Effect of Moringa Leaves Powder on the Chemical, Microbial and Sensory Evaluation of Catfish Burger | ||||
| Assiut Journal of Agricultural Sciences | ||||
| Article 3, Volume 52, Issue 1, March 2021, Page 31-41 PDF (417.43 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajas.2021.171563 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Rania H.; M. A. Kenawi; H. A. Abdelaal | ||||
| Dept. Food sci., Minia Univ., Egypt. | ||||
| Abstract | ||||
| Fish is considered as one of the cheapest sources of animal protein all over the globe. It provides protein, vitamins, minerals and omega-3 fatty acids for human diets. It represents one of the national income sources in Egypt. The Egyptian Fisheries Authority declared in 2020 that, the production of fish reached 1 million 920 thousand tons. Since African catfish is one of the fish species consumed in Egypt. This study was done to use the fresh (Nile Karmout) catfish (Claries gariepinus) to produce catfish burger, and study the effect of adding 1% of Moringa leaves powder to the formula on the chemical composition, microbiological stability, and sensory evaluation of the product. The data showed that the addition of 1% moringa leaves powder to the catfish burger caused reduction in the water holding capacity, and increased the cooking loss while reduced the number of the examined bacterial count and improved the sensory evaluation compared to the control samples. | ||||
| Keywords | ||||
| Catfish burger; moringa leaves powder; Nile Karmout | ||||
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