STUDIES ON ANTIMICROBIAL AND ANTIOXIDANT EFFICIENCY OF GLASSWORT (Salicornia fruticosa) HERB JUICE AND METHANOLIC EXTRACT IN MINCED BEEF

Abstract

In this study, the antioxidant and antibacterial effect of glasswort (Salicornia fruticosa) air part juice and methanolic extracts were investigated in refrigerated minced beef. It is noticed that, glasswort (Salicornia fruticosa) air part juice and methanolic extract used had considerable effectiveness in decreasing aerobic plate count (APC), yeast and moulds count, as well as chemical indices as pH and thiobarbituric acid (TBA). Results indicated that the bacterial counts, yeast and moulds count,  pH and TBA values decrease as the concentration of the glasswort (Salicornia fruticosa) air part juice and methanolic extracts increases since the concentration (1.5% methanolic extract) gives the best effectiveness. The antioxidant and antibacterial activities of the added compounds followed the order 1.5% methanolic extract > 1.5% juice> 1% methanolic extract > 1% juice > 0.5% methanolic extract > 0.5% juice. The treated minced beef samples extend the shelf life of the treated samples more than the control samples by 9 days. In conclusion, glasswort (Salicornia fruticosa) air part juice and methanolic extract can play an important role as antioxidant and antibacterial agents in refrigerated minced beef, but glasswort methanolic extract is the best one.