General Characteristics and Storage Stability of Beef Burger Containing Citrus Wastes Mixture

Document Type : Original Article

Authors

1 Meat and Fish Technol. Res. Dept., Food Technology Res. Inst. A.R.C., El-Sabahia, Alex. Egypt.

2 Dept. of Food Sci. &Technol., Fac. of Agric., Univ. of Alex., Egypt

3 Hort. Crop. Processing Res. Dept., Food Technol. Res. Inst. A.R.C., El- Sabahia, Alex. Egypt

Abstract

The Effect of adding 2% mixture of (Raw, steamed and water blanched) dried free seeds citrus wastes on the chemical composition, storage stability at -18°C for 90 days, sensory properties and microbiological quality of beef burger patties were studied. Such addition caused a slight reduction in moisture and protein, a noticeable rise in carbohydrates, fat retention, WHC, pH and energetic value of beef burger patties. On the other side, frozen storage of such products led to rise in fat retention, WHC, pH, TBA values and a reduction in count of total viable, Psychrophilic, Enterobactereaceae and Coliform bacteria. The evaluation of sensorial attributes of beef burger patties free and containing 2% mixture of free seeds citrus wastes showed nearly closed acceptability before and after frozen storage. Addition of the formentioned waste led to product with low fat and high and antioxidant content.

Main Subjects

Files

Share

How to cite

Statistics