Abstract - Extending shelf life of fresh minced camel meat at ambient temperature by Lactobacillus delbrueckii subsp. delbrueckii

Process Biotechnology

Electronic Journal of Biotechnology ISSN: 0717-3458	Vol. 7 No. 3, Issue of December 15, 2004
© 2004 by Pontificia Universidad Católica de Valparaíso -- Chile	Received May 3, 2004 / Accepted August 30, 2004

Extending shelf life of fresh minced camel meat at ambient temperature by Lactobacillus dlbrueckii subsp. delbrueckii

Ichraq Kalalou
Department of Biology
College of Sciences
Ibn Toufail University, BP 133 Kénitra, Morocco
E-mail: ichraq_kalalou@yahoo.fr

Mohamed Faid*
Department of Food Engineering and Technology
Hassan II Institute of Agronomy and Veterinary Medicine
PO Box 6202 Rabat-Institute, Morocco
Tel: 212-71 04 71 71
Fax: 212- 37 77 81 35
E-mail: m.faid@iav.ac.ma

Ahmed Touhami Ahami
Department of Biology
College of Sciences
Ibn Toufail University, BP 133 Kénitra, Morocco
E-mail: ahami40@hotmail.com

*Corresponding author

Keywords: biopreservative strains, meat, quality, spoilage, stabilization.

Studies were conducted to stabilize minced meat by fermentation using mixed lactic acid bacteria cultures isolated from natural fermented foodstuffs and selected for their antimicrobial activity against some hazardous microorganisms. Fresh meat of camel purchased from the slaughterhouse of Rabat (Morocco) was minced separately with a meat mincer and supplied with 5% glucose, then inoculated with lactic acid bacteria. Microbiological analyses were carried out to determine standard plate count (SPC), staphylococci, coliforms, enterococci, and lactic acid bacteria. All analyses were determined after 1, 2, 3, 4 and 7 days during the storage. Results showed that a low pH of 4.0-4.2 can be achieved (within 3 days at 22ºC), with a drastic reduction in SPC, coliforms, enterococci and staphylococci. Results suggested that the use of lactic acid bacteria would help in preserving fresh camel meat for extended periods at 22ºC.