The effect of olive leaf extract using on quality changes in papper paste

In this study, commercial olive leaf extract was used as an alternative to chemical preservative additives (Example: sodium benzoate) in papper paste. The type of loser used in the study is classified as Type-I / 5 months and Type-II / 15 days. Type-I industrial grade salmon was added at 1.5 g / kg sodium benzoate and 4-10 and 20 g / kg OLE), Type-II canned salted (2-4 and 6 g / kg OLE).The effects of microbiological (TMAB, yeast and mold, Lactic Acid Bacteria, Coliform and S.Aureus search), physical and chemical (pH, Titration Acidity, Salt determination, Dry matter, Phenolic compound and Color) on pepper slices of olive leaf extract were investigated.The pH in Type-I (3,08-4,21), Titration Acidity (1,05-1,53), Dry matter (26-31brix) The pH of the Type-II (4.33-4.58) and the titration acidity (1.04-1.38) varied.While there is no microbiological development in Type-I during storage; The number of TMABs in control, 2 - 4 and 6 g / kg olive leaf extract in paste, respectively, were analyzed as a result of three-day periodic analyzes performed in Type-II. (7.22-3.07-0.00 and 4.95 log kob / g). LAB number; (6.8-3.13-0.00 and 4.95 log kob / g) The number of yeast and mold (7.11-2.93-2.88 and 5.08 log kob / g) were determined.As a result, it is seen that there is less bacterial growth in paste containing olive leaf extract.Coliforms and S. aureus were not encountered in the papper paste. The papper paste containing 2 g / kg OLE appears to give better results. These results are evidence that the phenolic compounds in the olive leaf have inhibitory and retarding effects on the development of microorganisms (antifungal and antimicrobial). Key Words: Papper Paste, Extract, Phenolic Compounds, Olive Leaf Extract, Antimicrobial.