Skip to main content

Advertisement

SpringerLink
Log in

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

  • Review
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

Olive oil is a functional food considered to be the major component of Mediterranean diet widely used in cooking, pharmaceuticals, soaps, and in cosmetics. There are different grades of olive oil based on source of extraction and percentage of Free Fatty Acid (FFA) and it has got wider applications. It is used in the preparation of different food products in order to achieve functional properties as a fat replacer, antioxidant properties, health promoting functions and to improve the fatty acid profile in terms of Saturated: Monounsaturated: Polyunsaturated fatty acids as well as ω-6: ω-3 ratio. Various in vitro and in vivo studies revealed health promoting attributes of olive oil like antimicrobial, antioxidant property, lowering of cardiovascular heart diseases, reduction in cancer risks, anti-inflammatory and other attributes. This review paper presents an overview about different grades of olive oil, functional components and their biological roles and also stress the importance of further research in the development of meat products by using processing techniques with regard to functional foods with maximum quality and shelf life.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Subscribe and save

Springer+ Basic
$34.99 /Month
  • Get 10 units per month
  • Download Article/Chapter or eBook
  • 1 Unit = 1 Article or 1 Chapter
  • Cancel anytime
Subscribe now

Buy Now

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

References

  • 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

    Article  CAS  Google Scholar 

  • 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

    Article  Google Scholar 

  • 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

  • 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

    Article  Google Scholar 

  • Ascherio A (2002) Epidemiologic studies on dietary fats and coronary heart diseases. Am J Med 113:9S–12S

    Article  Google Scholar 

  • 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

    Article  Google Scholar 

  • 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

    Article  CAS  Google Scholar 

  • Beauchamp RSJ, Keast D, Morel J, Lin J, Pika Q (2005) Phytochemistry, Ibuprofen-like activity in extra virgin olive oil. Nature 437:45–46

    Article  CAS  Google Scholar 

  • 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

    Article  CAS  Google Scholar 

  • Beuchat LR, Golden DA (1989) Antimicrobials occurring naturally in foods. J Food Technol (USA) 43:134–142

    CAS  Google Scholar 

  • 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

    Article  Google Scholar 

  • 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

    Article  CAS  Google Scholar 

  • 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

    Article  Google Scholar 

  • 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

    Article  Google Scholar 

  • 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

    CAS  Google Scholar 

  • 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

    Article  CAS  Google Scholar 

  • 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

    Article  CAS  Google Scholar 

  • 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

    Article  CAS  Google Scholar 

  • 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

    Article  CAS  Google Scholar 

  • 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

    Article  CAS  Google Scholar 

  • 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

    Google Scholar 

  • 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

    Article  Google Scholar 

  • FAOSTAT. Crops processed 2009 data for olive oil. http://faostat.fao.org

  • Frankel EN (1998) Free radical oxidation. In: Lipid oxidation. The Oily Press, Dundee, pp 13–22

    Google Scholar 

  • 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

    Article  Google Scholar 

  • 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

    Article  Google Scholar 

  • Harwood JL, Yaqoob P (2002) Nutritional and health aspects of olive oil. Eur J Lipid Sci Technol 104:685–697

    Article  CAS  Google Scholar 

  • Hoogenkamp HW (1989) Low fat and low-cholesterol sausages. Fleischerie 40:3–4

    Google Scholar 

  • 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

  • International Olive Council (2012b) Designations and definitions of olive oils. http://www.internationaloliveoil.org/estaticos/view/83-designations-and-definitions-of-olive-oils

  • 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

    Article  Google Scholar 

  • 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

    Article  CAS  Google Scholar 

  • 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

    Google Scholar 

  • 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

    Article  Google Scholar 

  • 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

    Article  CAS  Google Scholar 

  • 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

    Article  CAS  Google Scholar 

  • 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

    Article  CAS  Google Scholar 

  • 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

    Article  Google Scholar 

  • 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

    Article  Google Scholar 

  • 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

    Article  CAS  Google Scholar 

  • 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

    Article  CAS  Google Scholar 

  • 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

    Article  CAS  Google Scholar 

  • 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

    CAS  Google Scholar 

  • 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

  • Morrisey PA, Sheehy PJA, Galvin K, Kerry JP, Buckley DJ (1998) Lipid oxidation in meat and meat products. Meat Sci 49:S73–S86

    Article  Google Scholar 

  • 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

    Article  CAS  Google Scholar 

  • 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

    Article  CAS  Google Scholar 

  • 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

    Article  CAS  Google Scholar 

  • 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

    Article  CAS  Google Scholar 

  • 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

    Article  CAS  Google Scholar 

  • 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

    Article  Google Scholar 

  • 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

    Google Scholar 

  • 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

    Article  CAS  Google Scholar 

  • 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

    Article  CAS  Google Scholar 

  • 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

    Article  Google Scholar 

  • 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

    Article  CAS  Google Scholar 

  • 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

    Article  CAS  Google Scholar 

  • 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

    Article  Google Scholar 

  • 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

    Article  CAS  Google Scholar 

  • 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

    Article  Google Scholar 

  • 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

    Article  CAS  Google Scholar 

  • 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

    Article  CAS  Google Scholar 

  • Visioli F, Galli C (1998) Olive oil Polyphenols and their potential effects on human health. J Agric Food Chem 46:4292–4296

    Article  CAS  Google Scholar 

  • 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

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Freeze Drying and Animal products Technology, Defence Food Research Laboratory, Siddarthanagar, Mysore, 570011, Karnataka, India

    K. Jalarama Reddy, K. Jayathilakan & M. C. Pandey

Authors
  1. K. Jalarama Reddy
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. K. Jayathilakan
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. M. C. Pandey
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to K. Jalarama Reddy.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Jalarama Reddy, K., Jayathilakan, K. & Pandey, M.C. Olive oil as functional component in meat and meat products: a review. J Food Sci Technol 52, 6870–6878 (2015). https://doi.org/10.1007/s13197-015-1852-x

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-015-1852-x

Keywords

Search

Navigation