Low dose essential oil from aromatic plant leaves in Sfax Mentha piperita, Tunisia, is a natural additive used to maintain and improve the microbial, physical, chemical and sensory quality of beef during storage at 4 ° C.
The invention relates to a medicinal aromatic plant mint (Peppermint) from TunisiaLow dose (%)In order to maintain and improve the microbiological, sensory and structural quality of minced beef during storage at 4 ° C, the present invention will specify the essential oil of Mentha haplocalyx leaves in Tunisia. Peppermint is famous for its smell, taste and phytotherapy. There are many varieties of peppermint. The most interesting one is peppermint.PeppermintMint and green mint Mentha haplocalyx is part of a family of layered plants with lace and pointed leaves. It is attracting more and more potential uses of industry and researchers in the field of treatment (anesthesia, antibacterial, antiviral, urethritis and intestinal inflammation, etc.). And cosmetics (astringente, freshness, etc.). PeppermintIt is an active plant, measuring 10 to 60 cm high. Its stems are fluffy and violent, and its oval leaves and lace are stained with dark blue or red green. Her flowers are rose colored, slightly raped and tied to the top of the plant. Mint needs a sunny place to growDrainage soilFertile, fresh, rich in lime and clay. It also requires a pH between 6 and 7. In Tunisia, the plant is found almost everywhere, especially in the northwest. The cultivation of this medicinal aromatic plant has grown significantly in Tunisia and around the world over the past decade, due to the therapeutic and cosmetic benefits of Mentha piperita leaves. In this workWe recommend the use of hefmpts in the field of agricultural food, and more specifically, the use of hefmpts in preserved beef during storage at 4 ° C. through qualitative and quantitative analysis, we identified 26 different compounds from hefmpts. The main component of this essential oil is mentholMenthone (%) and monoterpene (%) We have shown that the concentration of l'hefmpts is 0.25%In the case of chopped beef, on the one hand, it can delay the spread of mutant microorganisms including pathogenic bacteria, on the other hand, it can
