Improving the quality of beef burger by adding thyme essential oil and jojoba oil

Abstract

Essential oils and their components are becoming increasingly popular as naturally occurring antimicrobial and antioxidant agents. Therefore, the present study aimed to investigate the effect of addition of different concentrations (0.02, 0.04, 0.06%) of essential oil of thyme (TEO) and 0.1% oil of jojoba (JO) on the quality and stability of beef burger. The obtained results indicated that the best sensory quality was attained at the highest TEO concentration (0.06%), while slight improvement in sensory quality was noticed in samples treated with JO (1%) as compared with control samples. The storage time significantly affected the TBA (thiobarbituric acid) values, as treated samples with TEO and JO showed lower values of TBA compared with the control samples. Regarding to microbial load, samples treated with 0.04 and 0.06% of TEO revealed significant reduction at 12 th day of storage as compared with the control samples. On the other hand, the obtained results illustrated that JO have no significant effect on the microbial load.