Houamria, M., Ammam, A., Belmamoun, A., Aici, D., Aoul, F., Boumezrag, A. (2022). Study of the Preservation of Beef by The Aqueous Extract of Opuntia ficus indica (microbiological and sensory study). test, 14(2), 491-500. doi: 10.21608/eajbsc.2022.284556
Moufida Houamria; Abdelkader Ammam; Ahmed Réda Belmamoun; Djahida Aici; Faiza Tabet Aoul; Asia Boumezrag. "Study of the Preservation of Beef by The Aqueous Extract of Opuntia ficus indica (microbiological and sensory study)". test, 14, 2, 2022, 491-500. doi: 10.21608/eajbsc.2022.284556
Houamria, M., Ammam, A., Belmamoun, A., Aici, D., Aoul, F., Boumezrag, A. (2022). 'Study of the Preservation of Beef by The Aqueous Extract of Opuntia ficus indica (microbiological and sensory study)', test, 14(2), pp. 491-500. doi: 10.21608/eajbsc.2022.284556
Houamria, M., Ammam, A., Belmamoun, A., Aici, D., Aoul, F., Boumezrag, A. Study of the Preservation of Beef by The Aqueous Extract of Opuntia ficus indica (microbiological and sensory study). test, 2022; 14(2): 491-500. doi: 10.21608/eajbsc.2022.284556

Study of the Preservation of Beef by The Aqueous Extract of Opuntia ficus indica (microbiological and sensory study)

Egyptian Academic Journal of Biological Sciences. C, Physiology and Molecular Biology
Volume 14, Issue 2, December 2022, Pages 491-500    PDF (579.25 K)
Document Type: Original Article
DOI: 10.21608/eajbsc.2022.284556
Authors
Moufida Houamria1; Abdelkader Ammam1; Ahmed Réda Belmamoun2; Djahida Aici3; Faiza Tabet Aoul4; Asia Boumezrag5
1Laboratory of Pharmacognosy, Bio toxicology, and Biological Valorization of Plants, Moulay Tahar University, BP 20000, Saida, Algeria
2Laboratory of Process, materials and environmental engineering, Djillali Liabes University, BP 22000, Sidi-Bel-Abbes, Algeria.
3High School of Bechar ; Algeria.
4University of Mostaganem ; Algeria
5University of Tiaret; Algeria.
Abstract
The objective of this work is to demonstrate the importance of the aqueous extract of Opuntia ficus indica species in the preservation of beef and to maintain the microbiological quality of beef by slowing the rate of proliferation of microorganisms of intrinsic and extrinsic alteration (Staphylococcus aureus, Pseudomonas aeorogenosa, Bacilus substilis, Listeria monocytogenes, Eschirichia coli, Enteroccocus fecalis and Selmonela thyphi). For this, we applied the extract directly to the beef and then performed a series of sensory analyses. The aqueous extract of Opuntia ficus indica L. leaf showed better antibacterial activity with an inhibition zone ranging from 16–21 mm at a concentration of 100%.
              The study's findings indicate good bacterial and sensory quality. The majority of the tasters preferred the meat preserved with the aqueous extract. 
Keywords
Beef; aqueous extract; Opuntia ficus indica
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