Effect of adding basil essential oil on camel meat burger's shelf life during storage at four °c for nine days

The Effect of basil essential oils on camel meat burgers' quality and shelf life during storage was evaluated. Basil essential oils were selected at a concentration of 10,25, 50 ul. For types of camel, meat burgers were prepared: without essential oil, three burgers with basil essential oil at a concentration (10ul, 25ul, 50ul) stored at 4 C for nine days. Physicochemical and microbiological analyses were carried out periodically throughout storage. The addition of basil essential oils did not affect the evolution of the pH, the moisture content. The basil essential oil managed to slow down the increase of ACC to 6 days slightly. The samples with basil essential oil showed increases of TBA during storage time. Though, no noticeable improvement was observed in the shelf life of the burgers with basil essential oil. It would be too needed to increase the concentration of Essential basil oils on the condition for consumer acceptability.