Replacement of Phosphate as Preservative by Natural Products in Burger

Mesalam, Ebtisam M.A.; M. Sayed, Ahmed; Abd El-aziz, Mona Momtaz M.; Khalid, Shaimaa A.; Hassan, Asmaa E.; Mostafa, Ahmed M.

doi:10.21608/ejvs.2025.414304.3051

Replacement of Phosphate as Preservative by Natural Products in Burger

Document Type : Review Artical

Authors

Reference Lab for Safety Analysis of Food of Animal Origin, Animal Health Research Institute (AHRI), Agricultural Research Center (ARC), Dokki, Egypt.

10.21608/ejvs.2025.414304.3051

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.

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