Changes in quality parameters of ripened sausages added with olive leaf extract during refrigerated storage under modified atmosphere

This study evaluated the influence of Olive Leaf Extract (OLE) on the quality parameters of sliced ripened sausages during 80 days of refrigerated storage in Modified Atmosphere Packaging (MAP). Shelf-life extension poses significant challenges to the meat industry. Lipid oxidation, microbial growth and color changes can induce undesirable alterations in sensory and nutritional traits during the storage of ripened sausages. OLE was used alone (F1, OLE = 1000 mg/kg) or in combination with nitrate and nitrite (F2, OLE = 500 mg/kg; NO 2 -NO 3 = 35-35 mg/kg) compared to a control containing nitrate and nitrite alone (CTR). Microbiological analysis showed no microbial growth in any of the tested samples. Furthermore, the addition of OLE resulted in a lower b ∗ value and delayed lipid oxidation compared with CTR ( p < 0.05). Notably, CTR reached the rancidity threshold (1 mg malondialdehyde/kg) between 60 and 80 days, while F1 and F2 remained below this limit throughout the storage period. The findings indicate the positive influence of OLE in keeping the quality of ripened sausages during storage, contributing significantly to microbial stability, color preservation, and the reduction of lipid oxidation. • OLE effectively prolongs the shelf-life of ripened sausages with reduced nitrate and nitrite. • OLE determines lower b ∗ value and exhibits a positive impact on retarding lipid oxidation. • OLE improves sensory attributes offering a sustainable solution to enhance consumer acceptance. • Kinetic models indicate that OLE-added sausages have a longer shelf-life than the control.