Nutritional properties, lipid oxidation, microbial growth, and sensory evaluation of beef burgers enriched with garden cress seeds powder

Abstract

This study aims to evaluate the antioxidant and antimicrobial effects of garden cress seeds at various percentages (2, 5, and 7%) on the quality of beef burgers stored at 4 °C for 7, 14, and 21 days. The results showed that increasing the garden cress seeds percentage in the beef burger resulted in lower moisture content and higher ash content. Gas chromatography analysis revealed that cress seeds contained high levels of benzoic acid compounds (45.74%). The antioxidant percentages were 89.87% for the ABTS and 82.09% for the DPPH test. The peroxide values and aerobic counts in beef burgers increased significantly (p < 0.05) over time during storage but, significantly decreased (p < 0.05) with increasing the percentage of garden cress seeds. Sensory evaluation of beef burgers indicated a notable decline (p < 0.05) in overall acceptability with higher percentages of garden cress seeds. The texture, aroma, shape, and overall acceptability differed significantly between the control sample and those fortified with garden cress seeds. In conclusion, adding garden cress seeds powder in a 2%–7% ratio to beef burgers as a natural antioxidant can prolong their shelf life without affecting their taste or quality.

Keywords

• Beef burgers
• garden cress seeds
• lipid oxidation
• natural preservatives
• proximate composition
• sensory evaluation