Incorporation of probiotic strain in raw minced beef meat: Study of textural modification, lipid and protein oxidation and color parameters during refrigerated storage.

Authors:
Imen Trabelsi
Imen Trabelsi
University Hospital Hedi Chaker
Sirine Ben Slima
Sirine Ben Slima
Laboratory of Microorganisms and Biomolecules (LMB)
Naourez Ktari
Naourez Ktari
Université de Sfax
Mehdi Triki
Mehdi Triki
Ciudad Universitaria
Spain
Asehraou Abdeslam
Asehraou Abdeslam
Laboratory of Biochemistry and Biotechnology

Meat Sci 2019 Aug 4;154:29-36. Epub 2019 Apr 4.

Laboratory of Microorganisms and Biomolecules (LMB), Centre of Biotechnology of Sfax, Road of Sidi Mansour Km 6, P.O. Box 1177, Sfax 3018, Tunisia. Electronic address:

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 10 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.

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Source
http://dx.doi.org/10.1016/j.meatsci.2019.04.005DOI Listing
August 2019
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