Chemical Indicators of Ostrich Struthio camelus Linnaeus, 1758 Meat Burger Prepared by Adding Different Fat Levels During Frozen Storage
This study included preparation of ostrich meat burger with different levels of ostrich fat. The first treatment was free-fat and the second treatment 5% fat, the third treatment was 10% fat, the fourth and the fifth was 15% and 20% respectively and stored in 18 ± 2 co for 120 days. Changes in chemi...
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| Format: | Article |
| Language: | English |
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University of Basrah
2019-11-01
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| Series: | Maǧallaẗ al-baṣraẗ al-ʻulūm al-zirāʻiyyaẗ |
| Subjects: | |
| Online Access: | https://bjas.bajas.edu.iq/index.php/bjas/article/view/105 |
| _version_ | 1818319742346199040 |
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| author | Alaa M.S. Al-Baidhani Aum El-Bashar H.J. Al-Mossawi |
| author_facet | Alaa M.S. Al-Baidhani Aum El-Bashar H.J. Al-Mossawi |
| author_sort | Alaa M.S. Al-Baidhani |
| collection | DOAJ |
| description | This study included preparation of ostrich meat burger with different levels of ostrich fat. The first treatment was free-fat and the second treatment 5% fat, the third treatment was 10% fat, the fourth and the fifth was 15% and 20% respectively and stored in 18 ± 2 co for 120 days. Changes in chemical indicators were studied including peroxide value (PV), thiobarbituric acid (TBA), free fatty acids (FFA) and total volatile nitrogen (TVN) during storage periods 1, 30, 60, 90 and 120 days. The results showed that there is significantly increased (P <0.05) in PV, TBA and FFA by increasing the fat levels and the storage periods while TVN decreased by increasing fat levels and increased storage periods.
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| first_indexed | 2024-12-13T10:13:57Z |
| format | Article |
| id | doaj.art-5b98d2f68b9b4e2ebeb27ddd12d4f4e0 |
| institution | Directory Open Access Journal |
| issn | 1814-5868 2520-0860 |
| language | English |
| last_indexed | 2024-12-13T10:13:57Z |
| publishDate | 2019-11-01 |
| publisher | University of Basrah |
| record_format | Article |
| series | Maǧallaẗ al-baṣraẗ al-ʻulūm al-zirāʻiyyaẗ |
| spelling | doaj.art-5b98d2f68b9b4e2ebeb27ddd12d4f4e02022-12-21T23:51:20ZengUniversity of BasrahMaǧallaẗ al-baṣraẗ al-ʻulūm al-zirāʻiyyaẗ1814-58682520-08602019-11-0132210.37077/25200860.2019.183Chemical Indicators of Ostrich Struthio camelus Linnaeus, 1758 Meat Burger Prepared by Adding Different Fat Levels During Frozen StorageAlaa M.S. Al-Baidhani0Aum El-Bashar H.J. Al-Mossawi1Department of Food Science, College of Agriculture, University of Basrah, BasrahDepartment of Food Science, College of Agriculture, University of Basrah, BasrahThis study included preparation of ostrich meat burger with different levels of ostrich fat. The first treatment was free-fat and the second treatment 5% fat, the third treatment was 10% fat, the fourth and the fifth was 15% and 20% respectively and stored in 18 ± 2 co for 120 days. Changes in chemical indicators were studied including peroxide value (PV), thiobarbituric acid (TBA), free fatty acids (FFA) and total volatile nitrogen (TVN) during storage periods 1, 30, 60, 90 and 120 days. The results showed that there is significantly increased (P <0.05) in PV, TBA and FFA by increasing the fat levels and the storage periods while TVN decreased by increasing fat levels and increased storage periods. https://bjas.bajas.edu.iq/index.php/bjas/article/view/105Chemical IndicatorsOstrich meat burgerOstrich fat levels |
| spellingShingle | Alaa M.S. Al-Baidhani Aum El-Bashar H.J. Al-Mossawi Chemical Indicators of Ostrich Struthio camelus Linnaeus, 1758 Meat Burger Prepared by Adding Different Fat Levels During Frozen Storage Maǧallaẗ al-baṣraẗ al-ʻulūm al-zirāʻiyyaẗ Chemical Indicators Ostrich meat burger Ostrich fat levels |
| title | Chemical Indicators of Ostrich Struthio camelus Linnaeus, 1758 Meat Burger Prepared by Adding Different Fat Levels During Frozen Storage |
| title_full | Chemical Indicators of Ostrich Struthio camelus Linnaeus, 1758 Meat Burger Prepared by Adding Different Fat Levels During Frozen Storage |
| title_fullStr | Chemical Indicators of Ostrich Struthio camelus Linnaeus, 1758 Meat Burger Prepared by Adding Different Fat Levels During Frozen Storage |
| title_full_unstemmed | Chemical Indicators of Ostrich Struthio camelus Linnaeus, 1758 Meat Burger Prepared by Adding Different Fat Levels During Frozen Storage |
| title_short | Chemical Indicators of Ostrich Struthio camelus Linnaeus, 1758 Meat Burger Prepared by Adding Different Fat Levels During Frozen Storage |
| title_sort | chemical indicators of ostrich struthio camelus linnaeus 1758 meat burger prepared by adding different fat levels during frozen storage |
| topic | Chemical Indicators Ostrich meat burger Ostrich fat levels |
| url | https://bjas.bajas.edu.iq/index.php/bjas/article/view/105 |
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