The Effect of Xanthan Gum-Based Edible Coating Incorporated with Ginger Essential Oil on the Physicochemical and Sensory Properties of Refrigerated Hamburger

The present study evaluates the effect of a 1.5% xanthan gum edible coating, enriched with ginger essential oil (GEO) at concentrations of 3% and 4%, on the physicochemical and sensory characteristics of hamburgers during a 16-day refrigerated storage. The physicochemical properties, specifically pH, texture firmness, TVBN, TBA, and color indices (L*, a*, and b*), along with sensory attributes were assessed at days 0, 4, 8, 12, and 16. The findings indicated that the treatments containing GEO resulted in reductions in pH, TVBN, and TBA levels compared to the control sample (p<0.05). The firmness and color indices of xanthan gum-coated treatments incorporating GEO showed significantly higher amounts as compared to the control sample. Notably, the treatment utilizing 4% GEO exhibited the highest levels of firmness, brightness and redness. However, extending the storage period to day 16 resulted in a significant reduction in firmness and an elevation in pH, TVBN, and TBA levels in all samples (p<0.05), but this trend was observed to be less pronounced in the treatments included GEO. Regarding the sensory evaluation, the treatment comprising 1.5% xanthan gum and 4% GEO achieved the most favorable scores across the parameters of color, flavor, odor, texture, and overall acceptability (p<0.05). The findings of the study suggest that the application of the xanthan gum edible coating incorporated with ginger essential oil enhances both the physicochemical and sensory characteristics of hamburgers. Moreover, this coating contributes to shelf-life extension of the product at refrigerated storage.