Effect of Edible Garden Cress Mucilage (Lepidium sativum) Coatings Containing Chitosan and Black Pepper Oil on Quality and Preservation of Chilled Beef Burger

This study explores the potential of edible coatings to extend the shelf life of beef burgers, focusing on health and market demands. The research evaluated the effectiveness of garden cress mucilage (GSM) seed extract as an edible coating, with or without black pepper oil (BPO) and chitosan (CH), in preserving beef burgers stored at 4±1°C for 12th days. Five treatments were tested: an uncoated control, GSM alone, GSM with BPO, GSM with CH, and GSM with both CH and BPO. The coated burgers were stored in PET bags and their physical, chemical and microbiological characteristics were assessed, including cook loss, moisture content, texture, pH, lipid oxidation, microbial counts and sensory qualities, over the storage period. The results showed that GSM coatings significantly improved the quality of the chilled beef burgers, delaying cook loss, maintaining texture and reducing lipid oxidation, especially in the GSM+CH+BPO combination. Microbial counts were lower in all coated samples compared to the control and the GSM coatings maintained high sensory quality, with no off-tastes or color changes. The control group had the most variability in quality, while the GSM+CH+BPO coated samples had the most consistent quality. Overall, the study highlights the potential of garden cress mucilage, particularly when combined with chitosan and black pepper oil, as a natural alternative to enhance the shelf life and safety of refrigerated beef burgers.