mation of the Stability and Preservation of Fresh Minced Beef Meat Enriched with Linum Usitatissimun Oil During Refrigerated Storage

Zohra, Labbaci Fatima; Zohra, El Kadi Fatima; Refka, Ouramdane; Mohammed, Hadjari; Malika, Bentekhici; Kouider, Sennous

doi:10.21608/eajbsc.2022.281084

mation of the Stability and Preservation of Fresh Minced Beef Meat Enriched with Linum Usitatissimun Oil During Refrigerated Storage

Document Type : Original Article

Authors

¹ Department of Biology, Faculty of Nature and Life Sciences, University of Mustapha Stambouli, Mascara, 29000, Algeria.

² Laboratory of Molecular Microbiology Health and Proteomics, Biology Department, Faculty of Natural Sciences and Life, Djillali Liabés University of Sidi-Bel-Abbés,22000, Algeria.

³ Geo-Environment and Space Development Laboratory, Research Unit on Microbial Biotechnology and Environment, Department of Biology, Faculty of Natural Sciences and Life, Mustapha Stambouli University, Mascara 29000, Algeria

⁴ Spatial Ecodevelopment Laboratory, Department of Environmental Sciences, Faculty of Natural Sciences and Life, Djillali Liabés University of Sidi-Bel-Abbés,22000, Algeria.

10.21608/eajbsc.2022.281084

Abstract

The current study's main goal is to assess the antioxidant activity, secondary metabolites, and physicochemical quality indices of linseed (Linum usitatissimum L.) oily extract (Luo), along with the effect of linseed oil addition on the preservation of beef mince during refrigerated storage at 6°C. The oil was extracted by the Soxhlet method from Linum usitatissimum seeds with a yield of 53.96%, and its physicochemical and biological quality were assessed. The results showed that the oil met international standards, with values of refractive index (1.4764), acid index (0.40± 0.06 mg KOH/g), saponification index (177± 0.66 mg KOH/g), ester index (176.6 ± 0.66 mg KOH/g), and peroxide index (1.5 ± 0.66 meq d’O2/kg). Secondary metabolite analysis revealed that the concentrations of phenolic compounds, flavonoids, flavonols, and condensed tannins were (0.50±0.04mg GAE/ml oil), (0.39±0.02mg QE/ml oil), (0.038±0.003mg QE/ml oil), and (0.036±0.002 mg CE/ml oil), respectively. However, IC50 value was 0.54±0.06 mg/ml, demonstrated a remarkable ability to scavenge the 2,2-diphenyl-1-picrylhydrazyl radical (DPPH-). Likewise, pH of the ground meat enriched with flaxseed oil was extremely high compared to the control meat. Ultimately, Linum usitatissimum oil was abundant in bioactive and antioxidant molecules. This suggests that flaxseed oil could be used to promote the food industry as a preservative.

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