Improvement of some Functional and Nutritional Characteristics of the Beef Burger Using Marjoram Herb

Abstract

Fortification of food products with herbal plants to improve their functionaland nutritional properties has currently found great effort. Therefore, the present study was designed to characterize the marjoram herb and using it in preparation of beef burger to improve their functional and nutritional properties. Also, the effect of marjoram herb on the oxidative stability of prepared burgers was studied. In addition, Marjoram herb was partially substituted of beef meat by different levels (1.5, 2.5 and 3.5 %), then compared to the control. The results cleared that the marjoram herb contained high protein, ash and fibers contents, where the values were 11.2, 29.0 and 18.5 %, respectively. Moreover, Total phenolic compounds content of the marjoram herb were 19.28 mg as chlorogenic acid equivalent/g. Addition of marjoram herb to beef burger led to improve of the cooking properties such as increase of water holding capacity (WHC), decrease of cooking loss and shrinkage during cooking. In addition, reduce the cost of production of beef burger without significant differences in its sensory properties. Furthermore, marjoram improved the oxidative stability of beef burger, where the peroxide and thiobarbituric acid values of burgers stored at -18 °C for 14 days decreased with the increasing of the marjoram levels. Based on these results, we can recommend that, fortification of beef burger with marjoram herb can improve its nutritional and functional properties.v