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Effects of Ephedra alata extract on the quality of minced beef meat during refrigerated storage: A chemometric approach.

Author: Ben HlimaHajer, Chakchouk MtibaaAhlem, ElhadefKhaoula, EnnouriKarim, EnnouriMonia, FouratiMariam, MellouliLotfi, SmaouiSlim

Journal ArticleAn article published in an academic or professional journal that reports original research or scholarly analysis.

Overview

This study evaluated the biopreservative effect of Ephedra alata aqueous extract (EAE) on minced beef meat. EAE was found to delay lipid and protein oxidation, demonstrating its potential as a natural preservative in meat products.
Paper Details　
Original Abstract of the Article :
The biopreservative effect of Ephedra alata aqueous extract (EAE), used at 0.156, 0.312 and 0.624%, on minced beef meat was evaluated by microbiological, physicochemical and sensory analyses during storage at 4 °C for 14 days. The results showed that EAE significantly (P < .05) delayed the formation...See full text at original site
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難解な医学論文を、専門知識のない方にも理解しやすいように、噛み砕いて説明することを目指しています。

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引用元：
https://doi.org/10.1016/j.meatsci.2020.108246

データ提供：米国国立医学図書館（NLM）

Ephedra alata Extract for Preserving Minced Beef

Maintaining the quality of meat products during storage is a critical challenge. This research investigates the potential of Ephedra alata aqueous extract (EAE) as a natural preservative for extending the shelf life of minced beef meat. The researchers evaluated the effects of EAE on the microbiological, physicochemical, and sensory properties of minced beef stored at 4°C for 14 days.

Natural Preservatives for Food Quality

The study demonstrates that EAE can effectively preserve minced beef meat by delaying lipid and protein oxidation, extending its shelf life and maintaining its quality. These findings highlight the potential of natural preservatives like EAE as a viable alternative to synthetic additives in the food industry.

Food Preservation: A Balance of Flavor and Safety

Just as a camel relies on its ability to store water and nutrients for long journeys, food preservation methods are essential for maintaining the quality and safety of our food. This study explores the use of natural preservatives like EAE, offering a sustainable and potentially healthier approach to food preservation.

Dr. Camel's Conclusion

This study examines the potential of Ephedra alata aqueous extract (EAE) as a natural preservative for extending the shelf life of minced beef meat. The research highlights the efficacy of EAE in delaying lipid and protein oxidation, suggesting its potential as a viable alternative to synthetic preservatives in the food industry.

Date :
  1. Date Completed 2021-04-22
  2. Date Revised 2021-04-22
Further Info :

Pubmed ID

32731034

DOI: Digital Object Identifier

10.1016/j.meatsci.2020.108246

Related Literature

Article Analysis
・Effective treatment of ephedra
SNS
PICO Info
in preparation
Languages

English

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