Impact of Cold Pressed Cardamom Oil (Elettaria cardamomum) on The Sensory Attributes and Color Stability of Frozen Chicken Burger

Edris, Shimaa N; Mokhtar, Hend N; Saad, Saad M; Sabeq, Islam; Hamad, Ahmed

doi:10.21608/bjas.2025.370095.1634

Impact of Cold Pressed Cardamom Oil (Elettaria cardamomum) on The Sensory Attributes and Color Stability of Frozen Chicken Burger

Document Type : Original Research Papers

Authors

¹ Department of food hygiene,Benha University

² Department of Food Control, Faculty of Veterinary Medicine, Benha Univerisity

³ Food hygiene and Control, veterionary medicin ,Benha University

10.21608/bjas.2025.370095.1634

Abstract

TThis study investigated the efficacy of cold-pressed cardamom essential oil (CEO) as a natural preservative for maintaining color stability and sensory quality in frozen chicken burgers stored over three months. Burgers were formulated with varying concentrations of CEO (50, 25, and 12.5 ppm) and compared to a synthetic antioxidant, butylated hydroxytoluene (BHT, 200 ppm), and untreated control. Instrumental color analysis using CIE Lab*color space showed that CEO-treated samples significantly (p < 0.001) maintained higher redness (a*) and lower total color variation (ΔE) than control and BHT samples throughout storage, indicating better oxidative stability.Sensory evaluation (odor, color, texture, taste, overall acceptability) conducted by a trained panel using a nine-point hedonic scale revealed that CEO, especially at 50 ppm, significantly improved sensory stability compared to control and synthetic antioxidant (BHT). These findings highlight CEO's potential as a natural preservative in frozen chicken burgers, enhancing both color and sensory stability in meat products, offering manufacturers a viable clean-label alternative. Further research on microbial stability and physicochemical changes could provide deeper insights into preservation mechanisms of cardamom essential oils in meat products.

Keywords

Main Subjects