Effects of Salicornia Extract on the Quality, Shelf-Life, and Functional Properties of Beef Patties During Refrigerated Storage

Clean-label preservation of beef patties remains challenging due to rapid oxidative and microbiological spoilage during refrigeration. Incorporating Salicornia extract yielded clear, dose-dependent quality gains over 15 days at 4 ± 1 °C. Relative to the control, 1. 5% Salicornia lowered secondary lipid oxidation by 42% (TBARS: 1. 15 vs. 1. 98 mg MDA/kg) and primary oxidation by 33% (PV: 3. 30 vs. 4. 95 meq O2/kg), while maintaining a substantially higher antioxidant status (TPC: 20. 6 vs. 6. 8 mg GAE/100 g; DPPH: 45. 8% vs. 14. 5%). Microbiological loads were attenuated (SPC: 4. 88 vs. 6. 20 log CFU/g; psychrotrophs: 1. 46 vs. 2. 00 log CFU/g; yeasts/molds: 1. 44 vs. 1. 74 log CFU/g), accompanied by moderated physicochemical drift (pH: 6. 16 vs. 5. 86; aw: 0. 847 vs. 0. 828). Color retention was markedly improved, with higher redness and lower overall discoloration (a*: 13. 6 vs. 9. 8; ΔE*: 3. 96 vs. 9. 13). The 1. 0% treatment showed intermediate benefits, indicating a robust dose response. Collectively, these outcomes demonstrate that 1. 0–1. 5% Salicornia delivers multifaceted protection, limiting lipid oxidation, curbing microbial growth, preserving color, and stabilizing matrix attributes, thereby extending the refrigerated shelf-life of beef patties and supporting clean-label reformulation, particularly when combined with oxygen-limiting packaging.