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Investigating the use of biosurfactants produced by lactobacillus to increase the shelf life of minced ostrich meat

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Abstract

Ostrich meat has a very high nutritional value, and improving the shelf life of raw ground meat is highest importance for the meat industry. The present study aims to improve the quality of minced ostrich meat using biosurfactants produced by Lactobacillus strains. For this purpose, biosurfactants were first derived from probiotic bacteria including Lactiplantibacillus plantarum, Lactobacillus pentosus, and Lactobacillus casei. Then, the antioxidant activity of biosurfactant was evaluated in vitro using 2,2-diphenyl-1-picrylhydrazyl (DPPH), hydroxyl free radicals, and antimicrobial activities studied using the diffusion method in agar wells against pathogenic bacteria (Escherichia coli and Staphylococcus aureus). Next, biosurfactants (with a concentration of 0.05 g/ml) were evaluated as biological preservatives to improve the microbiological (TVC, PTC, E. coli, S. aureus, and mold and yeast) and physicochemical (PV, TBA, TVB-N, pH, hardness and color index) quality of minced ostrich meat during 16 days of storage at 4 °C. The data analysis was performed using SPSS statistical software. The results showed that the scavenging activity of DPPH and hydroxyl of biosurfactants at a concentration of 0.05 g/ml was 81.99–78.51% and 71.56–69.56%, respectively, and all biosurfactants had high antimicrobial activities. The results related to the shelf life of ostrich showed that the use of biosurfactants resulted in better color stability and firmer texture of the samples during the storage period. It was also the cause of delaying the chemical and microbial spoilage of the samples during the storage period. The samples containing biosurfactants had chemical, microbial, and sensory limits until the end of the storage period. Based on the results, biosurfactants can reduce all the indicators mentioned as natural antioxidants and antimicrobials, thus increasing the she lf life of minced ostrich meat. In addition, they can provide the necessary background for the practical use of these compounds in all kinds of meats and their products.

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  1. Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran

    Behzad Akbarzade Najar, Peiman Ariaii, Mahro Esmaeili & Roya Bagheri

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Najar, B.A., Ariaii, P., Esmaeili, M. et al. Investigating the use of biosurfactants produced by lactobacillus to increase the shelf life of minced ostrich meat. Food Measure 18, 2110–2122 (2024). https://doi.org/10.1007/s11694-023-02290-z

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