Influence of Using Fenugreek Seed Flour as Antioxidant and Antimicrobial Agent in the Manufacturing of Beef Burger with Emphasis on Frozen Storage Stability

This research evaluated the use fenugreek seed flour (3,6,9 and 12%)as antioxidant and antimicrobial agent in manufacture of beef burgers instead of soybean flour (SF). with emphasis on frozen storage stability for most important quality criteria of beef burger. The incorporation of fenugreek seed flour into beef burger patties instead of soybean flour improving the content of essential amino acids and caused an improvement or retention of physiochemical quality criteria (pH value, WHC, cooking shrinkage, TVN and TBA contents) during frozen storage, as well as improvement of the microbiological quality, when compared to control sample. Also, beef burger samples containing FSF exhibited a good sensory properties and better acceptability, especially those contained 3 and 6%, even after frozen storage for 3 months.