General Characteristics and Storage Stability of Beef Containing Burger Citrus Wastes Mixture
Abstract: The effect of adding 2% mixture of (Raw, steamed and water blanched) dried free seeds citrus wastes on the chemical composition, storage stability at -180C for 90 days, sensory properties and microbiological quality of beef burger patties were studied. Such addition caused a slight reduction in moisture and protein, a noticeable rise in carbohydrates, fat retention, WHC, pH and energetic value of beef burger patties. On the other side, frozen storage of such products led to rise in fat retention, WHC, pH,TBA values and a reduction in count of total viable,Psychrophilic,Enterobacteraceae and Coliform bacteria. The evaluation of sensorial attributes of beef burger patties free and containing 2% mixture of free seeds citrus wastes showed nearly closed acceptability before and after frozen storage. Addition of the aforementioned waste led to product with low fat and high and antioxidant content.
Publication year 2008
Organization Name
serial title SCIENCE EXCHANGE JOURNAL
Author(s) from ARC
External authors (outside ARC)
    امل عبد الرازق كليه زراعه - جامعه الاسكندريه
Publication Type Journal
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