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214810

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

Article

Last updated: 01 Jan 2025

OverviewSimilar Items

Subjects

-

Tags

Food Science and technology

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. 
 

DOI

10.21608/asejaiqjsae.2022.214810

Keywords

Caper, chicken burger patties, quality parameters

Authors

First Name

Hind

Last Name

Abu-shama

MiddleName

Saad

Affiliation

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

Email

hendabushama@yahoo.com

City

Cairo

Orcid

-

Volume

43

Article Issue

1

Related Issue

30186

Issue Date

2022-03-01

Receive Date

2021-12-10

Publish Date

2022-03-30

Page Start

21

Page End

33

Print ISSN

1110-0176

Online ISSN

2536-9784

Article File

ASEJAIQJSAE_Volume 43_Issue 1_Pages 21-33.pdf

PDF . 630.1kB

Link

https://asejaiqjsae.journals.ekb.eg/article_214810.html

Detail API

https://asejaiqjsae.journals.ekb.eg/service?article_code=214810

Order

3

Type

Original Article

Type Code

53

Publication Type

Journal

Publication Title

Alexandria Science Exchange Journal

Publication Link

https://asejaiqjsae.journals.ekb.eg/

MainTitle

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

Details

Type

Article

Created At

22 Jan 2023