The properties of plants with food preservation potential are well known since the antiquity. In recent years,
the use of herbs and spices to improve the sensory characteristics and to extend the shelf-life of foods has been growing.
Antioxidant effect of adding rosemary extract (RE), sage extract (SE), oregano extract (OE), ginger extract (GE), clove
extract (CE), tea catechins (TC) compared to BHA/BHT, on lipid oxidation and beef burger quality were investigated.
The proximate composition, TBARS values, antioxidant activity (AOA%), colour parameters (Hunter L*, a*, b* values,
redness index and total colour difference), and sensory attributes of the beef burgers contained RE, SE, OE, GE, CE, TC
and BHR/BHT during refrigerated storage at 4±􀀛°C for 􀀛5 days were determined and calculated. Significant reduction
in TBARS values and colour changes for all treated beef burgers was observed during storage compared to control.
TBARS values were significantly low in TC, followed by RE, CE, BHA/BHT, OE, SE and GE beef burgers.
Antioxidant activity of the tested beef burgers was in the order TC > RE > CE > BHA/BHT > OE > SE > GE, sensory
scores were in agreement with these results. So, TC, RE and CE prevent lipid oxidation in beef burgers, and could be
used in place of synthetic antioxidants, which have proved for their negative health implications.