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48285

Improving the Quality Properties of Chicken Burger

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Last updated: 22 Jan 2023

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Abstract

The present study was undertaken to produce new low coast chicken burgers with significant nutritional value and to improve the physiochemical properties of the familiar chicken burger using partially replacement of breast chicken meat in formula 1 (F1), using 10% wheat germ and formula 2 (F2) with 30% pumpkin pulp, which were the most palatable ratios being win according to the panelists evaluations. The formulas were investigated for their physicochemical properties, consumer acceptability, approximate chemical composition, minerals content and the profile of amino and fatty acids. The results astonished that, the incorporation of wheat germ and pumpkin pulp made the products more palatable and increased both of crude fiber and carbohydrate content; further more wheat germ increased the crude fat in F1 and pumpkin pulp increased the moisture, ash, crude fiber and total carbohydrate contents significantly in F2. Sensory evaluation declared that there were no significant differences among the control sample and the two prepared formulas in all parameters, moreover adding wheat germ and pumpkin pulp improved the overall acceptability. It was astonishing that F2 was superior to control sample regarding to the organoleptic properties. Data obtained significant increase (P < 0.05) in both cooking loss and shrinkage in F2, otherwise cooking yield decreased significantly. The highest cooking yield (lowest cooking loss, shrinkage and expressible water) was recorded for F1. Adding wheat germ and pumpkin pulp resulted in slightly decreasing in the total essential amino acid content (1.76%, 2.09% respectively) compared to control sample. Wheat germ led to an increase in poly unsaturated fatty acids content (from 71.46 in control, to 74.25% in F1), whereas incorporating of pumpkin pulp into F2 decreased the % of saturated fatty acids while increased the total poly unsaturated fatty acids from 71.46 % in control to 73.74 % in F2. Moreover, using wheat germ and pumpkin pulp in our prepared chicken burgers reduced the final coasts by approximately 7.1 and 27% % respectively.

DOI

10.21608/jfds.2019.48285

Keywords

Chicken meat, Pumpkin pulp, Wheat germ, Chicken burgers

Authors

First Name

Zeinab

Last Name

Heikal

MiddleName

M. A.

Affiliation

Meat and Fish Tech. Res. Dept., Food Tech. Res. Inst., Agric. Res. Center, Giza.

Email

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City

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Orcid

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First Name

M.

Last Name

Youssef

MiddleName

K. E.

Affiliation

Food Sci. and Tech., Fac. of Agric., Assiut University

Email

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City

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Orcid

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First Name

A.

Last Name

Khalifa

MiddleName

H.

Affiliation

Food Sci. and Tech., Fac. of Agric., Assiut University

Email

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City

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Orcid

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First Name

Safaa

Last Name

Limam

MiddleName

A.

Affiliation

Food Sci. and Tech., Fac. of Agric., Assiut University

Email

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City

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Orcid

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First Name

B.

Last Name

Mostafa

MiddleName

M. D.

Affiliation

Meat and Fish Tech. Res. Dept., Food Tech. Res. Inst., Agric. Res. Center, Giza.

Email

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City

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Orcid

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Volume

10

Article Issue

6

Related Issue

7508

Issue Date

2019-06-01

Receive Date

2019-09-17

Publish Date

2019-06-01

Page Start

195

Page End

200

Print ISSN

2090-3650

Online ISSN

2090-3731

Link

https://jfds.journals.ekb.eg/article_48285.html

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https://jfds.journals.ekb.eg/service?article_code=48285

Order

6

Type

Original Article

Type Code

886

Publication Type

Journal

Publication Title

Journal of Food and Dairy Sciences

Publication Link

https://jfds.journals.ekb.eg/

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Article

Created At

22 Jan 2023