Abstract
This study investigates the impact of storage time and packaging conditions on the microbiological stability of veggie burgers. Two types of veggie burgers, one based on millet porridge and the other on chickpea and broccoli, were prepared with and without the addition of 0.1% rosemary essential oil. The burgers were packaged using three different methods: vacuum packaging (VAC), modified atmosphere packaging (MAP), and packaging under an unchanged atmosphere (ATM). Microbiological analyses were conducted over a 24-day storage period at 2 ±0.5 °C to evaluate the total viable count (TVC), Enterobacteriaceae, and microscopic filamentous fungi. Results indicated that the addition of rosemary oil significantly improved the microbiological stability of the burgers across all packaging methods. VAC and MAP packaging methods were more effective in reducing microbial growth compared to ATM. Texture analysis showed no significant differences between burgers with and without rosemary oil. The organoleptic evaluation revealed that while the addition of rosemary oil enhanced microbiological stability, it negatively impacted the taste and aroma, making the burgers less desirable to consumers. Further research and formulation adjustments are recommended to optimize the sensory attributes while maintaining microbiological safety.