Improving beef burger quality during cold storage: effect of Aloe vera gel, packaging, and temperature

Lipids, one of the main macronutrients in beef burgers, can undergo oxidative reactions, negatively affecting product quality. Recently, Aloe vera (Aloe barbadensis Miller), a natural antioxidant, has gained attention as a functional food ingredient in the food industry due to its potential to promote food preservation and human health. For this reason, the present study aimed to investigate the feasibility of using Aloe vera to improve the quality of beef burgers and extend their shelf life during refrigerated storage. Additionally, the study examined the influence of the packaging system (atmospheric and vacuum) and storage temperature (0 °C and 4 °C). The pH value increased from the fifth day of beef burger storage (p > 0.05). The concentration of Aloe vera gel used in this study (2% or 4%) reduced lipid and pigment oxidation, particularly when combined with the lower storage temperature (0 °C). Regarding the metmyoglobin content, which affects the color of the meat, the best results were observed in samples stored in vacuum packaging with 2% or 4% Aloe vera gel at 4 °C (treatments 3 and 4), as well as in samples in conventional packaging (1 atm) with 4% Aloe vera gel stored at 4 °C (treatment 8). The growth of aerobic mesophilic bacteria was reduced when Aloe vera, vacuum packaging, and storage at 0 °C were combined (treatments 1 and 2). Regarding meat color, using 2% Aloe vera gel helped maintain the quality of this sensory attribute, which is crucial for product acceptance. In conclusion, using 2% Aloe vera gel, particularly in combination with vacuum packaging and storage at 0 °C, maintains the quality, oxidative stability, and safety of beef burgers (p < 0.05) for a longer period. This combination also preserved the attractive color of the burgers, thus making it a promising approach for extending the shelf life of meat products.

Keywords:
Meat product; Beef burger; Aloe vera; Shelf life; Lipid oxidation; Physicochemical properties

Addition of Aloe vera gel reduces lipid and pigment oxidation in beef burgers particularly when combined with refrigerated storage at 0 °C

Vacuum packaging and a temperature of 4 °C, in conjunction with Aloe vera gel, minimize metmyoglobin formation

The lowest counts of mesophilic aerobic bacteria were found in samples treated with Aloe vera, stored in vacuum packaging at 0 °C

The addition of 2% Aloe vera gel not only extends shelf life but also helps maintain the color of beef burgers, thus making it a viable strategy for improving food safety and quality in the meat industry