Beef Burger Quality Characteristics and Shelf Life Improvement by Marjoram Addition

Abstract

Marjoram was applied to beef burger to improve its physical and chemical properties and to extend its shelf life. Marjoram was added to beef burger in two forms; ethanolic extract at 0.1, 0.2 and 0.3 g/100g and as dry powder at 0.2, 0.4 and 0.6 g/100g and was stored at freezer (-18℃) for three months. Chemical properties including moisture, protein, fat contents and pH values, physical properties (water holding capacity), cooking characteristics (shrinkage, cooking loss and cooking yield), shelf life limiting parameters (TBA, TVN and total plate count) and sensory evaluation test were all investigated. Moisture, protein and water holding capacity increased in both additives (marjoram extract and marjoram powder) added to the burger recipe and these parameters decreased at the end of storage period while fat increased with additives and after storage. All cooking parameters improved as shrinkage and cooking loss decreased with marjoram addition while cooking yield increased. TBA, TVN and total plate count at all added marjoram samples were lower than control at zero time and increased through time in all samples but marjoram added beef burger samples showed less increase rate comparing to that of control. Sensory evaluation test showed that marjoram ethanolic extract and powder did not alter sensory parameters make marjoram a potential application in beef burger.

Antimicrobial Activity of Dill Seeds and Celery Seeds on Beef Burger

“…These findings agree with those of Ragab et al [41], who concluded that the protective impact of marjoram against microbes that accelerate the breakdown of protein to volatile nitrogen during preservation could be attributed to the reduced TVN levels. In addition, Kowalczyk et al [42] discovered that the inclusion of chokeberry leaf extract, relative to the controls, increases the shelf-life storage time, according to instrumental.…”

Utilization of Rhizome (<i>Alpinia galangal</i> L.) in Improvement of Some Quality Attributes of Some Processed Meat

“…It is noticeable that the microbial load decreases with the increase in the addition, as the percentage of addition 3.5% recorded the noticeable increase decrease in the microbial count compared to the control; it could be mainly attributed to the antimicrobial and antioxidant properties of phenols and flavonoids. It worth to note that the microbial quality standards tested for beef burger were within the permissible limits of [47]. By comparing Table 6 and Table 7 of galangal powder and galangal extract, the table of galangal powder recorded a lower number of microbial growths during storage periods than galangal extract percentage of Even in the high percentage of adding galangal extract 15%.…”

Utilization of Algae Extracts as Natural Antibacterial and Antioxidants for Controlling Foodborne Bacteria in Meat Products

“…After homogenizing samples for a minute by a stomacher, we incubated them at 35 • C/24 h. Following this pre-enrichment, we added 1 mL of the mixture to 9 mL of peptone broth and incubated it at 35 • C/24 h. To count pathogenic bacteria, we surface-plated the samples with the proper dilutions and duplicated them on Tryptic Soy Blood Agar (TSBA) medium plates. We conducted three individual replicates of each experiment to ensure accuracy as reported by Ragab et al and Hamad et al [45,46].…”