QUALITY CHARACTERISTICS OF BEEF HAMBURGER ENRICHED WITH RED GRAPE POMACE POWDER DURING FREEZING STORAGE
Integrating the consumption of agro-industrial residues with satisfactory consumers is an opposition that, may affect the financial dividend of the frozen meat manufacturing, aside from producing products with diversified nutritional values and satisfying technical characteristics. Thence, we aimed...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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University of Ljubljana Press (Založba Univerze v Ljubljani)
2019-03-01
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| Series: | Slovenian Veterinary Research |
| Online Access: | https://www.slovetres.si/index.php/SVR/article/view/772 |
| _version_ | 1797225028864966656 |
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| author | O Abdelhakam E Elsebaie A Ghazi M Gouda |
| author_facet | O Abdelhakam E Elsebaie A Ghazi M Gouda |
| author_sort | O Abdelhakam |
| collection | DOAJ |
| description |
Integrating the consumption of agro-industrial residues with satisfactory consumers is an opposition that, may affect the financial dividend of the frozen meat manufacturing, aside from producing products with diversified nutritional values and satisfying technical characteristics. Thence, we aimed in this research to elaborate and appraise the physicochemical and microbiological characteristics of beef hamburger with the addendum 2 and 4 % of red grape pomace powder (RGPP) throughout its stockpiling at (-18 ± 2°C) over a period 12 weeks. A significant influence on pH value was observed at the beginning (zero time), however the control sample, 2% and 4% had pH values of 6.68, 6.41 and 6.22, respectively. Meantime, there was a significant influence of (RGPP) on thiobarbituric acid (TBA) evidenced on 4th week. The results showed that the microbial growth increased as a function to storage period for all and the addendum of RGPP in beef burger caused a reduction in total bacterial count in comparison with control. Thus, in general, it can be concluded that addendum of RGPP is an efficacious mean to improve burger quality and increasing its storage stability.
Key words: beef burger; red grape pomace; storage stability
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| first_indexed | 2024-04-24T14:02:30Z |
| format | Article |
| id | doaj.art-b2f129f30c4d4c79a0fa4a744eb8b0d9 |
| institution | Directory Open Access Journal |
| issn | 1580-4003 2385-8761 |
| language | English |
| last_indexed | 2024-04-24T14:02:30Z |
| publishDate | 2019-03-01 |
| publisher | University of Ljubljana Press (Založba Univerze v Ljubljani) |
| record_format | Article |
| series | Slovenian Veterinary Research |
| spelling | doaj.art-b2f129f30c4d4c79a0fa4a744eb8b0d92024-04-03T12:39:35ZengUniversity of Ljubljana Press (Založba Univerze v Ljubljani)Slovenian Veterinary Research1580-40032385-87612019-03-015622-Suppl10.26873/SVR-772-2019QUALITY CHARACTERISTICS OF BEEF HAMBURGER ENRICHED WITH RED GRAPE POMACE POWDER DURING FREEZING STORAGEO AbdelhakamE ElsebaieA GhaziM Gouda Integrating the consumption of agro-industrial residues with satisfactory consumers is an opposition that, may affect the financial dividend of the frozen meat manufacturing, aside from producing products with diversified nutritional values and satisfying technical characteristics. Thence, we aimed in this research to elaborate and appraise the physicochemical and microbiological characteristics of beef hamburger with the addendum 2 and 4 % of red grape pomace powder (RGPP) throughout its stockpiling at (-18 ± 2°C) over a period 12 weeks. A significant influence on pH value was observed at the beginning (zero time), however the control sample, 2% and 4% had pH values of 6.68, 6.41 and 6.22, respectively. Meantime, there was a significant influence of (RGPP) on thiobarbituric acid (TBA) evidenced on 4th week. The results showed that the microbial growth increased as a function to storage period for all and the addendum of RGPP in beef burger caused a reduction in total bacterial count in comparison with control. Thus, in general, it can be concluded that addendum of RGPP is an efficacious mean to improve burger quality and increasing its storage stability. Key words: beef burger; red grape pomace; storage stability https://www.slovetres.si/index.php/SVR/article/view/772 |
| spellingShingle | O Abdelhakam E Elsebaie A Ghazi M Gouda QUALITY CHARACTERISTICS OF BEEF HAMBURGER ENRICHED WITH RED GRAPE POMACE POWDER DURING FREEZING STORAGE Slovenian Veterinary Research |
| title | QUALITY CHARACTERISTICS OF BEEF HAMBURGER ENRICHED WITH RED GRAPE POMACE POWDER DURING FREEZING STORAGE |
| title_full | QUALITY CHARACTERISTICS OF BEEF HAMBURGER ENRICHED WITH RED GRAPE POMACE POWDER DURING FREEZING STORAGE |
| title_fullStr | QUALITY CHARACTERISTICS OF BEEF HAMBURGER ENRICHED WITH RED GRAPE POMACE POWDER DURING FREEZING STORAGE |
| title_full_unstemmed | QUALITY CHARACTERISTICS OF BEEF HAMBURGER ENRICHED WITH RED GRAPE POMACE POWDER DURING FREEZING STORAGE |
| title_short | QUALITY CHARACTERISTICS OF BEEF HAMBURGER ENRICHED WITH RED GRAPE POMACE POWDER DURING FREEZING STORAGE |
| title_sort | quality characteristics of beef hamburger enriched with red grape pomace powder during freezing storage |
| url | https://www.slovetres.si/index.php/SVR/article/view/772 |
| work_keys_str_mv | AT oabdelhakam qualitycharacteristicsofbeefhamburgerenrichedwithredgrapepomacepowderduringfreezingstorage AT eelsebaie qualitycharacteristicsofbeefhamburgerenrichedwithredgrapepomacepowderduringfreezingstorage AT aghazi qualitycharacteristicsofbeefhamburgerenrichedwithredgrapepomacepowderduringfreezingstorage AT mgouda qualitycharacteristicsofbeefhamburgerenrichedwithredgrapepomacepowderduringfreezingstorage |