Effects of Photochemical Extracted From Some Plants on Shelf Life and Quality of Beef Burger

Abstract

Amir A Ibrahim, Gamal F Mohamed, Mohamed T Fouad, Noha G Sulieman

This study investigated some aspects to enhance the quality of beef burger. Some plants extracts of green tea (GTE), roselle (RE), lemon grass (LGE) and olive leaf (OLE) were added individually during the preparation of beef burger. These extracts were tested against some pathogenic bacteria. Some chemical attributes and sensory evaluation of the product were investigated during storage of the product at 4 ºC for 18 days. These plants extracts showed high antioxidant activity for the tested sample due to their content of natural compounds such as phenolic compounds during cold storage. Phenolic content in green tea and olive leaf extracts were significantly higher than in roselle and lemon grass extracts. Sensory evaluation showed high scores for the tested samples. Bacteriological analysis revealed that the mean total bacterial count was ranged from 5.09 to 6.0 log10 (cfu/g). While mould and yeast mean count ranged from 1.87 to 3.46 log10 (cfu/g) and coliform bacterial count ranged from less than 102 cfu/g. Bacillus cereus, Staphylococcus aureus and Listeria monocytogenes were not detected in all treatments of beef burger. This study showed that the addition of natural antioxidant extracts for beef burger could improve quality and provide safe product during storage by reducing microbial growth and lipid oxidation.

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