| Autor: |
Akacha BB; Laboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, University of Sfax, Sfax 3018, Tunisia., Najar B; Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 54126 Pisa, Italy., Venturi F; Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 54126 Pisa, Italy., Quartacci MF; Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 54126 Pisa, Italy., Saad RB; Laboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, University of Sfax, Sfax 3018, Tunisia., Brini F; Laboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, University of Sfax, Sfax 3018, Tunisia., Mnif W; Department of Chemistry, College of Sciences and Arts in Balgarn, University of Bisha, P.O. Box 199, Bisha 61922, Saudi Arabia., Kačániová M; Institute of Horticulture, Faculty of Horticulture, Slovak University of Agriculture, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia.; Department of Bioenergy, Food Technology and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, 4 Zelwerowicza St, 35601 Rzeszow, Poland., Ben Hsouna A; Laboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, University of Sfax, Sfax 3018, Tunisia.; Department of Environmental Sciences and Nutrition, Higher Institute of Applied Sciences and Technology of Mahdia, University of Monastir-Tunisia, Monastir 5000, Tunisia. |
| Abstrakt: |
In this study, a new heteropolysaccharide extracted from Lobularia maritima (L.) Desv. (LmPS), a halophyte harvested in Tunisia, was evaluated as an antioxidant and antibacterial additive in the bio-preservation of raw minced meat. For antibacterial testing, Gram-positive bacteria such as Staphylococcus aureus ATCC and Listeria monocytogenes ATCC 19,117 and Gram-negative bacteria such as Salmonella enterica ATCC 43,972 and Escherichia coli ATCC 25,922 were used. The results indicate that this polymer had a significant antibacterial activity against foodborne pathogens. Additionally, the effects of LmPS at 0.15, 0.3 and 0.6% on refrigerated raw ground beef were investigated from a microbiological, chemical, and sensory perspective. Microbiological analysis of the meat showed that treatment with LmPS significantly (p < 0.05) improved its shelf life, while the biochemical analysis evidenced a significant (p < 0.05) decrease in lipid oxidation. LmPS at 0.6% significantly reduced by 61% and 48% metmyoglobin accumulation at the end of the storage period when compared to BHT and control samples, respectively. The chemometric approach highlighted the relationships among the different meat quality parameters. LmPS can be introduced in the food industry as a powerful natural additive and could be an alternative to synthetic antioxidant compounds. |
