PHYSICOCHEMICAL, QUALITY CHARACTERISTICS AND MICROBIOLOGICAL EVALUATION OF FROZEN AND CHILLED BEEF BURGER | ||||
| Assiut Veterinary Medical Journal | ||||
| Article 12, Volume 70, Issue 180, January 2024, Page 134-150 PDF (919.15 K) | ||||
| Document Type: Research article | ||||
| DOI: 10.21608/avmj.2023.236736.1188 | ||||
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| Authors | ||||
AALAA, M. ABD-ELHAMID   1; WALAA M. ELSHERIF2; HUSSEIN YOUSSEF AHMED3; ABD-EL-MALEK, A.M. 4
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| 1Department of Food Hygiene, Safety and Technology, Meat Hygiene, Safety and Technology, Faculty of Veterinary Medicine, Assiut University, Egypt. | ||||
| 22 Food Hygiene Department, Nanotechnology Research Unit, Animal Health Research Institute, Agriculture Research Center, Egypt. 3Vice-Dean of Health Sciences College for Education & Student Affairs, New Assiut Technological University, Egypt. | ||||
| 3Emeritus Professor of Meat Hygiene, Safety and Technology, Department of Food Hygiene, Safety and Technology, Faculty of Veterinary Medicine, Assiut University, 71526, Egypt. | ||||
| 4Professor of Meat Hygiene, Safety and Technology, and Head of Department of Food Hygiene, Safety and Technology, Faculty of Veterinary Medicine, Assiut University, 71526, Egypt, | ||||
| Abstract | ||||
| The present study was planned to compare between frozen and chilled beef burgers. A total of 60 random samples of frozen and chilled beef burgers (30 of each) were collected during the period from May to August 2022 from different supermarkets for frozen beef burgers and refrigerators of markets for chilled beef burgers from Assiut City, Egypt. The samples were investigated for their sensory assessment, microbiological evaluation, physicochemical and keeping quality. To determine whether the results were acceptable, they were compared to Egyptian standards. The results showed that the frozen samples had lower scores of sensory evaluations, but higher in other tests than the chilled samples. Regarding chemical composition, no significant differences between mean values of moisture, fat and ash% of both frozen and chilled samples. The mean values of protein% of chilled samples were higher (15.72±0.66) than frozen samples (12.96±0.52), while the mean values of carbohydrate% were lower. Higher pH and phosphate values (6.39 ±0.028 and 0.373±39.28) in frozen samples in comparison with chilled samples (5.89±0.03 and 0.192±20.64). The obtained mean values of TBA (mg/kg) were 0.46±0.07 and 0.53±0.08 mg/kg, while TVBN were 12.16±0.64 and 11.93± 1.25 % in frozen and chilled samples, respectively. This study indicated defective manufacturing and storage in some chilled and frozen beef burger samples that aren’t of adequate hygienic quality and don’t meet Egyptian requirements. It is important to consider the potential public health risks associated with increased phosphorus (food additive) intake through additions. Regular monitoring and evaluations by researchers should be done for these chemicals. | ||||
| Keywords | ||||
| Meat products; Sensory; Microbial; Nutritional aspects; keeping quality | ||||
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