The main objective of the current study was to investigate the effect of Moringa oleifera leaves and seeds aqueous extracts on the physicochemical properties, microbiological quality and biogenic amines content of semi-dry fermented sausage during ripening process and storage at 4ºC for 3 months. Semi-dry fermented sausages were formulated by using M. oleifera leaves and seeds aqueous extracts at a rate of 1.5% in comparison to control. Incorporation of M. oleifera leaves aqueous extracts during the formulation of fermented sausage resulted in a significant (P<0.05) decrease in pH, lipid oxidation and total volatile nitrogen content while significant (P<0.05) increase in the lactic acid bacteria when compared with those formulated with seeds and control groups. However, the yeast, mold and biogenic amines content of sausages formulated with M. oleifera seeds aqueous extract were significantly (P<0.05) lower than those formulated with leaves and the control. From this study, we can conclude that M. oleifera leaves aqueous extract exhibited potent antioxidant activity while that of seeds exhibited potent antimicrobial activity. Therefore, both M. oleifera extracts can be used as natural additives to improve the quality and safety of semi-dry fermented sausage.
Comparative Effects Between A Total Aqueous Extract and A Diet Enriched with Moringa oleifera Leaves in Wistar Rats with Anemia
