Contribution à l’étude de l’effet antibactérien de l’extrait hydrométhanolique de Rosmarinus officinalis L (Romarin) sur la qualité microbiologique de la viande ovine issues des pâturages steppiques au cours de la conservation à 40C

الموضوعات

زراعة

الملخص

The aim of the study is to monitor the effect of adding the hydromethanic extract of Rosmarinusofficinalis (Rosemary) as a natural additive, on the variations in the quality of the Ouled Djellal leg oflamb mutton obtained from steppe pasture during positive cold storage of 40C. The meat samples in 3repetitions of 200 grams of leg of hen were processed at 0, 20, 40, 60, 80 and 100% of plant extractrespectively. A count of germs (total aerobic mesophilic flora, Staphylococcus aureus, psychrotrophicflora and Pseudomonas aeroginosa and faecal coliforms) was carried out periodically at (1, 3, 5, and 7th day) successively on the coldpreserved meat samples. . The experimental results were subjected to asingle-factor analysis of variance and a comparison of means. During the whole storage period,compared to the control (control without additive), the meat treated with the pure hydromethanicextract of Rosemary rich in phenolic compounds experienced significant declines (p˂0.01) in numberof the main germs tested; 93% for total aerobic mesophilic flora, 98% for faecal coliforms, 99.01% forStaphylococcus aureus, 94% for psychrotrophic germs and 92% for Pseudomonas aeroginosa. Thepure extract as a natural additive maintained intact the quality of the meat microbiologically during 7days of cold storage.

روابط وملفات

التعريف والنوع

رقم الوثيقة

ed613640-b7d7-4143-89d3-f29095122d9c

رقم العقد

0

نوع الوسائط

Crawler

نوع المحتوى

الرسائل العلمية

صيغة المصدر

ماستر (LMD)

نوع الملف

pdf text

أسماء الملفات

2055554_1.pdf

بيانات النشر

ألقاب المؤلفين

[{"name_ar":"D. Ait Saada","title_ar":"اشراف","title_en":"Supervision"},{"name_ar":"Nouara Boukbir","title_ar":"اعداد","title_en":"Preparation"}]

اللغة

French

المصدر والدورية

اسم المصدر

Contribution à l’étude de l’effet antibactérien de l’extrait hydrométhanolique de Rosmarinus officinalis L (Romarin) sur la qualité microbiologique de la viande ovine issues des pâturages steppiques au cours de la conservation à 40C

المحتوى والصفحات

عدد الصفحات

0

إشراف وإعداد

الإشراف

D. Ait Saada

الإعداد

Nouara Boukbir

الاقتباسات الببليوغرافية