Abstract
In this study, a new heteropolysaccharide extracted from
Lobularia maritima
(L.) Desv. (
Lm
PS), a halophyte harvested in Tunisia, was evaluated as an antioxidant and antibacterial additive in the bio-preservation of raw minced meat. For antibacterial testing, Gram-positive bacteria such as
Staphylococcus aureus
ATCC and
Listeria monocytogenes
ATCC 19,117 and Gram-negative bacteria such as
Salmonella enterica
ATCC 43,972 and
Escherichia coli
ATCC 25,922 were used. The results indicate that this polymer had a significant antibacterial activity against foodborne pathogens. Additionally, the effects of
Lm
PS at 0.15, 0.3 and 0.6% on refrigerated raw ground beef were investigated from a microbiological, chemical, and sensory perspective. Microbiological analysis of the meat showed that treatment with
Lm
PS significantly (
p
< 0.05) improved its shelf life, while the biochemical analysis evidenced a significant (
p
< 0.05) decrease in lipid oxidation.
Lm
PS at 0.6% significantly reduced by 61% and 48% metmyoglobin accumulation at the end of the storage period when compared to BHT and control samples, respectively. The chemometric approach highlighted the relationships among the different meat quality parameters.
Lm
PS can be introduced in the food industry as a powerful natural additive and could be an alternative to synthetic antioxidant compounds.