Heikal, Z., Youssef, M., Khalifa, A., Limam, S., Mostafa, B. (2019). Improving the Quality Properties of Chicken Burger. Journal of Food and Dairy Sciences, 10(6), 195-200. doi: 10.21608/jfds.2019.48285
Zeinab M. A. Heikal; M. K. E. Youssef; A. H. Khalifa; Safaa A. Limam; B. M. D. Mostafa. "Improving the Quality Properties of Chicken Burger". Journal of Food and Dairy Sciences, 10, 6, 2019, 195-200. doi: 10.21608/jfds.2019.48285
Heikal, Z., Youssef, M., Khalifa, A., Limam, S., Mostafa, B. (2019). 'Improving the Quality Properties of Chicken Burger', Journal of Food and Dairy Sciences, 10(6), pp. 195-200. doi: 10.21608/jfds.2019.48285
Heikal, Z., Youssef, M., Khalifa, A., Limam, S., Mostafa, B. Improving the Quality Properties of Chicken Burger. Journal of Food and Dairy Sciences, 2019; 10(6): 195-200. doi: 10.21608/jfds.2019.48285
Improving the Quality Properties of Chicken Burger
1Meat and Fish Tech. Res. Dept., Food Tech. Res. Inst., Agric. Res. Center, Giza.
2Food Sci. and Tech., Fac. of Agric., Assiut University
Abstract
The present study was undertaken to produce new low coast chicken burgers with significant nutritional value and to improve the physiochemical properties of the familiar chicken burger using partially replacement of breast chicken meat in formula 1 (F1), using 10% wheat germ and formula 2 (F2) with 30% pumpkin pulp, which were the most palatable ratios being win according to the panelists evaluations. The formulas were investigated for their physicochemical properties, consumer acceptability, approximate chemical composition, minerals content and the profile of amino and fatty acids. The results astonished that, the incorporation of wheat germ and pumpkin pulp made the products more palatable and increased both of crude fiber and carbohydrate content; further more wheat germ increased the crude fat in F1 and pumpkin pulp increased the moisture, ash, crude fiber and total carbohydrate contents significantly in F2. Sensory evaluation declared that there were no significant differences among the control sample and the two prepared formulas in all parameters, moreover adding wheat germ and pumpkin pulp improved the overall acceptability. It was astonishing that F2 was superior to control sample regarding to the organoleptic properties. Data obtained significant increase (P < 0.05) in both cooking loss and shrinkage in F2, otherwise cooking yield decreased significantly. The highest cooking yield (lowest cooking loss, shrinkage and expressible water) was recorded for F1. Adding wheat germ and pumpkin pulp resulted in slightly decreasing in the total essential amino acid content (1.76%, 2.09% respectively) compared to control sample. Wheat germ led to an increase in poly unsaturated fatty acids content (from 71.46 in control, to 74.25% in F1), whereas incorporating of pumpkin pulp into F2 decreased the % of saturated fatty acids while increased the total poly unsaturated fatty acids from 71.46 % in control to 73.74 % in F2. Moreover, using wheat germ and pumpkin pulp in our prepared chicken burgers reduced the final coasts by approximately 7.1 and 27% % respectively.
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