ismail, H., rahma, E., Aly-Aldin, M., said, M. (2024). UTILIZATION OF FRUITS AND VEGETABLES BY-PRODUCTS IN THE MANUFACTURE OF BEEF BURGER. Menoufia Journal of Food and Dairy Sciences, 8(12), 121-136. doi: 10.21608/mjfds.2024.248934.1008
hassan ismail; elsayed rahma; Mohamed Aly-Aldin; Mahmoud said. "UTILIZATION OF FRUITS AND VEGETABLES BY-PRODUCTS IN THE MANUFACTURE OF BEEF BURGER". Menoufia Journal of Food and Dairy Sciences, 8, 12, 2024, 121-136. doi: 10.21608/mjfds.2024.248934.1008
ismail, H., rahma, E., Aly-Aldin, M., said, M. (2024). 'UTILIZATION OF FRUITS AND VEGETABLES BY-PRODUCTS IN THE MANUFACTURE OF BEEF BURGER', Menoufia Journal of Food and Dairy Sciences, 8(12), pp. 121-136. doi: 10.21608/mjfds.2024.248934.1008
ismail, H., rahma, E., Aly-Aldin, M., said, M. UTILIZATION OF FRUITS AND VEGETABLES BY-PRODUCTS IN THE MANUFACTURE OF BEEF BURGER. Menoufia Journal of Food and Dairy Sciences, 2024; 8(12): 121-136. doi: 10.21608/mjfds.2024.248934.1008
UTILIZATION OF FRUITS AND VEGETABLES BY-PRODUCTS IN THE MANUFACTURE OF BEEF BURGER
1Horti. Crops Tech. Res. Dept., Food Tech. Res. Institute, Agric. Res. Center, Giza, Egypt.
2Department of Food Science and Technology, Faculty of Agriculture, Menoufia University, Shibin El-Kom, Egypt.
3Agriculture Research Center, Ministry Of Agriculture, Giza, Egypt.
Abstract
This investigation was carried out to evaluate the chemical, physical, and sensory properties as well as bioactive compounds, and antioxidant activity of beef burgers formulated by replacing meat with different levels (5, 10, and 15%) of guava and tomato waste powders (peels or seeds) during cold storage (4±1°C for 28 days). Replacing both tomato and guava waste powders (peels or seeds) at all levels during the manufacture of beef burgers increased (P ≤ 0.05) their means content from protein, fat, crude fiber, and bioactive compounds compared to control beef burgers. The beef burger means content from fat, protein, crude fiber, water holding capacity, and bioactive compounds were decreased (P ≤ 0.05) with an increasing cold storage period. Also, thiobarbituric acid (TBA), shrinkage, and cooking loss means value of beef burgers were gradually increased (P ≤ 0.05) with increasing the cold storage period. The increment in the beef burger containing guava and tomato waste powders was lower values in the previous parameters as compared with the control beef burger. Beef burger prepared with tomato peel powder had higher (P ≤ 0.05) means value of a* and b* than the control and other beef burger samples. The beef burgers containing 5% guava and tomato waste powders (peels or seeds) can be recommended as good quality beef burgers with acceptable sensory quality and a good source of food-grade bioactive compounds.
View on SCiNiTO
Top