PARTIAL REPLACEMENT OF THE MEAT IN BEEFBURGERS BY CHAMOMILE WASTES POWDER AFTER HARVESTING AS A RICH SOURCE OF DIETARY FIBER AND ANTIOXIDANTS

Abstract

In global direction to “zero-waste”, herbal wastes such as chamomile which is a source of dietary fiber and antioxidants may be used in food products as in meat processing sector. Chemical composition and antioxidant contents in chamomile stems powder were determined, then sensorial evaluation of different formula of beefburgers with replacement 2.5, 5.0, 7.5 and 10% meat with chamomile stems powder. Results showed chamomile stems powder was high in crude oil and dietary fiber (6.39 and 24.50 %, respectively). Antioxidant activity in chamomile was higher than vitamin C (88.18 and 38.24%, respectively). These results are attribute to the synergism of antioxidant contents in chamomile as total phenols, flavonoids and carotenoids (3.50, 1.50 and 0.57 mg/g, respectively) and also for the present volatile oil chamomile (0.10%). Water holding capacity as a one of the quality parameters was increased gradually by increasing the percentage of chamomile in beefburger formulas. But, oil absorption and cooking loss were decreased parallel to the increase of the chamomile wastes contents in different formulas. Formulas which contained 5.0 and 7.5% chamomile stems powder were the best of sensorial evaluation parameters. The tested hamburger was subjected to the total bacterial count (TBC), Salmonella sp. and Coliform group counts of before and after cooking at three months frozen storage (-18oC), results showed the decrement of TBC content gradually by increasing of chamomile percentage of different beefburger formulas before and after frying, also salmonella sp. and Coliform group were not detected in the same condition. These results are due to the content of antioxidants in formulas which may prevent growth of microorganisms during frozen storage 3 months. Conclusively, herbs and spices wastes can be recycled and used as thickening and antimicrobial agents in food processing and raising the level of the added value of the product.