Effects of Dill (Anethum graveolens) Essential Oil and Lipid Extracts as Novel Antioxidants and Antimicrobial Agents on the Quality of Beef Burger
Milo Mujović,
Branislav Šojić,
Tatjana Peulić
et al.
Abstract:Dill (Anethum graveolens L.) essential oil (DEO) obtained by hydrodistillation (HD) and lipid extracts (DSE1 and DSE2) obtained by supercritical CO2 extraction (SFE) were used as potential antioxidants and antimicrobial agents in beef burgers at two different concentrations (0.075 and 0.15 µL/g). The chemical profile of the lipid extracts and their in vitro antimicrobial activity against the common pathogens E. coli and L. monocytogenes (MIC and MBC) were determined. The quality and shelf life of the burgers w… Show more
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