Enhancement of Beef Burgers Using Date Palm Seed Powder to Improve Quality Characteristics During Frozen Storage

This study assessed the effects of 2% (T2) and 4% (T3) date palm seed powder (Phoenix dactylifera L., cv. Halawi) on the physicochemical, microbiological, and sensory attributes of beef burgers during 30 days' frozen storage at -18 °C compared to the negative (T1) and positive (T4: 0.02% BHT) controls. Adding DSP powder to the burgers resulted in a significant reduction (P < 0.05) in cooking loss and ensured pH stability during storage. The chemical indices of oxidation were strongly reduced in DSP samples with T3 showing significantly lower TBARS values (0.23 mg MDA/kg) and FFA (0.23%) at day 30 over T1 (0.32 mg MDA/kg and 0.44%, respectively). From the microbiological aspect, DSP inclusion had a major impact on the inhibition of TVC, psychrophiles, and E. coli during the 30-day storage period compared with T1. The sensory results showed T3 receiving better ratings for color, taste, tenderness, juiciness, and total acceptability. Generally, the 4% DSP powder acted as a natural antioxidant and antimicrobial compound, thereby enhancing the quality attributes, stability, and shelf life of frozen beef burgers