Fennel and turmeric powders' effectiveness as natural preservatives in beef burgers

Abstract

This investigation was performed to study the possibility of the utilization of fennel seed powder (FSP) and turmeric seed powder (TSP) at levels of (1.5, 3.0, and 4.5%) as natural preservatives during the preparation of burgers stored at a refrigeration temperature (4 ± 1oC). The obtained results revealed that, FP and TP significantly reduced the total count of bacteria, pH, and thiobarbituric acid (TBA). Furthermore, the results showed that by increasing the concentration of tested powders, the bacterial counts, pH, and TBA values were dropped, with the concentration of 4.5% providing the highest effectiveness. Comparatively, the antioxidant and antibacterial activities of Turmeric ether extract (TEE) were higher than of Fennel ether extract (FEE). In conclusion, fennel and turmeric can play an important role as antioxidants and antibacterial agents in refrigerated burgers.