Document Type : Research article
Authors
1
Teaching assistant 2Emeritus Professor Meat Hygiene, Safety and Technology, Department of Food Hygiene, Safety and Technology, Faculty of Veterinary Medicine, Assiut University, 71526, Egypt.
2
2Emeritus Professor Meat Hygiene, Safety and Technology, Department of Food Hygiene, Safety and Technology, Faculty of Veterinary Medicine, Assiut University, 71526, Egypt.
3
Food Hygiene Department, Nanotechnology Research Unit, Animal Health Research Institute, Agriculture Research Center, Egypt.
4
4Professor- Meat Hygiene, Safety and Technology, Department of Food Hygiene, Safety and Technology, Faculty of Veterinary Medicine, Assiut University, 71526, Egypt.
Abstract
Lemongrass (Cymbopogon citratus) essential oil (LEO) and concentrations (1 and 1.5 %) of its nanoemulsion (LGNE) were included in beef burger formula to investigate their effect on shelf life, microbial, chemical indices, and technological properties. The product was frozen at -18±3ºC and examined at intervals (0, 48hrs, 4 weeks, then at a month interval for up to 4 months). GC analysis of LEO revealed that citric acid, verbenol, β-pinene, á-Myrcene and ethyl acetate formulate preponderance of the oil. FTIR, PDI, TEM and cytotoxicity were used for nanoemulsion characterization. The sensory attributes study disclosed that the raw oil drastically impacted the sensory criteria “colour and odour”; though samples with LGNE showed better acceptability. Samples with LEO showed the lowest TBC (P<0.05). Both LEO and LGNE showed great antibacterial effect against TCC. TYMC exhibited a numeral decrease in the count (P>0.05) except for the second month of storage (P<0.05). LGNE showed significant antioxidant efficacy nevertheless LEO samples showed higher TBARs values. TVBN was significant lower in LGNE samples especially in the last 2 months of storage. LGNE controlled the increase in samples pH compared to the control (P<0.05). WHC and cooking yield % showed improvement in the treatment’s samples. As well, diameter loss showed numeral decrease in treatments (P>0.05). In conclusion, LGNE generally improves the sensory and cooking properties of burger, over the LGO or the control samples.
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