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This study aims to evaluate the effectiveness of chia seed extract as a natural antioxidant to improve beef burger quality and extend shelf-life.

Enhancing the Quality and Shelf-Life of Beef Burgers With Chia Seed (Salvia hispanica) Extract During Refrigerated Storage

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Randomized trial evaluates chia seed extract's impact on beef burger quality and shelf-life, highlighting its clean-label potential.

This study aims to evaluate the effectiveness of chia seed extract as a natural antioxidant to improve beef burger quality and extend shelf-life.
Prepared five beef burger formulations, including controls and treatments with chia seed extract at varying concentrations (0.5%, 1.0%, 1.5%)
Characterized chia seed extract using high-performance liquid chromatography (HPLC)
Assessed burgers for lipid oxidation, water-holding capacity, cooking yield, shrinkage, texture profile attributes, and color stability over 15 days at 4 °C.
CSE supplementation significantly reduced lipid oxidation, with T3 showing TBARS of 0.28 mg MDA/kg at day 15 vs. 1.27 mg MDA/kg for control (p < 0.05).
Improved water-holding capacity led to higher cooking yield (91.27%) and reduced shrinkage in CSE-treated burgers.
Better texture profile attributes, including hardness and springiness, were observed, along with preserved color stability.

Eman Hassan Algarni (2026) studied this question.

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