Emam, O., Ibrahim, S., Saber, B. (2016). Effect of Recipes Ingredients on Quality Attributes of Carp Burgers. Journal of Food and Dairy Sciences, 7(10), 451-455. doi: 10.21608/jfds.2016.46058
O. A. Emam; S. M. Ibrahim; Berlanty M. Saber. "Effect of Recipes Ingredients on Quality Attributes of Carp Burgers". Journal of Food and Dairy Sciences, 7, 10, 2016, 451-455. doi: 10.21608/jfds.2016.46058
Emam, O., Ibrahim, S., Saber, B. (2016). 'Effect of Recipes Ingredients on Quality Attributes of Carp Burgers', Journal of Food and Dairy Sciences, 7(10), pp. 451-455. doi: 10.21608/jfds.2016.46058
Emam, O., Ibrahim, S., Saber, B. Effect of Recipes Ingredients on Quality Attributes of Carp Burgers. Journal of Food and Dairy Sciences, 2016; 7(10): 451-455. doi: 10.21608/jfds.2016.46058
Effect of Recipes Ingredients on Quality Attributes of Carp Burgers
2Fish Processing and Technology Lab., National Institute of Oceanography and Fisheries, Egypt.
Abstract
This work was planned to investigate the effect of recipes ingredients on Common carp (Cyprinus carpio) burgers quality. The minced carp was mixed with recommended recipe ingredients (A) and other one was mixed with Spysi recipe ingredients (B). After that, two batches were formed by burgers machine. Results showed that recipe (B) improved water holding ability in raw burgers samples as compared with other one (A). Changes in chemical composition exception protein content of microwave cooked burgers (A) and (B) were similar. Raw burgers with recipe (B) had high values of total volatile basic nitrogen (TVB-N) (21.7 mg\100g ww); trimethylamine nitrogen (TMA-N) (2.33mg\100g) and low value of thiobarbituric acid (TBA). In addition, Cd level did not detectable in raw fish flesh and its products with different recipes. Raw burgers with recipe (B) had high levels of minerals (Fe, Zn, and Cu) than that with recipe (A). Frying increased levels of Fe, Cu and Mn in burgers with recipe (A) as compared with recipes (B). On the other hand, two recipes led to increase in microbial load in raw burgers. Total plate count (TPC) (49×103cfu\g), thermophilic (50 cfu\g), yeasts and molds (20 cfu\g) were higher in raw burgers with recipe (A) than other one (B) however, enterobacteriaceae count was undetectable. In addition to, both recipes (A and B) improved sensory properties of cooked burgers in particular odor property in case of burgers with recipe (B). In conclusion, this work recommends that ingredients of recipes used had clearly affect quality properties of burgers. Also, recipe (B) had a high ability of water holding capacity, nutritive value and improved sensory characteristics especially odor property of burgers manufactured from common carp compared with recipe (A).
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