General Characteristics and Storage Stability of Beef Burger Containing Citrus Wastes Mixture
A. Keshk, S., M.Abd El-Razek, A., A.Amin, W. (2008). General Characteristics and Storage Stability of Beef Burger Containing Citrus Wastes Mixture. EKB Journal Management System, 29(October-December), 208-216. doi: 10.21608/asejaiqjsae.2008.3200
Samia A. Keshk; Amal M.Abd El-Razek; Wafaa A.Amin. "General Characteristics and Storage Stability of Beef Burger Containing Citrus Wastes Mixture". EKB Journal Management System, 29, October-December, 2008, 208-216. doi: 10.21608/asejaiqjsae.2008.3200
A. Keshk, S., M.Abd El-Razek, A., A.Amin, W. (2008). 'General Characteristics and Storage Stability of Beef Burger Containing Citrus Wastes Mixture', EKB Journal Management System, 29(October-December), pp. 208-216. doi: 10.21608/asejaiqjsae.2008.3200
A. Keshk, S., M.Abd El-Razek, A., A.Amin, W. General Characteristics and Storage Stability of Beef Burger Containing Citrus Wastes Mixture. EKB Journal Management System, 2008; 29(October-December): 208-216. doi: 10.21608/asejaiqjsae.2008.3200

General Characteristics and Storage Stability of Beef Burger Containing Citrus Wastes Mixture

Alexandria Science Exchange Journal
Article 1, Volume 29, October-December - Serial Number 4, October 2008, Page 208-216  XML PDF (501.46 K)
Document Type: Original Article
DOI: 10.21608/asejaiqjsae.2008.3200
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Authors
Samia A. Keshk1; Amal M.Abd El-Razek2; Wafaa A.Amin3
1Meat and Fish Technol. Res. Dept., Food Technology Res. Inst. A.R.C., El-Sabahia, Alex. Egypt.
2Dept. of Food Sci. &Technol., Fac. of Agric., Univ. of Alex., Egypt
3Hort. Crop. Processing Res. Dept., Food Technol. Res. Inst. A.R.C., El- Sabahia, Alex. Egypt
Abstract
The Effect of adding 2% mixture of (Raw, steamed and water blanched) dried free seeds citrus wastes on the chemical composition, storage stability at -18°C for 90 days, sensory properties and microbiological quality of beef burger patties were studied. Such addition caused a slight reduction in moisture and protein, a noticeable rise in carbohydrates, fat retention, WHC, pH and energetic value of beef burger patties. On the other side, frozen storage of such products led to rise in fat retention, WHC, pH, TBA values and a reduction in count of total viable, Psychrophilic, Enterobactereaceae and Coliform bacteria. The evaluation of sensorial attributes of beef burger patties free and containing 2% mixture of free seeds citrus wastes showed nearly closed acceptability before and after frozen storage. Addition of the formentioned waste led to product with low fat and high and antioxidant content.
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