الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
Healthier food products have become a key target for the food industry. Consumer’s demands for healthier meat and meat products are rapidly increasing world-wide. This study aimed assessed chemical composition and antimicrobial activities of Sweet Orange peel (Citrus sinensis) and Lemon peel (Citrus limon) essential oils (OE and LE) with its preservative effect against pathogenic bacteria by the determination of agar diffusion test and the minimum inhibitory concentrations (MICs). Chemical composition by using Gas chromatography-mass spectrometry analysis identified different chemical constituents in Orange peel and Lemon peel essential oils, which Limonene was the major constituent. In order to improve the functional value of meat product, application of orange or lemon peel-essential oil (OPE or LPE) as promising cheap natural antimicrobial and antioxidant in beef burger was carried out. Chemical composition, quality properties and microbial analysis of the suggested beef burger as affected by adding OPE or LPE during freezing storage at -18 °C for 90 days were studied. The addition of 0.5, 1 and 1.5 % of OE and LE to the beef burger caused a reduction in thiobarbituric acid reactive substances, peroxide value, total volatile basic nitrogen and microbial count.
Sensory evaluation of beef burger treated with OPE and LPE showed that they were organoleptically acceptable in terms of color, taste, odour and tenderness, that in concentrations 0.5 and 1 %, while the high concentration 1.5% was less acceptable, but it was not rejected at all.