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174901

QUALITY ATTRIBUTES OF CHICKEN BURGER FORMULATED WITH DIFFERENT LEVELS OF GIZZARD OR MECHANICAL DEBONED CHICKEN MEAT DURING FROZEN STORAGE

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Last updated: 26 Dec 2024

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Abstract

The chicken burgers were formulated with 20, 40 and 60% levels of gizzard or mechanically deboned chicken meat (MDCM). The chemical, physicochemical, microbiological and sensory properties of chicken burgers were evaluated during storage at -18±1ºC for 6 months. The chicken burgers formulated with gizzard had higher (p ≤ 0.05) moisture (70.56%), crude protein (17.23%), total ash (2.97%) and lower (p ≤ 0.05) total volatile nitrogen (14.46 mg/100g), thiobarbituric acid (0.54 mg malonaldehyde/kg sample), peroxide value (3.74 meq/kg fat ), pH (6.42), water holding capacity value (3.50 cm2/0.3g) and plasticity (3.11 cm2/0.3g) than chicken burgers formulated with MDCM. The crude protein and total ash contents of the chicken burgers were (p ≤ 0.05) decreased and crude fat, total volatile nitrogen, and thiobarbituric acid increased (p ≤ 0.05) by increasing the levels of gizzard or MDCM. Increasing the levels of gizzard in the chicken burgers led to reducing total bacterial count, psychrophilic bacteria and Staphylococcus aureus counts compared with control chicken burger. However, MDCM had an opposite trend. The sensory properties of the chicken burgers formulated with gizzard had rating scores described as like very much (7.52-8.05). However, chicken burgers formulated with MDCM had rating scores ranged between like moderately (6.80) and like very much (7.03-7.64). Although TVN, TBA, PV and microbial load of the chicken burgers increased and sensory properties decreased during the storage period, the chicken burger still had an acceptable quality.

DOI

10.21608/mjfds.2019.174901

Keywords

Chicken burger, Chicken meat, Gizzard, mechanical deboned chicken meat

Authors

First Name

Mai M.

Last Name

El-Kordy

MiddleName

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Affiliation

Meat and Fish Tech. Res. Department, Food Tech. Res. Institute, Agricultural Research Center, Giza Egypt 12613

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City

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Orcid

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First Name

A. S.

Last Name

Osheba

MiddleName

-

Affiliation

Meat and Fish Tech. Res. Department, Food Tech. Res. Institute, Agricultural Research Center, Giza Egypt 12613

Email

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City

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Orcid

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First Name

Amal A.

Last Name

Hassan

MiddleName

-

Affiliation

Food Science and Technology, Faculty of Agriculture, Menoufia University, Shibin El-Kom, Egypt.

Email

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City

-

Orcid

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First Name

A. E.

Last Name

El-beltagy

MiddleName

-

Affiliation

Food Science and Technology, Faculty of Agriculture, Menoufia University, Shibin El-Kom, Egypt.

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City

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Orcid

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Volume

4

Article Issue

4

Related Issue

25381

Issue Date

2019-10-01

Receive Date

2021-06-03

Publish Date

2019-10-01

Page Start

125

Page End

139

Print ISSN

2357-0792

Online ISSN

2735-3486

Article File

MJFDS_Volume 4_Issue 4_Pages 125-139.pdf

PDF . 433.1kB

Link

https://mjfds.journals.ekb.eg/article_174901.html

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https://mjfds.journals.ekb.eg/service?article_code=174901

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original papers

Type Code

1,406

Publication Type

Journal

Publication Title

Menoufia Journal of Food and Dairy Sciences

Publication Link

https://mjfds.journals.ekb.eg/

MainTitle

QUALITY ATTRIBUTES OF CHICKEN BURGER FORMULATED WITH DIFFERENT LEVELS OF GIZZARD OR MECHANICAL DEBONED CHICKEN MEAT DURING FROZEN STORAGE

Details

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Article

Created At

23 Jan 2023