Salt addition. cooking and refrigerated slorage are well known to accelerate
oxidative deterioration and cause certain unfavorable changes in meat quality.
Therefore our objeclive was 10 evaluate the effects of marjoram essential oil (MEO)
and lor sodium chloride (NaCI) on the quality attribules of raw and cooked ground
beef patties during refrigerated storage. The results indicated that addition of 1% NaCt
to patty formula strongly accelerated pigment and lipid oxidauon and showed a poorer
quality characteristic as compared to control or manoram- treated patties. Addition of 500 mg MEO to Kg" minced meat was very effective in improving lipid
stability, ector measurements, sensory characteristics and microbial shelf - life in
marjoram-treated patties as shown by the consistenlly lower values of tbiobarbituric
acid reactive substances (TSARS). total volatile basic nilrogen (NaN), pH, total plate
counts (TPCs) and the intensity of negative flavor notes associated with lipid
oxidation, initially and during the course of chilling study, in comparison 10 control or
salt-treated patties. The results also demonstrated that no remarkable benefit effect in
patty qualities was detecled from doubling marjoram level (1000 mg kg·¹ minced
meat). In view of Ihe possible health benefits from sweet marjoram use. MEO may
have potential as naturat antioxidant, antimicrobial and flavor enhancer source for
food use