الفهرس | Only 14 pages are availabe for public view |
Abstract This study was aimed to preparation of chicken burger by replacement of chicken breast meat by (10%) wheat germ flour or (30%) steamed pumpkin pulp and addition of (1%) rosemary powder, and study the quality properties in the prepared products. Besides studying the quality properties during cold storage at 4± 1ºC for three weeks as well as frozen storage at -18±1ºC for three months. Themost important obtained resultscould be summarized as follows: Replacement of chicken breast meat by (10%) wheat germ flour for preparing chicken burger: • Improved the proximate composition by increasing significantly the crude fat, crude fiber, carbohydrate contents as well as the caloric value. • Improved the physio-chemicalproperties which increased the cooking yield and the water holding capacity whereas decreased the cooking loss and shrinkage. • Increased the poly unsaturated fatty acids content. • Reduced the total bacterial count, yeasts and mould count compared with control. • Not affect significantly on sensory evaluation of the final product. • Finally it reduced the final coasts by 7.1%. Replacement of chicken breast meat by (30%) pumpkin pulp for preparing chicken burger: • Improved the proximate composition by increasing theash, crude fiber and carbohydrate contents but, decreasing as well as the caloric value. • Affected the physio-chemicalproperties which increased the cooking loss and decreased the water holding capacity, cooking yield and shrinkage. • Incorporating of pumpkin pulp improved the fatty acids profile. • Reduced the total bacterial count, yeasts and mould count compared with control. • Improved the sensory evaluation of the final product compared with control. • Finally it reduced the final coasts by 27%. Addition of (1%) rosemary for preparing chicken burger: • Increased theash, and carbohydrate contents whiledecreasedmoistureand protein contents. • Improved the physiochemical properties which increased the cooking yield and the water holding capacity whereas decreased the cooking loss and shrinkagecompared with control. • Decreased the TBA value and peroxide value in control and treated products. • Decreased the total bacterial count, yeasts and mould count in control and treated products. • Decreased unsignificantly the sensory evaluation at zero time and during storage Effect of cold storage (4 ± 1°C)for three weeksof the prepared chicken burger: • Decreased the moisture, protein contents while increasingthe crude fat, ash and carbohydrate contents as well as the caloric value. • Affected the physio-chemical properties which increased the cooking loss, shrinkage, TBA value, peroxide value and decreased the water holding capacity as well as cooking yield in control and all treated products. • Increased the total bacterial count, while yeasts and moulds were observed in the second week of storage in control and all treated products. • Significantly(p < 0.05) decreased the sensory evaluation in control and all treated products. Effect of frozen storage (-18 ± 1°C) for three months of the prepared chicken burger: • Decreased the moisture, protein contents while increasingthe crude fat, ash and carbohydrate contents as well as the caloric value. • Affected the physio-chemical properties which increased the cooking loss, shrinkage TBA value, peroxide value and decreased the water holding capacity, cooking yield. • Decreased the total bacterial count, while, yeasts and moulds were not detected in control and all treatedproducts. • Decreased unsignificantly the sensory evaluation in control and all treated products. |