Aptitudes de l’extrait aqueux de Artemisia absinthium L à la conservation de la viande bovine à 4°C

Abstract

Wormwood (Artemisia absinthium L.), from the Asteraceae family, is an aromatic herbaceous perennial very responsive in the Mediterranean region. It is used in traditional medicine for therapeutic purposes. Our work consists in following the antimicrobial effect of the aqueous extract of the leaves of Artemisia absinthium L. cultivated in the region of "mostaganem" vis-à-vis the pathogenic germs of contamination (total mesophilic aerobic flora, faecal coliforms, Pseudomonas aerogenosa ) sheepmeat during cold storage at 4 ° C for 5 days. The extraction of the bioactive compounds was carried out using an aqueous solvent (methanol). The extract obtained after evaporation in vacuo was diluted to 40, 70 and 100% respectively. Samples of 100 g of meat each were taken aseptically from animal carcasses after 18 hours of soaking. Batches of meat were then made up and stored individually in trays. Each batch was treated on the first day with one of the extract concentrations prepared as before at a rate of 4ml. The measurements and controls were carried out in the samples of experimental meat in triple tests and concerned the enumeration of the germs (total mesophilic aerobic flora, faecal coliforms, and aerogenic Pseudomonas). The extract incorporated in its pure state remarkably reduced the level of contamination of the meat to the germs studied and preserved its intact state until the end of the experimental period of 5 days. According to the results obtained in this work, it appears that the aqueous extract of Artemisia absinthium L. is really endowed with a powerful antimicrobial power vis-à-vis some germs responsible for food poisoning capable consequently significantly extend the shelf life of meats at 4 ° C; and that it can effectively replace preservatives such as the unhealthy nitrates and nitrites often used in deli meats and processed meats.