El-Kordy, M., Osheba, A., Hassan, A., El-beltagy, A. (2019). QUALITY ATTRIBUTES OF CHICKEN BURGER FORMULATED WITH DIFFERENT LEVELS OF GIZZARD OR MECHANICAL DEBONED CHICKEN MEAT DURING FROZEN STORAGE. Menoufia Journal of Food and Dairy Sciences, 4(4), 125-139. doi: 10.21608/mjfds.2019.174901
Mai M. El-Kordy; A. S. Osheba; Amal A. Hassan; A. E. El-beltagy. "QUALITY ATTRIBUTES OF CHICKEN BURGER FORMULATED WITH DIFFERENT LEVELS OF GIZZARD OR MECHANICAL DEBONED CHICKEN MEAT DURING FROZEN STORAGE". Menoufia Journal of Food and Dairy Sciences, 4, 4, 2019, 125-139. doi: 10.21608/mjfds.2019.174901
El-Kordy, M., Osheba, A., Hassan, A., El-beltagy, A. (2019). 'QUALITY ATTRIBUTES OF CHICKEN BURGER FORMULATED WITH DIFFERENT LEVELS OF GIZZARD OR MECHANICAL DEBONED CHICKEN MEAT DURING FROZEN STORAGE', Menoufia Journal of Food and Dairy Sciences, 4(4), pp. 125-139. doi: 10.21608/mjfds.2019.174901
El-Kordy, M., Osheba, A., Hassan, A., El-beltagy, A. QUALITY ATTRIBUTES OF CHICKEN BURGER FORMULATED WITH DIFFERENT LEVELS OF GIZZARD OR MECHANICAL DEBONED CHICKEN MEAT DURING FROZEN STORAGE. Menoufia Journal of Food and Dairy Sciences, 2019; 4(4): 125-139. doi: 10.21608/mjfds.2019.174901
QUALITY ATTRIBUTES OF CHICKEN BURGER FORMULATED WITH DIFFERENT LEVELS OF GIZZARD OR MECHANICAL DEBONED CHICKEN MEAT DURING FROZEN STORAGE
1Meat and Fish Tech. Res. Department, Food Tech. Res. Institute, Agricultural Research Center, Giza Egypt 12613
2Food Science and Technology, Faculty of Agriculture, Menoufia University, Shibin El-Kom, Egypt.
Abstract
The chicken burgers were formulated with 20, 40 and 60% levels of gizzard or mechanically deboned chicken meat (MDCM). The chemical, physicochemical, microbiological and sensory properties of chicken burgers were evaluated during storage at -18±1ºC for 6 months. The chicken burgers formulated with gizzard had higher (p ≤ 0.05) moisture (70.56%), crude protein (17.23%), total ash (2.97%) and lower (p ≤ 0.05) total volatile nitrogen (14.46 mg/100g), thiobarbituric acid (0.54 mg malonaldehyde/kg sample), peroxide value (3.74 meq/kg fat), pH (6.42), water holding capacity value (3.50 cm2/0.3g) and plasticity (3.11 cm2/0.3g) than chicken burgers formulated with MDCM. The crude protein and total ash contents of the chicken burgers were (p ≤ 0.05) decreased and crude fat, total volatile nitrogen, and thiobarbituric acid increased (p ≤ 0.05) by increasing the levels of gizzard or MDCM. Increasing the levels of gizzard in the chicken burgers led to reducing total bacterial count, psychrophilic bacteria and Staphylococcus aureus counts compared with control chicken burger. However, MDCM had an opposite trend. The sensory properties of the chicken burgers formulated with gizzard had rating scores described as like very much (7.52-8.05). However, chicken burgers formulated with MDCM had rating scores ranged between like moderately (6.80) and like very much (7.03-7.64). Although TVN, TBA, PV and microbial load of the chicken burgers increased and sensory properties decreased during the storage period, the chicken burger still had an acceptable quality.
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