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Effects of chitosan incorporated with basil seed gum and nettle (Urtica dioica L.) essential oil on the quality of beef burger during refrigerated storage

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Abstract

In this study, the effects of different concentrations of chitosan (C)/basil seed gum (B) and nettle essential oil (N) on the quality and shelf life of beef burger were examined during storage at refrigerator (4 ± 1 °C). At first, the chemical compounds of N were measured using the gas chromatography. Then, different concentrations of C (1, 1.5 and 2% w/w), B (0.5, 1 and 1.5% w/w) and N (0.5, 1 and 1.5% w/w) were added in the form of combination to the beef burger. 14 produced treatments (control + 13 treatments) were analyzed by microbial parameters (total viable count, psychrotrophic counts) and chemical parameters (peroxide value, the thiobarbituric acid, the total volatile basic nitrogen and free fatty acid) evaluation at 3-day intervals within 12 days. According to the results, the major constituents of essential oil were phytol (27.34%), α-limonene (19.73%), γ-terpinene (17.21%), and p-cymene (16.41%). The use of C + B + N led to decrease in oxidation and microbial spoilage. The minimum microbial and chemical quality loss during the storage period was observed in treatments (T13: C 2%+ N 1.5% + B 1%), (T8: C 1.5% + N 1.5% + B 1.5%) and (T11: C1% + N 1.5% + B 1%) respectively, and these three treatments had acceptable level of chemical and microbiological parameters by the end of the storage period; however, only T11 was approved by the sensory panelist. According to the results, T11 can be applied in the meat-product industry in order to improve the quality of beef burger.

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Acknowledgements

This research was technically supported by Orouei meat product factory, Babolsar, Iran.

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Authors and Affiliations

  1. Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran

    Roya Bagheri & Peiman Ariaii

  2. Department of Food Science, Sari Agricultural Sciences University, Sari, Iran

    Ali Motamedzadegan

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  1. Roya Bagheri
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Correspondence to Peiman Ariaii.

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Bagheri, R., Ariaii, P. & Motamedzadegan, A. Effects of chitosan incorporated with basil seed gum and nettle (Urtica dioica L.) essential oil on the quality of beef burger during refrigerated storage. Food Measure 15, 256–264 (2021). https://doi.org/10.1007/s11694-020-00628-5

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