The influence of Frozen Storage on Physical and Organoleptic Properties of Beef and Low-Fat Beef Burgers
Abstract: This investigation was carried out in an attempt to clarify the efffect of freezing storage on the physical and organoleptic properties of beef and low-fat beef burger. Fresh lean beef (top round) nuscle of old cows (3years age) was obtained from Assiut slaughter house during March 2010. Meanwhile, goat meat (chevon) was obtained from healthy 1-year old goat (leg and shoulder cuts) purchased from Assiut local market. Fat replacers namely: carrageenan, carboxy-methyl cellulose (CMC), and soy flour were obtained at due time. Low-fat beef burger was pre-pared by mixing well minced meat with carageenan, soy flour, CMC, and goat meat (chevon) with different ratios and other ingredients, different burger for-mulae were formed using burger form and were packed in poly-ethelene bags and stored imme-diately at -20ْC for 3 months. The low-fat beef burger samples at zero time and during storage were grilled on an electrical grill. Physical properties namely: wa-ter holding capacity (W.H.C),pH, cooking loss, cooking yield,and shrinkage were assessed. Likewise, the organoleptic prop-erties of grilled beef burger sam-ples were evaluated after grilling (zero time) and after 1,2,and 3 months of frozen storage at -20ْC. Sensory quality attributes included color, chewiness, taste, flavor, appearance, and overall acceptability. The data revealed that samples having soy flour by different ratios had the highest pH with a significant difference in comparison between control and other treatments.Moreover, the data indicated that treatments containing fat replacers (carra-geenan, CMC, and soy flour) and treatment which had goat meat (chevon) + beef resulted in in-creasing of W.H.C of low-fat beef burger. Besides, all used fat replacers improved the shrinkage value of low-fat beef burger as compared to that of control sam-ple. While, the cooking losses of the samples decreased with more fat replacers addition. Mean-while, the cooking yield in-creased which occurred in accor-dance with the changes of cook-ing loss and W.H.C during 3 months storage of beef burger, the more W.H.C the more cooking yield and less of cooking loss was found. Furthermore, when fat replacers increased the color of beef burger sample de-creased as storage tine increased. While, the chewiness of the grilled beef burger samples showed that control sample had higher score than that of low-fat beef burger at zero time storage and during frozen storage. Meanwhile, taste score the lowest score recorded for sample con-taining 100% goat meat (chevon). However, the best taste scores wasobtained for control sample. On the other hand the highest flavor value was recorded in control sample having the more amount of fat content. Be-sides, the appearance scores of the investigated samples revealed that the control sample recorded the lowest value. While, the tex-ture was increased as fat replac-ers addition increased. Last but not least, the data revealed that control sample and samples con-taining carrageenan at level 0.3%, CMC at level 5%, and samples containing 25% goat meat (chevon) + 75% beef had the highest overall acceptability val-ues.
Publication year 2011
Pages 184-211
Organization Name
Author(s) from ARC
Publication Type Journal
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