Etude de l’effet des extraits d’Armoise blanche (Artemisia herba alba) de la région d’El Bayadh sur la qualité microbiologique de la viande hachée

Abstract

In order to valorize white mugwort (Artemisia herba alba) harvested in the region of El Bayadh, we conducted this study to evaluate the antimicrobial effect of the hydroethanolic extract of Artemisia as much as a natural preservative in order to to improve the microbiological quality of minced meat during its storage by refrigeration at 4°C. The extraction of phenolic compounds was carried out by the method of maceration from the aerial part of the plant. Our results show that the addition of the extracts to ground meat did not have a remarkable effect on its microbiological quality. In addition, organoleptic changes were detected from the 3rd day of storage, characterized in particular by the appearance of strong and bad odors linked to the phenomenon of oxidation of fatty acids in the meat, as well as a change in color passing from bright red to purple red.