Utilization from lemongrass and red sorghum bran as natural antioxidant and alternative for fat to improving quality and oxidative stability of beef burger | ||||
| African Journal of Biological Sciences | ||||
| Article 4, Volume 14, Issue 1, 2018, Page 39-52 PDF (447.73 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajbs.2018.65274 | ||||
 View on SCiNiTO | ||||
| Author | ||||
Gehan Abd El-Wahab 
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| Department of Nutrition and Food Science, Faculty of Specific Education, Ain Shams University, Cairo, Egypt | ||||
| Abstract | ||||
| This study was carried out to evaluatebeef burger prepared from lemongrass and red sorghum bran as a natural antioxidant and alternative for fat at level 10, 20, 30 and 40% from sheep fat to produce four beef burger formulae. Control beef burger was prepared without any addition. Chemical analyses (moisture, protein, fat, ash, crude fiber and total carbohydrates) were carried out in raw materials (lemongrass and red sorghum bran), beef burger and their formulae during storage period (3 month). Thiobarbituric acid, water holding capacity, plasticity cooking loss, shrinkage, and texture profile analyses (TPA) and total bacterial count were determined in beef burger and their formulae during storage period for 3 months at -4oC. Moreover organoleptic characteristics were determined in fresh beef burger and their formulae. The results showed that the moisture and protein were decreased by increasing storage period as well as total lipids; total ash, crude fiber and total carbohydrates were increased. Plasticity and water holding capacity (WHC) shrinkage and cooking loss were increased during storage period. As the storage period increased, thiobarbituric acid (TBA) values increased for all beef burger and their formulae. During the storage period, the control beef burger showed the highest of total bacterial count, while, the formulae were observed the lowest one when lemongrass and red sorghum bran increased where they are rich in their natural antioxidant which protective the sheep fat in the formulae from oxidative. The organoleptic evaluations showed that the beef burger formula replacement sheep fat at level 10, 20 and 30%, respectively had higher acceptability (45.0, 40.0 and 37.5) and nearly control beef burger (45.0). Whereas, the beef burger formula replacement fat at level 40% had the lowest acceptability (30.0). It can be recommended that the lemongrass and red sorghum bran can play an important role as antioxidant, reduce oxidative sheep fat and antibacterial agents in refrigerated beef burger and their formulae. | ||||
| Keywords | ||||
| Lemongrass; red sorghum hull; Beef burger; antioxidant | ||||
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