, Gimeno O, Ansorena D, Bloukas JG, Astiasaran I (2001) Effect of replacing pork back fat with pre-emulsified olive oil on lipid fraction and sensory quality of Chorizo de Pamplona-A traditional Spanish fermented sausage. Meat Sci 59:251–258
47. Muguerza E, Fista G, Ansorena D, Astiasaran I, Bloukas JG (2002) Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages. Meat Sci 61(4):397–404
48. Owen RW, Giacosa A, Hull WE, Haubner R, Spigelhalder B, Bartsch H (2000) The antioxidant/anticancer potential of phenolic compounds from olive oil. Eur J Cancer 36:1235–1247
49. Perez AG, Luaces P, Rios JJ, Garcia JM, Sanz C (2003) Modification of volatile compound profile of virgin olive oil due to hot-water treatment of olive Fruit. J Agric Food Chem 51:6544–6549
50. Perez-Jimenez F, Ruano J, Perez-Martinez P, LopeziSegura F, Lopez-Miranda J (2007) The influence of olive oil on human health, not a question of fat alone. Mol Nutr Food Res 51:1199–1208
51. Pietrasil Z, Duda Z (2000) Effect of fat content and soy protein/carrageenan mix on the quality characteristics of comminute, scalded sausages. Meat Sci 56:181–188
52. Psaltopoulou T, Naska A, Orfanos P, Trichopoulos D, Mountokalakis T, Trichopoulou A (2004) Olive oil, the Mediterranean diet, and arterial blood pressure, the Greek European prospective Investigation into Cancer and Nutrition (EPIC) study. Am J Clin Nutr 80(4):1002–1012
53. Quiles JL, Huertas JR, Battino M (2002a) The intake of fried virgin olive or sunflower oils differentially induces oxidative stress in rat liver microsomes. Br J Nutr 88:57–65
54. Quiles L, Ramirez-Tortosa MC, Gomez JA, Huertas JR, Mataix J (2002b) Role of vitamin E and phenolic compounds in the antioxidant capacity, measured by ESR, of virgin olive, olive and sunflower oils after frying. Food Chem 76:461–468
55. Rodríguez-Carpena JG, Morcuende D, Estévez M (2012) Avocado, sunflower and olive oils as replacers of pork back-fat in burger patties: Effect on lipid composition, oxidative stability and quality traits. Meat Sci 90(1):106–115
56. Severini C, De Pilli T, Baiano A (2003) Partial substitution of pork back fat with extra-virgin olive oil in ‘salami’ products, Effects on chemical, physical and sensorial quality. Meat Sci 64:323–331
57. Silva L, Pinto J, Carrola J, Paiva-Martins F (2010) Oxidative stability of olive oil after food processing and comparison with other vegetable oils. Food Chem 121:1177–1187
58. Simon MM, Alberto RR, Sacchi KS, Eva B, Vincenzo F (2001) Characterization of phenolic compounds in Virgin olive oil and their effects on formation of Carcinogenic/Mutagenic Heterocyclic amines in a model system. J Agric Food Chem 49:3969–3975
59. Teres S, Barcelo-Coblijn G, Benet M, Alvarez R, Bressani R, Halvar J, Escriba PV (2008) Oleic acid content is responsible for the reduction in blood pressure induces by olive oils. Proc Natl Acad Sci U S A 105:13811–13816
60. Trichopoulou A, Costacou T, Bamia C, Trichopoulos D (2003) Adherence to a Mediterranean diet and survival in a Greek population. N Engl J Med 348:2599–2608
61. Tripoli E, Giammanco M, Tabacchi G, Di Majo D, Giammanco S, La Guardia M (2005) The phenolic compounds of olive oil, structure, biological activity and beneficial effects on human health. Nutr Res Rev 18:98–112
62. Vinha AF, Ferreres F, Silva BM, Valentao P, Goncalves A, Pereira JA, Oliveira MB, Seabra RM, Andrade PB (2005) Phenolic profiles of Portuguese olive fruits (Oleaeuropaea L.), Influences of cultivar and geographical origin. Food Chem 89:561–568
63. Visioli F, Galli C (1998) Olive oil Polyphenols and their potential effects on human health. J Agric Food Chem 46:4292–4296
64. Visioli F, Poli A, Gall C (2002) Antioxidant and other biological activities of phenols from olives and olive oil. Med Res Rev 22(1):65–75