Impact of Cold Pressed Cardamom Oil (Elettaria cardamomum) on The Sensory Attributes and Color Stability of Frozen Chicken Burger
Edris, S., Mokhtar, H., Saad, S., Sabeq, I., Hamad, A. (2025). Impact of Cold Pressed Cardamom Oil (Elettaria cardamomum) on The Sensory Attributes and Color Stability of Frozen Chicken Burger. EKB Journal Management System, 10(6), 7-13. doi: 10.21608/bjas.2025.370095.1634
shimaa N Edris; Hend N Mokhtar; Saad M Saad; Islam Sabeq; Ahmed Hamad. "Impact of Cold Pressed Cardamom Oil (Elettaria cardamomum) on The Sensory Attributes and Color Stability of Frozen Chicken Burger". EKB Journal Management System, 10, 6, 2025, 7-13. doi: 10.21608/bjas.2025.370095.1634
Edris, S., Mokhtar, H., Saad, S., Sabeq, I., Hamad, A. (2025). 'Impact of Cold Pressed Cardamom Oil (Elettaria cardamomum) on The Sensory Attributes and Color Stability of Frozen Chicken Burger', EKB Journal Management System, 10(6), pp. 7-13. doi: 10.21608/bjas.2025.370095.1634
Edris, S., Mokhtar, H., Saad, S., Sabeq, I., Hamad, A. Impact of Cold Pressed Cardamom Oil (Elettaria cardamomum) on The Sensory Attributes and Color Stability of Frozen Chicken Burger. EKB Journal Management System, 2025; 10(6): 7-13. doi: 10.21608/bjas.2025.370095.1634

Impact of Cold Pressed Cardamom Oil (Elettaria cardamomum) on The Sensory Attributes and Color Stability of Frozen Chicken Burger

Benha Journal of Applied Sciences
Volume 10, Issue 6, June 2025, Page 7-13  XML PDF (760.22 K)
Document Type: Original Research Papers
DOI: 10.21608/bjas.2025.370095.1634
View on SCiNiTO View on SCiNiTO
Authors
shimaa N Edris email 1; Hend N Mokhtar1; Saad M Saad2; Islam Sabeq3; Ahmed Hamad1
1Department of food hygiene,Benha University
2Department of Food Control, Faculty of Veterinary Medicine, Benha Univerisity
3Food hygiene and Control, veterionary medicin ,Benha University
Abstract
TThis study investigated the efficacy of cold-pressed cardamom essential oil (CEO) as a natural preservative for maintaining color stability and sensory quality in frozen chicken burgers stored over three months. Burgers were formulated with varying concentrations of CEO (50, 25, and 12.5 ppm) and compared to a synthetic antioxidant, butylated hydroxytoluene (BHT, 200 ppm), and untreated control. Instrumental color analysis using CIE Lab*color space showed that CEO-treated samples significantly (p < 0.001) maintained higher redness (a*) and lower total color variation (ΔE) than control and BHT samples throughout storage, indicating better oxidative stability.Sensory evaluation (odor, color, texture, taste, overall acceptability) conducted by a trained panel using a nine-point hedonic scale revealed that CEO, especially at 50 ppm, significantly improved sensory stability compared to control and synthetic antioxidant (BHT). These findings highlight CEO's potential as a natural preservative in frozen chicken burgers, enhancing both color and sensory stability in meat products, offering manufacturers a viable clean-label alternative. Further research on microbial stability and physicochemical changes could provide deeper insights into preservation mechanisms of cardamom essential oils in meat products.
Keywords
Food Quality; Essential Oil; Elettaria cardamomum; Sensory Evaluation
Statistics
Article View: 8
PDF Download: 8