The effectiveness of using Lemon and Orange essential oils as natural antimicrobials and antioxidants in beef burger

Joint Authors

Sayyid, Shayma Mustafa Sabir
Yusuf, Hanan Muhammad Kamil
Muhammad, Rida Abd al-Nabi
Abd al-Tawwab, Samah Ahmad

Source

المجلة المصرية للدراسات المتخصصة : دورية فصلية علمي محكمة

Publisher

Ain Shams University Faculty of Special Education

Publication Date

2021-12-31

Country of Publication

Egypt

No. of Pages

18

Main Subjects

Zoology

Topics

• Microbial pesticides
• Essential oils
• Antioxidants
• Hamburgers

English Abstract

Healthier food products have become a key target for the food industry.

Consumer’s demands for healthier meat and meat products are rapidly increasing world-wide.

In this study, we assessed chemical composition and antimicrobial activities of Sweet Orange (Citrus sinensis) and Lemon (Citrus limon) essential oils (OE and LE) with its preservative effect against pathogenic bacteria by the determination of agar well diffusion method and the minimum inhibitory concentrations (MICs).

In order to improve the functional value of meat product, application of orange or lemon essential oil (OE or LE) as promising cheap natural antimicrobial and antioxidant in beef burger was carried out.

Chemical composition, quality properties and microbial analysis of the suggested beef burger as affected by adding OE or LE during freezing storage at -18 °C for 90 days were studied.

The addition of 0.5, 1 and 1.5 % of OE and LE to the beef burger caused a reduction in thiobarbituric acid reactive substances, peroxide value, total volatile basic nitrogen and microbial count.

Sensory evaluation of beef burger treated with OE and LE showed that they were organoleptically acceptable in terms of color, taste, odour and tenderness, that in concentrations 0.5 and 1 %, while the high concentration 1.5% was less acceptable, but it was not rejected at all.

Data Type

Conference Papers

Record ID

BIM-1301169

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