Evaluate the antioxidant and antimicrobial effect of marjoram, purslane and sowthistle leaves extracts to be used as natural preservative in meat product

Abstract

Lipid oxidation is one of the most important problems that decrease the shelf life of meat and meat products. Therefore, the aim of this study was to evaluate the antioxidant and antimicrobial effect of three plants Marjoram (Origanum majorana L.), Purslane (Portulaca oleracea L.) and Sowthistle (Sonchus oleraceus) leaves extracts to be used as natural preservative in meat product (burger patties). Powders of Marjoram, Purslane and Sowthistle were incorporated into freshly minced beef meat at concentration (1%) and compared with negative control and positive control (BHT). antimicrobial activity of the leaves was studied. Chemical composition, physical characteristics, and sensory evaluation were evaluated for cooked burgers. The physical characteristics included (water holding capacity), cooking characteristics (shrinkage, cooking loss and cooking yield), shelf life limiting parameters (TBA, TVN and total plate count) and sensory evaluation test were all investigated, while the chemical characteristics included moisture, protein, fat contents and pH values of chilled prepared beef burgers stored at freezer (-18℃) for three months. Moisture, protein and water holding capacity increased in both additives (Marjoram, Purslane and Sowthistle leaves extracts) added to the burger recipe and these parameters decreased at the end of storage period while fat increased with additives and after storage. All cooking parameters improved as shrinkage and cooking loss decreased with marjoram addition while cooking yield increased. TBA, TVN and total plate count at all added marjoram Purslane and Sowthistle samples were showed less increase rate comparing to that of control. The sensory evaluation showed no significant differences (p < 0.05) between the control samples and the prepared beef burger samples with the added extracts. The findings of the current study recommend possible use of Marjoram, Purslane, and Sowthistle extracts as natural sources of antioxidants and preservatives to extend the burgers shelf life under chilling storage to provide consumers with save healthy beef burger