Effect of Lentil (Lens culinaris) Coat Powder Addition on Lipid Oxidation and Quality Characteristics of Beef Burgers Stored at 4ºC | ||||
| Suez Canal University Journal of Food Sciences | ||||
| Article 5, Volume 3, Issue 1, January 2016, Page 35-44 PDF (363.74 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/scuj.2016.6663 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| El-Samahy K.1; Hassan Embaby1; Sayed Mokhtar1; Ahmed Mostafa2; Amal Gaballah1 | ||||
| 1Department of Food Technology, Faculty of Agriculture, Suez Canal University, Ismailia 41522, Egypt | ||||
| 2Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University, Assiut 71524, Egypt | ||||
| Abstract | ||||
| The effects of three concentrations (1, 2 and 3%) of lentil coat powder (LCP) on physicochemical properties, lipid stability and sensory characteristics of beef burgers were investigated after 0, 3, 6, 9 and 12 days of cold storage at 4 ± 1ºC. Burgers containing LCP had lower levels of moisture, protein, fat and pH, but they had higher levels of ash, carbohydrates, total phenolic compounds (TPC), antioxidant activity and water holding capacity (WHC) when compared with the control and BHT/BHA samples. Also, the addition of LCP retarded lipid oxidation by decreasing of TBARS values that improved the oxidative stability of burger samples. The efficiency of LCP to retard lipid oxidation was concentration-dependent. Moreover, LCP decreased L*, a* and b* values of beef burgers. Lentil coat powder improved sensory characteristics during the cold storage, and the samples containing (1% and 2%) levels of LCP had the best quality. | ||||
| Keywords | ||||
| Lentil coat powder; lipid oxidation; Antioxidant activity; sensory properties; Beef burger | ||||
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