Effects of Dill (Anethum graveolens) Essential Oil and Lipid Extracts as Novel Antioxidants and Antimicrobial Agents on the Quality of Beef Burger
Abstract
:1. Introduction
2. Materials and Methods
2.1. Chemical and Reagents
2.2. Plant Material and Extract Preparations
2.3. Antimicrobial Activity of DEO and Dill Lipid Extracts
2.4. Beef Burger Processing
2.5. Physicochemical Characteristics of Beef Burgers
2.6. Microbiological Quality of Beef Burger
2.7. Biogenic Amines Determination
2.8. Statistical Analysis
3. Results and Discussion
3.1. Chemical Composition of Applied Essential Oils and Lipid Extracts
3.2. Minimal Inhibitory Concentration (MIC) and Minimal Bactericidal Concentration (MBC) of the Applied Essential Oils and Lipid Extracts
3.3. Physicochemical Characteristics of Fresh Beef Burgers
3.3.1. pH and Color Parameters
3.3.2. Oxidative Stability of Beef Burger
3.4. Microbiological Quality of Beef Burger
3.5. Biogenic Amines Content in Beef Burger
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Compound | RT (min) | DEO | DSE1 | DSE2 | |||
---|---|---|---|---|---|---|---|
RP (%) | Std | RP (%) | Std | RP (%) | Std | ||
α-Pinene | 3.883 | tr | tr | tr | |||
Myrcene | 5.075 | 0.18 | 0.02 | 0.19 | 0.01 | 0.18 | 0.02 |
α-Phellandrene | 5.408 | 1.39 | 0.01 | 1.50 | 0.03 | 1.54 | 0.08 |
p-Cymene | 5.954 | 0.30 | 0.01 | 0.25 | 0.02 | 0.28 | 0.01 |
Limonene | 6.044 | 46.26 | 0.54 | 44.03 | 0.04 | 46.64 | 0.96 |
ρ-Cymenene (dehydro p-Cymene) | 7.934 | tr | tr | tr | |||
cis-Limonene oxide | 9.422 | 0.12 | 0.02 | tr | tr | ||
trans-Limonene oxide | 9.597 | tr | tr | tr | |||
Dill ether | 11.376 | tr | tr | tr | |||
α-Terpineol (p-Menth-1en-8-ol) | 11.615 | tr | tr | tr | |||
cis-Dihydro carvone (cis-p-Menth-8-en-2-one) | 11.789 | 1.13 | 0.05 | 1.14 | 0.02 | 1.35 | 0.09 |
trans-Dihydro carvone (trans-p-Menth-8-en-2-one) | 12.049 | 2.69 | 0.04 | 2.84 | 0.04 | 2.38 | 0.08 |
iso-Dihydro carveol | 12.584 | tr | tr | nd | |||
trans-carveol | 12.758 | tr | tr | nd | |||
neoiso-Dihydro carveol | 13.092 | tr | tr | nd | |||
cis-carveol | 13.214 | tr | tr | nd | |||
Carvone | 13.611 | 47.91 | 0.49 | 50.04 | 0.06 | 47.62 | 0.89 |
Monoterpene hydrocarbons | 48.13 | 45.97 | 48.64 | ||||
Sesquiterpene hydrocarbons | 0.0 | 0.0 | 0.0 | ||||
Oxygenated monoterpenes | 51.85 | 54.02 | 51.35 | ||||
Oxygenated sesquiterpenes | 0.0 | 0.0 | 0.0 | ||||
Other | 0.0 | 0.0 | 0.0 | ||||
Total | 99.98 | 99.99 | 99.99 |
Test Microorganism | ||||
---|---|---|---|---|
Escherichia coli | Listeria monocytogenes | |||
MIC (µL/mL) | MBC (µL/mL) | MIC (µL/mL) | MBC (µL/mL) | |
DEO | 28.41 | 113.64 | 454.54 | >454.54 |
DSE1 | 113.64 | 227.27 | 113.64 | 227.27 |
DSE2 | 56.82 | 113.64 | 113.64 | 454.54 |
pH | |||||||
