Effect of natural antioxidant extracts on oxidative and microbiological stability of beef burger

Abstract EN

In recent years, the demand for natural antioxidants has been increased mainly because of the adverse effects of synthetic antioxidants, which have been confirmed for their toxicological and carcinogenic effects.

Thus, most of the recent investigations have been directed towards the identification of natural antioxidants from various plant sources, which will offer increased consumer acceptability, decreased potential health risks, and can often achieve the same degree of oxidation prevention as Synthetic antioxidants.

Therefore, the aim of this study was to evaluate the antioxidant and antimicrobial effect of three plants aqueous extract mix (clove, sage and kiwifruit peel) to be used as natural preservative in meat product (burger patties), So the aqueous extract mix was applied as natural preservative in beef burger patties at three concentrations (0.1%, 0.25% and 0.5%) and compared with negative control and positive control (BHT) and the TBARS, DNPH, pH value, WHC and microbial load was evaluated through a storage period of 30 days and at 4 °C, during storage the treatment with aqueous extract mix showed a results superior to that of the synthetic antioxidant with a lower TBARS value, carbonyl content and microbial load at 30 days of storage with mean values of (0.84, 0.73, 0.73, 0.67 and 0.55 Mg MDA\ Kg), (14.05, 13.46, 13.25, 11.21 and 9.92 Nmol carbonyl content/mg protein) and (5.2x106 , 2.9x105 , 3.1x105 , 2x105 and 2.8x104 Cfu/g) respectively for ( negative control, positive control (BHT), mix 0.1%, mix 0.25% and 0.5%).

These findings show that this plant extract mix at the level of 0.5% is very effective against lipid and protein oxidation, and a powerful antimicrobial in beef burger patties and is a promising natural antioxidant and antimicrobial replacing the synthetic preservatives in meat processing