Aly, A., Morsy, H. (2019). Studies on Quality Attributes of Chicken Burger Prepared with Spinach, Basil and Radish. Journal of Food and Dairy Sciences, 10(5), 153-157. doi: 10.21608/jfds.2019.43133
A. A. Aly; Hasnaa A. Morsy. "Studies on Quality Attributes of Chicken Burger Prepared with Spinach, Basil and Radish". Journal of Food and Dairy Sciences, 10, 5, 2019, 153-157. doi: 10.21608/jfds.2019.43133
Aly, A., Morsy, H. (2019). 'Studies on Quality Attributes of Chicken Burger Prepared with Spinach, Basil and Radish', Journal of Food and Dairy Sciences, 10(5), pp. 153-157. doi: 10.21608/jfds.2019.43133
Aly, A., Morsy, H. Studies on Quality Attributes of Chicken Burger Prepared with Spinach, Basil and Radish. Journal of Food and Dairy Sciences, 2019; 10(5): 153-157. doi: 10.21608/jfds.2019.43133
Studies on Quality Attributes of Chicken Burger Prepared with Spinach, Basil and Radish
Home Economics Department, Faculty of Specific Education, Benha University, Egypt
Abstract
This study was carried out to utilize adding spinach, basil and radish to chicken burger formula and evaluation some chemical, sensory and bacteriological parameters.Radish (RB) and collected burger treatments had higher total lipids content (11.1%). Crude protein content ranged between 49.1 % and 64.2% in all chicken burger treatments. Ash, fiber and total carbohydrates content ranged between7.6% and 10.5%, 1.86% and 3.25 %, 17.04% and 31.65%, respectively. The total saturated fatty acids for oils extracted from CB (Control burger), SB (spinach burger) and RB (radish burger) treatments were 29.65, 29.78and 33.96%, while the total unsaturated fatty acids amounted to 68.04, 69.97 and 65.77%, respectively and the palmtic acid was the major saturated fatty acids, while oleic acid was the predominant unsaturated fatty acid. Lycine was the predominant essential amino acid (4.66 % to 5.36 %) in all treatments. Glutamic acid showed higher ratio of non-essential amino acid (10.12% and 12.19%). The results showed that addition of spinach, radish and basil to chicken burger samples retarded the growth of total molds and yeasts, total bacterial count, psychrophilic bacteria and spore-forming bacteria of chicken burger samples during freeze storage period (-20 ± 2°C), hence the shelf life of radish and spinach burger samples increased to 8 months compared to other samples (6 months). Sensory properties such as appearance, color, texture, taste and odor of the chicken burgers samples were improved due to the applied additive from radish and spinach. It could be utilize radish and spinach as natural antimicrobial additive in preparation of chicken burger and to enhance the sensory properties.
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