Replacement of Phosphate as Preservative by Natural Products in Burger | ||
| Egyptian Journal of Veterinary Sciences | ||
| Volume 56, Issue 13, December 2025, Pages 785-795 PDF (810.36 K) | ||
| Document Type: Review Artical | ||
| DOI: 10.21608/ejvs.2025.414304.3051 | ||
| Authors | ||
| Ebtisam M.A. Mesalam* ; Ahmed M. Sayed; Mona Momtaz M. Abd El-aziz; Shaimaa A. Khalid; Asmaa E. Hassan; Ahmed M. Mostafa | ||
| Reference Lab for Safety Analysis of Food of Animal Origin, Animal Health Research Institute (AHRI), Agricultural Research Center (ARC), Dokki, Egypt. | ||
| Abstract | ||
| This study investigates the effect of beef burger natural replacers (pectin and plum powder) of synthetic phosphate on the quality and shelf life of beef burger patties over the 12 days refrigeration storage. Four groups were prepared: a control group with 0.2% phosphate, a group with 1.2% plum powder and 0.25% pectin, a group with 1.2% plum powder only, and a group with 0.25% pectin only. All samples were analyzed every two days for sensory, chemical analysis (pH, thiobarbituric acid (TBA) value, total volatile basic nitrogen (TVBN), water holding capacity (WHC) and cooking loss) and bacteriological quality. Results showed that the group containing both pectin and plum powder had significantly lower TBA and TVBN values, improved WHC, reduced cooking loss, and better microbial mitigation compared to the control. These findings suggest that the combination of natural pectin and plum powder is a promising natural alternative to chemical phosphate, enhancing both the safety and functional quality of meat products while aligning with clean-label consumer preferences and meeting their needs in accordance with legislation and health requirements. | ||
| Keywords | ||
| Phosphate replacement; Plum powder; Pectin; Beef burger; TVBN. TBA; WHC | ||
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