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Copyright (c) 2022 Marwa Ghariani, Hajer Ben Saad, Asma Hamzaoui, Abderraouf Hilali, Ibtissem Ben Amara
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
The undersigned hereby assign all rights, included but not limited to copyright, for this manuscript to CMB Association upon its submission for consideration to publication on Cellular and Molecular Biology. The rights assigned include, but are not limited to, the sole and exclusive rights to license, sell, subsequently assign, derive, distribute, display and reproduce this manuscript, in whole or in part, in any format, electronic or otherwise, including those in existence at the time this agreement was signed. The authors hereby warrant that they have not granted or assigned, and shall not grant or assign, the aforementioned rights to any other person, firm, organization, or other entity. All rights are automatically restored to authors if this manuscript is not accepted for publication.Effect of the incorporation of polysaccharides from green alga Bryopsis plumosa on beef sausages quality
Corresponding Author(s) : Ibtissem Ben Amara
Cellular and Molecular Biology,
Vol. 68 No. 10: Issue 10
Abstract
Maintaining the quality and stability of functional meat products during storage is one of the major challenges of these products. The aim of this study was to evaluate the potential of polysaccharides extracted from green alga Bryopsis plumosa as a new natural additive in the formulation of beef sausages. In order to evaluate the impact of the incorporation of polysaccharides in beef sausages formulation, the physico-chemical, microbiological, and antioxidant properties were investigated during 12 days of storage at 4°C. Obtained data illustrated that the addition of this polymer in the formulation of beef sausages leads to a distinct antioxidant activity during 12 days of storage (4°C) with lower values in terms of lipid peroxidation compared to untreated samples. In addition, samples formulated with polysaccharides reduced the oxidation of Myoglobin, which consequently improved the color stability of meat during refrigerated storage. Furthermore, as compared to standard formulation, the addition of polysaccharides appears to have interesting antimicrobial potential that maintains sausage quality within a shelf life of 12 days. In conclusion, our results prove the efficiency of polysaccharides in providing more hygienic and safer meat products, which may suggest that PS could be used as a natural additive in functional foods.
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