title: Bio-preservative effect of the essential oil of the endemic Mentha piperita used alone and in combination with BacTN635 in stored minced beef meat.
abstract: The major compounds in Mentha piperita essential oil (EOMP) were menthol (33.59%) and iso-menthone (33%). The biopreservative effect of EOMP used alone at 0.25 or 0.5% and in combination with the semi-purified bacteriocin BacTN635 at 500 or 1000AU/g, on minced beef meat was evaluated by microbiological, physicochemical and sensory analyses during storage at 4°C for 21days. EOMP used alone limited the microbial deterioration of minced meat (P<0.05). Furthermore, the combination between EOMP and BacTN635 led to a decrease in TBARS values and slowed down the accumulation of MetMb. This combination was more efficient (P<0.05) against microflora proliferation and enhanced the sensory acceptability extending thus the shelf life of meat beef by approximately 7days. On the basis of these results, physicochemical and sensorial parameters could be used for constructing regression models to predict overall acceptability. Overall, the strongest preservative effect was achieved by using the combination of EOMP at 0.5% with BacTN535 at 1000AU/g.
authors.affiliation: Laboratory of Microorganisms and Biomolecules of the Center of Biotechnology of Sfax-Tunisia, Road of Sidimansour, Km 6, B.P. 1117, 3018 Sfax, Tunisia.
authors.forename: Slim
authors.initials: S
authors.lastname: Smaoui
authors.affiliation: Laboratory of Microorganisms and Biomolecules of the Center of Biotechnology of Sfax-Tunisia, Road of Sidimansour, Km 6, B.P. 1117, 3018 Sfax, Tunisia.
authors.forename: Anis Ben
authors.initials: AB
authors.lastname: Hsouna
authors.affiliation: Laboratory of Microorganisms and Biomolecules of the Center of Biotechnology of Sfax-Tunisia, Road of Sidimansour, Km 6, B.P. 1117, 3018 Sfax, Tunisia.
authors.forename: Aida
authors.initials: A
authors.lastname: Lahmar
authors.affiliation: Laboratory of Microorganisms and Biomolecules of the Center of Biotechnology of Sfax-Tunisia, Road of Sidimansour, Km 6, B.P. 1117, 3018 Sfax, Tunisia.
authors.forename: Karim
authors.initials: K
authors.lastname: Ennouri
authors.affiliation: Laboratory of Microorganisms and Biomolecules of the Center of Biotechnology of Sfax-Tunisia, Road of Sidimansour, Km 6, B.P. 1117, 3018 Sfax, Tunisia.
authors.forename: Ahlem
authors.initials: A
authors.lastname: Mtibaa-Chakchouk
authors.affiliation: Laboratory of Microorganisms and Biomolecules of the Center of Biotechnology of Sfax-Tunisia, Road of Sidimansour, Km 6, B.P. 1117, 3018 Sfax, Tunisia.
authors.forename: Imen
authors.initials: I
authors.lastname: Sellem
authors.affiliation: Laboratory of Microorganisms and Biomolecules of the Center of Biotechnology of Sfax-Tunisia, Road of Sidimansour, Km 6, B.P. 1117, 3018 Sfax, Tunisia.
authors.forename: Soumaya
authors.initials: S
authors.lastname: Najah
authors.affiliation: Higher Institute of Biotechnology of Sfax, Tunisia.
authors.forename: Mohamed
authors.initials: M
authors.lastname: Bouaziz
authors.affiliation: Laboratory of Microorganisms and Biomolecules of the Center of Biotechnology of Sfax-Tunisia, Road of Sidimansour, Km 6, B.P. 1117, 3018 Sfax, Tunisia. Electronic address: lotfi.mallouli@cbs.rnrt.tn.
authors.forename: Lotfi
authors.initials: L
authors.lastname: Mellouli
mesh_terms: D000328:Adult; D001430:Bacteriocins; D005260:Female; D005519:Food Preservation; D005520:Food Preservatives / Q000737:chemistry*; D061353:Food Storage; D006801:Humans; D008297:Male; D036142:Mentha piperita / Q000737:chemistry*; D008875:Middle Aged; D009822:Oils, Volatile / Q000737:chemistry*; D010938:Plant Oils / Q000737:chemistry*; D000069466:Red Meat / Q000032:analysis*; D012677:Sensation; D013649:Taste; D055815:Young Adult
chemical_list: D001430:Bacteriocins; D005520:Food Preservatives; D009822:Oils, Volatile; D010938:Plant Oils; C000592598:bacteriocin TN635, Lactobacillus plantarum
keywords: BacTN635; Bio-preservation; Butylated hydroxytoluene (PubChem CID: 31404); Dimethylsulfoxide (PubChem CID: 679); Essential oil; Ethanol (PubChem CID:702); Hexane (PubChem CID: 8058); Malondialdehyde (PubChem CID: 2736965); Mentha piperita; Minced beef meat; Shelf-life extension; Sodium sulphate (PubChem CID: 24243); Thiazolyl Blue Tetrazolium Bromide (PubChem CID: 64965); Thiobarbituric acid (PubChem CID: 2723628); Trichloroacetic acid (PubChem CID: 6421)