QUALITY IMPROVEMENT OF CAMEL MEAT BURGER FORMULATED WITH FAT REPLACERS DURING FROZEN STORAGE

Shehata, M. F.; Salama, Nadia A.; Helmy, Shahinaz A.; Mohamed, Abeer T.A.

doi:10.21608/ejnf.2022.236558

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	QUALITY IMPROVEMENT OF CAMEL MEAT BURGER FORMULATED WITH FAT REPLACERS DURING FROZEN STORAGE
Egyptian Journal of Nutrition and Feeds
Article 5, Volume 25, Issue 1, April 2022, Page 53-66 PDF (712.43 K)
Document Type: Original Article
DOI: 10.21608/ejnf.2022.236558
Authors
M. F. Shehata¹; Nadia A. Salama²; Shahinaz A. Helmy²; Abeer T.A. Mohamed ¹
¹Division of Animal and Poultry Production, Desert Research Center, Cairo, Egypt
²Department of Food Science, Faculty of Agriculture, Cairo University, Giza, Egypt
Abstract
The objective of this study was to improve the quality of camel meat burger by replacing camel meat fat with two levels (5 and 10%) of barley grains and wheat bran as fat replacers. The obtained results of fat-replaced treatments scored higher content of moisture, crude protein, total ash, crude fibres and lower content of fat, compared with those of control sample. Also, the total energy value was 254.49/100g kcal for fresh, while low-fat levels of treated samples were 175.10 (10% fat) and 207.43 kcal/100g (15 % fat) before cooking, respectively. The pH values of all treatments were significant higher (P≥0.05) than those of control one. Meanwhile, Thiobarbituric acid values (TBA) of the treated burger samples were significantly lower (P≥0.05) than those of control sample. Furthermore, the impact of storage on the quality attributes of the camel meat burger was as per the following: slight decrease in pH values was noticed in all treatments, an increase in TBA values in all treatments. Water holding capacity (WHC) of the treatments with fat-replacers which was significantly higher (P≥0.05) than the control counterpart decreased during frozen storage for all treatments. Cooking loss and shrinkage percentage of fat-replacer treatments were significantly lower than those of control and by progressive frozen-storage period, noticed an increase in both of cooking loss and shrinkage, meanwhile, the cooking yield was decreased. The total bacterial count as well as psychrophilic count was significantly higher in fat–replaced treatments than those of control one. The number of bacterial count increased with decreasing the fat level for 45 days of storage periods then number of bacterial count decreased until the end of frozen storage. Concerning the sensory evaluation, the overall acceptability was higher due to fat-replaced samples. It could be concluded that using wheat bran and barley grains for producing camel meat burger led to an improvement in quality characteristics and an improvement in the overall acceptability of the treatments. The best treatment was camel burger which prepared with 10% barley grain + 10% fat content
Keywords
Camel burger; fat; wheat bran; barley; fat replacers


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QUALITY IMPROVEMENT OF CAMEL MEAT BURGER FORMULATED WITH FAT REPLACERS DURING FROZEN STORAGE