EFFECT OF COOKING METHODS ON ORGANOLEPTIC AND MICROBIOLOGICAL PROPERTIES OF LOW-FAT BEEFBURGER WITH ADDED OAT AS FAT-REPLACER | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 1, Volume 32, Issue 6, June 2007, Page 4585-4597 PDF (858.96 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2007.201168 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| M. K. Morsi1; Haiam M. Ibrahim2; S. M. Galal1; Mona A. Ibrahim2 | ||||
| 1Food Technology Dept. Fac. of Agric. Cairo University. | ||||
| 2Food Techhnology Dept. National Res. Center, Dokki, Cairo, Egypt. | ||||
| Abstract | ||||
| The present study was carried out to produce low-fat beef burger using oat at 1.5, 2.5 and 4%as fat-replacer and some natural additives to improve flavor and as preservative materials. Thyme (0.75%), rosemary (0.75 %) and mixture of thyme (0.375 %) + rosemary (0.375 %) were added to the suggested low-fat beef burger formulae. A control sample without any of these additives was used. All samples were stored at -20ْ C for three months. At zero time and during storage period, burger samples were subjected to one of the following cooking methods: a) Grilling of raw burger. b) Grilling of partially cooked ( by microwave ) burger. Organoleptic as well as microbiological tests were performed. Results showed that the presence of oat at 2.5% improved tenderness, texture, chewing and overall-acceptability of the investigated samples. Thyme in the micro waved-grilled beef burger samples showed significant deterioration in chewing and overall-acceptability. Grilling or Microwave cooking of burger followed by grilling caused sharp decrease in total microbial count and complete elimination of E. coli and St. aureus. During frozen storage, samples with thyme contained lower microbial counts than those samples containing mixture of thyme and rosemary. | ||||
| Keywords | ||||
| Low-fat beef burger; Oat; Natural additives; Organoleptic, Microbiological properties. | ||||
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