Storage day | Treatments | ||||||
C | DEO75 | DEO150 | DSE175 | DSE1150 | DSE275 | DSE2150 | |
0 | 5.55 ±0.01 bABC | 5.56 ±0.01 aA | 5.54 ±0.01 aBC | 5.55 ±0.01 cAB | 5.55 ±0.01 bcABC | 5.54 ±0.01 bC | 5.54 ±0.01 bBC |
1 | 5.60 ±0.02 aC | 5.60 ±0.02 bC | 5.57 ±0.01 bBC | 5.59 ±0.01 aC | 5.53 ±0.01 cA | 5.56 ±0.02 bB | 5.58 ±0.01 aBC |
2 | 5.58 ±0.03 abC | 5.62 ±0.01 bA | 5.58 ±0.02 bC | 5.54 ±0.01 cB | 5.58 ±0.03 abC | 5.56 ±0.02 bBC | 5.57 ±0.01 aBC |
3 | 5.58 ±0.01 abC | 5.59 ±0.02 bC | 5.59 ±0.02 bC | 5.51 ±0.01 bB | 5.58 ±0.01 aC | 5.65 ±0.02 aA | 5.53 ±0.02 bB |
L* | |||||||
Storage day | Treatments | ||||||
C | DEO75 | DEO150 | DSE175 | DSE1150 | DSE275 | DSE2150 | |
0 | 47.32 ± 3.08 aA | 42.60 ± 2.32 abB | 46.45 ± 5.77 aAB | 45.98 ± 2.46 aAB | 46.10 ± 3.34 bAB | 44.62 ± 5.87 aAB | 45.82 ± 3.43 aAB |
1 | 42.11 ± 3.75 bA | 42.11 ± 2.48 abA | 42.98 ± 3.83 abA | 43.70 ± 3.32 aA | 42.71 ± 4.85 abA | 41.64 ± 2.58 aA | 41.96 ± 4.78 aA |
2 | 40.98 ± 3.44 bA | 40.61 ± 3.67 bA | 42.06 ± 1.86 bA | 42.46 ± 4.66 aA | 40.02 ± 2.26 aA | 42.64 ± 3.26 aA | 42.95 ± 3.54 aA |
3 | 44.02 ± 4.63 abA | 44.90 ± 4.19 aA | 43.94 ± 2.28 abA | 43.75 ± 4.96 aA | 43.93 ± 4.16 bA | 43.44 ± 3.74 aA | 44.21 ± 5.59 aA |
a* | |||||||
Storage day | Treatments | ||||||
C | DEO75 | DEO150 | DSE175 | DSE1150 | DSE275 | DSE2150 | |
0 | 22.17 ± 2.86 cB | 23.51 ± 3.73 aB | 19.42 ± 2.77 aA | 23.17 ± 2.50 aB | 22.34 ± 2.75 aB | 21.55 ± 3.61 aAB | 22.31 ± 1.37 aB |
1 | 21.16 ± 2.35 cB | 19.53 ± 2.77 cBC | 19.41 ± 2.69 aBC | 20.08 ± 3.16 bBC | 19.78 ± 2.69 bBC | 18.00 ± 1.90 bC | 15.67 ± 2.00 bA |
2 | 18.25 ± 1.96 aB | 16.99 ± 1.45 cBC | 14.29 ± 2.60 bDE | 15.05 ± 2.76 cCDE | 15.34 ± 1.84 cCD | 13.06 ± 2.40 cE | 10.71 ± 1.66 cA |
3 | 13.84 ± 3.27 bB | 13.49 ± 2.91 bB | 13.26 ± 2.32 bB | 9.63 ± 2.10 dA | 14.56 ± 3.20 cB | 8.70 ± 1.93 dA | 7.62 ± 0.95 dA |
b* | |||||||
Storage day | Treatments | ||||||
C | DEO75 | DEO150 | DSE175 | DSE1150 | DSE275 | DSE2150 | |
0 | 12.62 ± 1.12 abC | 13.15 ± 1.45 aBC | 11.63 ± 0.74 abA | 13.72 ± 1.10 aB | 12.97 ± 0.56 bBC | 12.63 ± 0.84 aC | 13.20 ± 0.72 aBC |
1 | 13.10 ± 1.01 aB | 12.77 ± 1.48 abB | 12.51 ± 1.15 aB | 13.08 ± 1.32 abB | 12.48 ± 1.60 bB | 12.15 ± 0.95 abAB | 11.16 ± 1.31 bA |
2 | 11.99 ± 1.20 bcB | 11.49 ± 0.47 bcAB | 11.67 ± 1.49 abAB | 12.07 ± 1.67 bcB | 10.71 ± 0.59 aA | 10.90 ± 1.22 bAB | 11.00 ± 1.03 bAB |
3 | 11.31 ± 0.83 cA | 11.06 ± 2.05 cA | 11.12 ± 1.25 bA | 11.18 ± 1.41 cA | 12.36 ± 2.16 bA | 11.47 ± 2.16 abA | 11.24 ± 1.34 bA |
TAMB (log cfu/g) | |||||||
Storage day | Treatments | ||||||
C | DEO75 | DEO150 | DSE175 | DSE1150 | DSE275 | DSE2150 | |
0 | 5.51 ± 0.45 Aa | 5.51 ± 0.39 Aa | 4.78 ± 0.08 Ba | 4.74 ± 0.04 Bb | 4.72 ± 0.01 Ba | 4.65 ± 0.05 Bb | 5.58 ± 0.01 Aa |
