Antimicrobial Activity of Dill Seeds and Celery Seeds on Beef Burger

Abstract

Medicinal plants possess compounds that can replace the conventional chemical preservatives utilized to preserve meat, which have adverse health effects on consumers. Many biochemical properties of dill and celery seeds as antimicrobial agents have been stated; thus, the present research aimed to determine the effect of employing dill and celery seed extracts as antimicrobial agents in beef burgers. In this study, dill and celery seed were extracted with methanol, ethanol, and acetone. Results showed that maximum yield was obtained from dill and celery seed extracts using methanol (58.4% and 55%). Total phenolic compound (TPC), total flavonoid (TF), total tannin contents (TTC), antioxidant activity, and the fraction of phenolic substances were identified in different extracts. Results showed that dill seed extract has the highest scores of TPC (8.22 mg/GAE/g), TFC (4.99 mgQE/g), and TTC (0.91%). The scavenging effects of dill and celery seed extracts on DPPH radicals were recorded (91.84%) in dill seed extract and (84.12%) in celery seed extracts. Additionally, antibacterial results showed that dill and celery seed extracts inhibited all tested microorganisms (Staphylococcus aureus, E. coli O157:H7, Salmonella typhimurium, Pseudomonas aeruginosa, and Listeria monocytogenes). At concentrations of 0.5%, 1.0%, and 1.5%, dill, and celery seed extracts were individually added to beef burgers as antimicrobials. Furthermore, by reducing the growth of bacteria throughout the preservation period, the treated burger had a substantially longer shelf life than the control sample. However, (TVN) Total volatile nitrogen, (TBA) Thiobarbituric acid, and total plate count in each sample containing dill and celery seed extracts were smaller than the control at zero time and rose over time in every specimen. However, beef burger samples containing extracts of dill and celery revealed a slower rate of increase relative to the control. All the parameters of sensory evaluation of cooked beef burger samples prepared by adding 0.5, 1, and 1.5 % of dill and celery seed extracts were acceptable. Results showed a slightly decreasing taste and flavor value obtained by 1.5 dill and celery seed extracts. Finally, extracts of dill and celery seed could be used as functional ingredients in meat-based foods.