Effets antimicrobiens d'un extrait méthanolique de Lavandula Stoechas récolté dans la région de Mostaganem (Achaacha) sur les aptitudes à la conservation de la viande ovine hachée issue des pâturages steppiques

Abstract

The study aims to monitor the ability of the aqueous extract of Lavandula Stoechas L to improve the preservation of minced sheep meat in the positive cold of 4C °. The active compounds were obtained by maceration of the plant material of the plant in methanol. The pure extract recovered after evaporation was then diluted with sterile distilled water to 0, 20, 40, 80.100%, respectively. The meat samples only concerned the leg part of the sheep stored at the butcher in Mostaganem in Algeria. Batches of 2 200g of minced meat were made, each batch was then treated with one of the concentrations of Lavandula Stoechas extract prepared. The microbiological analyzes were carried out periodically on the minced meat treated for 6 days, the microorganisms sought are: the total aerobic mesophilic flora, the psychrotrophic flora, Staphylococcus aureus, faecal coliforms, and Pseudomonas aeruginosa. The bioactive compounds in Lavandula Stoechas extract are shown to exert strong antimicrobial activity against the major germs that may contaminate sheepmeat during cold storage. The samples of minced sheep meat supplemented with extract of the plant prepared at 60.80 and 100% showed no contamination with the thermotolerant coliforms germ compared to the control control. In addition, the natural additive based on Lavandula Stoechas extract prepared at 80, and 100%, preserved the meat from any contamination with the psychotrophic flora germ during the entire 6-day cold storage period.