Study of the Preservation of Beef by The Aqueous Extract of Opuntia ficus indica (microbiological and sensory study)

Houamria, Moufida; Ammam, Abdelkader; Belmamoun, Ahmed Réda; Aici, Djahida; Aoul, Faiza Tabet; Boumezrag, Asia

doi:10.21608/eajbsc.2022.284556

Study of the Preservation of Beef by The Aqueous Extract of Opuntia ficus indica (microbiological and sensory study)

Document Type : Original Article

Authors

¹ Laboratory of Pharmacognosy, Bio toxicology, and Biological Valorization of Plants, Moulay Tahar University, BP 20000, Saida, Algeria

² Laboratory of Process, materials and environmental engineering, Djillali Liabes University, BP 22000, Sidi-Bel-Abbes, Algeria.

³ High School of Bechar ; Algeria.

⁴ University of Mostaganem ; Algeria

⁵ University of Tiaret; Algeria.

10.21608/eajbsc.2022.284556

Abstract

The objective of this work is to demonstrate the importance of the aqueous extract of Opuntia ficus indica species in the preservation of beef and to maintain the microbiological quality of beef by slowing the rate of proliferation of microorganisms of intrinsic and extrinsic alteration (Staphylococcus aureus, Pseudomonas aeorogenosa, Bacilus substilis, Listeria monocytogenes, Eschirichia coli, Enteroccocus fecalis and Selmonela thyphi). For this, we applied the extract directly to the beef and then performed a series of sensory analyses. The aqueous extract of Opuntia ficus indica L. leaf showed better antibacterial activity with an inhibition zone ranging from 16–21 mm at a concentration of 100%.
The study's findings indicate good bacterial and sensory quality. The majority of the tasters preferred the meat preserved with the aqueous extract.

Keywords