Evaluation of quality and safety of beef hamburgers fortified with Ozonated Extra Virgin Olive Oil

This study investigates the impact of Ozonated Extra Virgin Olive Oil (OEVO) on the shelf life and quality of beef hamburgers during a 15-day storage period. Firstly, the Extra Virgin Olive Oil (EVO) was ozonated, and its oxidative stability and Fatty Acid Profile (FAP) were evaluated before and after ozonation. The oxidative stability of EVO decreased insignificantly (p > 0.05) after ozonation with a 3.54% Reduction in Induction Period (RIP). However, ozonation significantly increased (p 0.05) between the redness (a* value) of hamburgers on different days, excluding days 7, 13, and 15. The combined properties of EVO and ozone had a prominent antimicrobial effect, increasing the shelf life of the beef hamburgers by reducing the number of Total Viable Count (TVC), Lactic Acid Bacteria (LAB), Enterobacteriaceae (EB), and Coliforms (CF)