L’effet de l’ajout des composés phénoliques extraites de la fraise et la betterave rouge sur le stress oxydatif de la viande ovine

Abstract

The aim of this study is to reveal the effect of the addition of natural antioxidants in the form of phenolic compounds extracted from strawberry and red beetroot on the lipid oxidation of fresh and frozen minced sheep meat. We prepared three different concentrations of phenolic compounds extracted from the strawberry (solution A, solution B, solution C), the same protocol was followed using the phenolic compounds extracted from the red beetroot, and we tried to see what concentration allowed to reduce the MDA content of the meat because it was considered as a freshness index of the meat and indeed we found that the concentration A of the strawberry gave the best result by reducing the MDA content of the meat control (1,81 mg eq MDA/kg) at (0,99 mg eq/MDA/kg) compared to the concentration A of the red beetroot which gave (1,17 mg eq MDA/kg).