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Incorporation of probiotic strain in raw minced beef meat: Study of textural modification, lipid and protein oxidation and color parameters during refrigerated storage
- Trabelsi, Imen, Ben Slima, Sirine, Ktari, Naourez, Triki, Mehdi, Abdehedi, Rania, Abaza, Wafa, Moussa, Hafedh, Abdeslam, Asehraou, Ben Salah, Riadh
- Meat science 2019 v.154 pp. 29-36
- Lactobacillus plantarum, Listeria monocytogenes, Salmonella, adhesion, chewiness, cohesion, cold storage, color, hardness, lipid peroxidation, lipids, minced beef, oxidation, oxidative stability, probiotics, refrigeration, shelf life, spoilage microorganisms, texture
- The aim of this work was to evaluate the effect of different concentrations of probiotic strain Lactobacillus plantarum TN8 on the quality and safety of raw minced beef after 10 days of refrigerated storage. The obtained results showed that the incorporation of the probiotic strain can inhibit the proliferation of spoilage microorganisms, such Listeria monocytogenes and Salmonella spp., delay the lipid oxidation, improve texture parameters, and extend the shelf life of these products during storage. We also examined the correlations between protein and lipid oxidation, texture profile and color parameters of raw minced beef meat inoculated with L. plantarum TN8. The incorporation of strain at 108 CFU/g resulted in better quality inclusive color, lipid oxidative stability, and texture parameters notably cohesiveness, adhesiveness, hardness and chewiness. Overall, the findings demonstrated that TN8 can be used as a biopreservative agent for extending the safety and quality of refrigerated raw minced beef meat.