Effect of Caper Buds, Fruits and Leaves Addition on the Quality of Frozen Chicken Burger Patties

Document Type : Original Article

Author

desert research center,department of plant production ,food processing unite

Abstract

This research aimed to produce chicken burger patties by adding different concentrations of caper buds, fruits and leaves powders (1.5, 2 and 2.5%). The effect of caper additions on the produced chicken burger patties during frozen storage at -18°C for 6 months was investigated. The obtained results showed that the caper powders were rich in total polyphenols and a good source of protein, fat, ash, crude fiber and total carbohydrates. However, the addition of caper powders to chicken burger patties led to improve the quality parameters such as; a decrease in cooking loss and shrinkage, an increase in water holding capacity (WHC) and cooking yield and exhibited good sensory properties and better acceptability. Furthermore, such addition caused improvement of the quality as that inhibited the microbial load, and enhanced the oxidative stability of chicken burger patties as the thiobarbituric acid values of chicken burgers during frozen storage at -18°C for 6 months decreased by increasing of the caper powders levels for all studied treatments compared with the control. Therefore, the research recommended utilizing caper powders in the manufacturing of chicken burger patties as an effective natural additive with both antioxidant and antibacterial activities to replace synthetic ones which are used in chicken meat products given their potential to enhance quality parameters and nutritional value of chicken burger patties. 
 

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Alexandria Science Exchange Journal
Volume 43, Issue 1 - Serial Number 1
JANUARY- MARCH
March 2022
Pages 21-33

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