Enhancing oxidative stability and consumer acceptance of beef burgers with dill (Anethum graveolens L.) on refrigerated storage

Abstract

Abstract

Processed meat products, particularly bovine burgers, have gained significant popularity in Iraq over the past decade due to increased demand for high-nutritional diets and the expansion of fast-food restaurants. However, meat product producers face challenges related to oxidation, which affects quality, flavor, and nutritional value during storage. This study investigates the impact of dill powder and dill extract as natural additives on the qualitative and sensory characteristics of bovine burgers stored under frozen conditions for varying periods (1, 15, 30, and 45 days). Six treatments were prepared: T1 (control), T2 (0.5% dill powder), T3 (1% dill powder), T4 (2% dill powder), T5 (0.050 ppm dill extract), and T6 (0.075 ppm dill extract). The samples were analyzed for pH, free fatty acid (FFA) content, total volatile nitrogen (TVN), and peroxide value (PV). Results showed that T5 and T6 treatments significantly reduced oxidative degradation markers (FFA and PV), and maintained better quality during extended storage compared to the control group. The pH values of treated samples declined progressively over the storage period but remained within acceptable limits, highlighting their potential for preserving meat quality. The findings underscore the potential of dill, a widely used culinary and medicinal herb in Iraq, as a natural preservative and flavor enhancer in processed meat products. By mitigating oxidation and improving sensory characteristics, dill-based additives offer a promising solution for enhancing the shelf life and consumer acceptance of bovine burgers.