Use of Tarragon (Artemisia dracunculus) essential oil as a natural preservative in beef burger

Nowdays, adding natural food preservatives is one of the methods for increasing shelf-life. The aim of this study was evaluation of antioxidant activity and antibacterial effects Tarragon (Artemisia dracunculus) essential oil (TEO) in beef burger product. In this experimental study, essential oil of the Tarragon was isolated by hydrodistillation. Then, TEO was analyzed by gas chromatography-flame ionization detector (GC-FID) and gas chromatography/ mass spectrometry (GC-MS). The effect of different concentrations of Tarragon essential oil (0.00, 0.062, 0.125, and 0.25) in 4° ±1°C temperature and storage time up to 12 days was evaluated on lipid oxidation, anti Staphylococcus aureus activity and organoleptic effects in beef burger. The monoterpenes hydrocarbons constitute the major fraction of the TEO (95.91) and the sesquiterpene hydrocarbons were the minor fraction (0.46). No significant differences were observed after adding of different concentrations of essential oil on lipid oxidation value in raw beef burger (P>0.05). The Tarragon essential oil 0.25 in storage temperature (4±1°C) decreased growth rate of S. aureus in beef burger (p<0.05). Also overall acceptance rate in beef burger containing Tarragon essential oil 0.125 created a better sense in product (p<0.05). Therefore, this essential oil might be used as an antibacterial agent and flavor enhancer in meat products such as beef burger.