WEDNESDAY, Jan. 8, 2003 (HealthDayNews) -- Adding cayenne pepper, sweet peppers and tomatoes to beef burgers can prolong their shelf life and reduce the need for artificial preservatives, says a Spanish study in the February issue of the Journal of the Science of Food and Agriculture.
Researchers at the University of Zaragoza created eight batches of beef burgers. Each batch contained varying amounts of cayenne pepper, red sweet pepper and lycopene-enriched tomato products.
The researchers stored the beef burgers at 20 degrees C and then tested them every four days for microbial activity, sensory analysis, color analysis and pH.
The study found the addition of ground cayenne and sweet peppers to the beef burgers greatly inhibited the oxidation of both myoglobin and lipids and the growth of psychotropic bacteria. The shelf life of the burgers with the peppers was extended from four days to about 16 days.
The researchers concluded that adding lycopene-rich tomato products wasn't as effective, but still extended the burgers' shelf life to between eight and 12 days.
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