Effects of Ephedra alata extract on the quality of minced beef meat during refrigerated storage: A chemometric approach

Khaoula Elhadef; Slim Smaoui; Hajer Ben Hlima; Karim Ennouri; Mariam Fourati; Ahlem Chakchouk Mtibaa; Monia Ennouri; Lotfi Mellouli

doi:10.1016/j.meatsci.2020.108246

Effects of Ephedra alata extract on the quality of minced beef meat during refrigerated storage: A chemometric approach

Meat Sci. 2020 Dec:170:108246. doi: 10.1016/j.meatsci.2020.108246. Epub 2020 Jul 23.

Authors

Khaoula Elhadef¹, Slim Smaoui², Hajer Ben Hlima³, Karim Ennouri¹, Mariam Fourati¹, Ahlem Chakchouk Mtibaa¹, Monia Ennouri⁴, Lotfi Mellouli¹

Affiliations

¹ Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018, University of Sfax, Tunisia.
² Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018, University of Sfax, Tunisia. Electronic address: slim.smaoui@cbs.rnrt.tn.
³ Algae Biotechnology Unit, Biological Engineering Department, National School of Engineers of Sfax, 3038, University of Sfax, Tunisia.
⁴ Olive Tree Institute, 1087, University of Sfax, Tunisia; Valuation, Security and Food Analysis Laboratory, National School of Engineers of Sfax 3038, University of Sfax, Tunisia.

PMID: 32731034
DOI: 10.1016/j.meatsci.2020.108246

Abstract

The biopreservative effect of Ephedra alata aqueous extract (EAE), used at 0.156, 0.312 and 0.624%, on minced beef meat was evaluated by microbiological, physicochemical and sensory analyses during storage at 4 °C for 14 days. The results showed that EAE significantly (P < .05) delayed the formation of thiobarbituric acid-reactive substances and carbonyls and reduced the sulfhydryl loss in a dose-dependent manner, indicating that EAE had a protective effect against lipids and protein oxidation. Concomitantly, an increase of redness and loss of lightness and yellowness was observed. Furthermore, two multivariate exploratory techniques, namely Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA) were applied to all obtained data describing the main characteristics attributed to refrigerated meat samples. During storage time, the used chemometric approaches were useful in discriminating meat samples, and therefore offers an approach to underlay connections between meat quality features. The obtained findings demonstrated the strong potential of EAE as a natural preservative in meat and meat products.

Keywords: Bioactivities; Ephedra alata extract; Minced beef meat; Multivariate analysis; Phenolic contents; Shelf-life extension.

MeSH terms

Animals
Cattle
Colony Count, Microbial
Color
Ephedra / chemistry*
Food Preservation / methods*
Meat Products / analysis*
Meat Products / microbiology
Oxidation-Reduction / drug effects
Plant Extracts / pharmacology*
Thiobarbituric Acid Reactive Substances / analysis

Substances

Plant Extracts
Thiobarbituric Acid Reactive Substances