Badr, S., El-Waseif, M., Ghaly, M. (2018). Effect of Addition Watermelon Rind Powder on Quality Criteria and Microbial Aspects of Beef Burger Patties during Frozen Storage Periods. Journal of Food and Dairy Sciences, 9(6), 177-187. doi: 10.21608/jfds.2018.35852
S. A. Badr; M. A. El-Waseif; M. S. Ghaly. "Effect of Addition Watermelon Rind Powder on Quality Criteria and Microbial Aspects of Beef Burger Patties during Frozen Storage Periods". Journal of Food and Dairy Sciences, 9, 6, 2018, 177-187. doi: 10.21608/jfds.2018.35852
Badr, S., El-Waseif, M., Ghaly, M. (2018). 'Effect of Addition Watermelon Rind Powder on Quality Criteria and Microbial Aspects of Beef Burger Patties during Frozen Storage Periods', Journal of Food and Dairy Sciences, 9(6), pp. 177-187. doi: 10.21608/jfds.2018.35852
Badr, S., El-Waseif, M., Ghaly, M. Effect of Addition Watermelon Rind Powder on Quality Criteria and Microbial Aspects of Beef Burger Patties during Frozen Storage Periods. Journal of Food and Dairy Sciences, 2018; 9(6): 177-187. doi: 10.21608/jfds.2018.35852
Effect of Addition Watermelon Rind Powder on Quality Criteria and Microbial Aspects of Beef Burger Patties during Frozen Storage Periods
1Food Science and Technology Department, Faculty of Agriculture, Al-Azhar University, Cairo, Egypt.
2Biochemistry Department, Faculty of Agriculture, Al-Azhar University, Cairo, Egypt.
Abstract
The Watermelon rind powder (WMRP) as a natural source of fiber, minerals, amino acids and natural antioxidant compounds. This research was performed to evaluate the influence of addition of WMRP at different level (3, 6, 9 and 12%) from total formula of beef burger patties on chemical, physiochemical, microbiological and sensory characteristics of beef burger patties during frozen storage period at – 18 ±2°C up to 90 days. The obtained results showed that the percentage of the WMR about 37.84 % from the total weight of watermelon fruit which can be considered as by-product for processing. However, the WMRP contained crude fiber (15.98%), total ash (12.55%), Na (515.44 mg/100g), Ca (311.22 mg/100g), Mg (298.61mg/100g), P (288.28 mg/100g), and K (130.04 mg/100g), while Fe (12.98mg/100g) and Zn (3.12 mg/100g) as macro and micro elements. Lysine, leucine, valine and isoleucine were the major essential amino acids (4.97, 4.71, 3.75 and 3.14 gm/100gm protein, respectively). Meanwhile, glutamic, arginine, Aspartic, Alanine and Glycine were the major non-essential amino acids (9.94, 8.91, 6.63, 6.11 and 5.76 gm/100gm protein, respectively). Moreover, the incorporation of WMRP into the beef burger patties as texturized soy substitute, caused to improvement of gross chemical composition as that increased both of fiber, total ash, total soluble carbohydrates content and decreased crude fat of beef burger patties, as well as the improvement of physiochemical quality criteria (pH value, WHC, shrinkage, TVN and TBA values) throughout frozen storage in comparison with control sample. In addition, WMRP inhibited the growth and activity of microbial, as well as reduction of lipid oxidation in tested prepared product. Also, beef burger patties containing the WMRP exhibited a good sensory properties and better acceptability, especially those contained 6 and 9 % WMRP, even after stored for 90 days under frozen condition. The present results are useful of used WMRP in fortification of meat products to improve the nutritionally and healthy safe.
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