1 | 5.39 ± 0.09 Aa | 4.34 ± 0.09 Cc | 4.30 ± 0.07 CDc | 4.32 ± 0.02 CDd | 4.34 ± 0.09 Cb | 4.22 ± 0.01 Db | 4.64 ± 0.04 Bc |
2 | 5.11 ± 0.03 Aa | 4.90 ± 0.01 Bb | 4.35 ± 0.05 Dc | 4.51 ± 0.03 Cc | 4.34 ± 0.04 Db | 4.09 ± 0.09 Ec | 4.83 ± 0.01 Bb |
3 | 5.45 ± 0.03 Aa | 4.23 ± 0.03 Ec | 4.62 ± 0.02 Db | 4.94 ± 0.03 Ba | 4.11 ± 0.07 Fc | 4.73 ± 0.03 Ca | 4.79 ± 0.01 Cb |
LAB (log cfu/g) | |||||||
Storage day | Treatments | ||||||
C | DEO75 | DEO150 | DSE175 | DSE1150 | DSE275 | DSE2150 | |
0 | 3.98 ± 0.01 Aa | 3.62 ± 0.02 Ba | 2.74 ± 0.04 Eb | 2.81 ± 0.04 Db | 2.72 ± 0.02 Eab | 2.93 ± 0.07 Cc | 2.49 ± 0.01 Fc |
1 | 3.87 ± 0.03 Ab | 2.35 ± 0.01 CDc | 2.09 ± 0.09 Dd | 3.13 ± 0.02 Ba | 2.51 ± 0.03 Cc | 3.31 ± 0.01 Bb | 3.00 ± 0.48 Bb |
2 | 3.38 ± 0.02 Ac | 2.32 ± 0.02 Cc | 2.30 ± 0.00 Cc | 2.58 ± 0.28 BCb | 2.63 ± 0.15 BCbc | 2.38 ± 0.38 Cd | 2.75 ± 0.03 Bbc |
3 | 3.83 ± 0.05 Bb | 2.64 ± 0.04 Fb | 2.96 ± 0.00 Da | 3.33 ± 0.03 Ca | 2.81 ± 0.03 Ea | 3.80 ± 0.02 Ba | 3.96 ± 0.00 Aa |
EB (log cfu/g) | |||||||
Storage day | Treatments | ||||||
C | DEO75 | DEO150 | DSE175 | DSE1150 | DSE275 | DSE2150 | |
0 | 2.24 ± 0.06 Ab | 1.93 ± 0.03 Bb | 1.30 ± 0.00 Cc | 1.15 ± 0.15 Cc | 1.15 ± 0.15 Cb | 1.15 ± 0.15 Cc | 1.15 ± 0.15 Cc |
1 | 2.50 ± 0.02 Aa | 1.81 ± 0.03 Db | 2.06 ± 0.06 Ba | 1.98 ± 0.02 Cb | 1.81 ± 0.03 Da | 1.87 ± 0.03 Db | 2.07 ± 0.07 Bb |
2 | 1.93 ± 0.03 Ac | 1.15 ± 0.15 Cc | 1.74 ± 0.04 Bb | 1.90 ± 0.05 Ab | 1.00 ± 0.00 Db | 1.74 ± 0.04 Bb | 1.90 ± 0.05 Ab |
3 | 2.54 ± 0.06 Aa | 2.31 ± 0.01 Ba | 2.06 ± 0.02 Ca | 2.25 ± 0.02 Ba | 1.15 ± 0.15 Db | 2.53 ± 0.05 Aa | 2.59 ± 0.11 Aa |
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Mujović, M.; Šojić, B.; Peulić, T.; Kocić-Tanackov, S.; Ikonić, P.; Božović, D.; Teslić, N.; Županjac, M.; Novaković, S.; Jokanović, M.; et al. Effects of Dill (Anethum graveolens) Essential Oil and Lipid Extracts as Novel Antioxidants and Antimicrobial Agents on the Quality of Beef Burger. Foods 2024, 13, 896. https://doi.org/10.3390/foods13060896
Mujović M, Šojić B, Peulić T, Kocić-Tanackov S, Ikonić P, Božović D, Teslić N, Županjac M, Novaković S, Jokanović M, et al. Effects of Dill (Anethum graveolens) Essential Oil and Lipid Extracts as Novel Antioxidants and Antimicrobial Agents on the Quality of Beef Burger. Foods. 2024; 13(6):896. https://doi.org/10.3390/foods13060896
Chicago/Turabian StyleMujović, Milo, Branislav Šojić, Tatjana Peulić, Sunčica Kocić-Tanackov, Predrag Ikonić, Danica Božović, Nemanja Teslić, Miloš Županjac, Saša Novaković, Marija Jokanović, and et al. 2024. "Effects of Dill (Anethum graveolens) Essential Oil and Lipid Extracts as Novel Antioxidants and Antimicrobial Agents on the Quality of Beef Burger" Foods 13, no. 6: 896. https://doi.org/10.3390/foods13060896