Four fat replacers (carrageenan, carboxy methyl cellulose, soy flour and goat (Chevon) meat were added at three levels (0.3, 0.5 and 1%), (1.5, 3 and 4.5%), (5, 10 and 15%) and (25, 50 and 100%) to prepared low-fat beef burger. Chemical, caloric values, thiobarbutric acid, total volat ile basic nitrogen, and nitrogen compounds (total soluble nitrogen, soluble protein nitrogen and non protein nitrogen were evaluated. The data revealed that raw and grilled beef burger formu lated with fat replacers were h igher in moisture, protein, ash and carbohydrate and lower in fat than control. Protein was decreased but ash and carbohydrate were increased as fat replacers increased. After grilling mo isture, protein and fat were decreased but ash and carbohydrate were increased. Caloric values were decreased by grilling than ungrilled beef burger. Samp les containing soy flour at different ratios in raw or grilled state had the lower thiobarbituric acid values. Carrageenan, carboxy methyl cellu lose and soy flour reduced the level o f total volat ile basic nitrogen. Furthermore, the highest total soluble nitrogen was found beef burger containing different soy flour ratios. Extending storage time of h igh and low-fat beef burgers as influenced by different fat rep lacers to 3 months at -20℃ reduced moisture, protein and nit rogen compounds but increased ash, fat, carbohydrate, thiobarbituric acid values and total volatile basic nitrogen. The aim of this study was carried out in an attempt to clarify the effect of adding fat rep lacers on the nutrition status of low-fat beef burger.

Low-fat beef burgers were produced with four different fat replacer (carrageenan, carboxymethyl cellulose, soy flour and goat meat) which were added at three levels (0.3, 0.5 and 1%), (1.5, 3 and 4.5%), (5, 10 and 15%) and (25, 50 and 100%); respectively. Total lipid fractions were determined by using thin layer chromatography technique for beef burger in both raw and grilled state after 3 months of frozen storage. Data revealed that phospholipids contents were less and triglycerides contents were more in the studied beef burger. Low-fat beef burgers containing 0.3% carrageenan, 5% low-fat soy flour, 1.5% carboxymethyl cellulose, 25% goat meat + 75% beef and control sample (without any fat replacer) gained the highest sensory score, so it was important of determine the fatty acids composition of these samples by the end of frozen storage. Saturated fatty acids were C 12:0 , C 14:0 , C 16:0, C 17:0 andC 18:0 . Predominated, major monounsaturated fatty acids were C 16:1 , C 17:1 , C 18:1 and C 20:1 ; and the major polyunsaturated fatty acids were descendingly: C 18:2 , C 18:3 . Among these fatty acids, the fatty acid C 18:1 represented the highest relative percentage of all identified fatty acids.Keywords lipid fractions, fatty acids, beef burger, goat meat, fat replacers, low-fat beef burger * Corresponding author: alyaahashem@yahoo.com (Alyaa M. A. Hashem) Published online at

This study was aimed to produce a new low coast product with significant nutritional value using partially replacement of beef meat with milled flaxseeds and chickpea flour.Two sausage formulas were prepared, using 10% flaxseed in formula 1 (F1) and 20% chickpea flour in formula2 (F2) which found to be the most palatable ratios according to the sensory evaluations carried out. The formulas were evaluated for their physicochemical properties, consumer acceptability, approximate chemical composition, minerals content and the profile of amino and fatty acids. The results revealed that, the incorporation of flaxseeds and chickpeas significantly decreased the % of cooking loss and shrinkage while increased the % of cooking yield and water holding capacity. Sensory evaluation showed that there were no significant differences between the control sample and the two prepared formulas in general acceptability. Compared with controls, addition of flaxseeds increased the % of crude fiber, carbohydrates and crude fat as well as Ca, Fe, Zn and P. besides improving the Fatty acids profile and the methionine level. Using of chickpea decreased the fat content while increased both of crude fiber and carbohydrate contents as well as % of Linoleic acid and % of total essential amino acids. As a recommendation of ω6: ω3 polyunsaturated fatty acids should be less than 4,In our investigation we improved ω6: ω3 ratio from 9.32:1in control to 1.07:1 in (F1) by incorporating flaxseeds. Moreover, using flaxseeds and chickpeas in preparing beef sausages reduced the final coasts by 8.3 and 16% respectively.

The present study was undertaken to produce new low coast chicken burgers with significant nutritional value and to improve the physiochemical properties of the familiar chicken burger using partially replacement of breast chicken meat in formula 1 (F1), using 10% wheat germ and formula 2 (F2) with 30% pumpkin pulp, which were the most palatable ratios being win according to the panelists evaluations. The formulas were investigated for their physicochemical properties, consumer acceptability, approximate chemical composition, minerals content and the profile of amino and fatty acids. The results astonished that, the incorporation of wheat germ and pumpkin pulp made the products more palatable and increased both of crude fiber and carbohydrate content; further more wheat germ increased the crude fat in F1 and pumpkin pulp increased the moisture, ash, crude fiber and total carbohydrate contents significantly in F2. Sensory evaluation declared that there were no significant differences among the control sample and the two prepared formulas in all parameters, moreover adding wheat germ and pumpkin pulp improved the overall acceptability. It was astonishing that F2 was superior to control sample regarding to the organoleptic properties. Data obtained significant increase (P < 0.05) in both cooking loss and shrinkage in F2, otherwise cooking yield decreased significantly. The highest cooking yield (lowest cooking loss, shrinkage and expressible water) was recorded for F1. Adding wheat germ and pumpkin pulp resulted in slightly decreasing in the total essential amino acid content (1.76%, 2.09% respectively) compared to control sample. Wheat germ led to an increase in poly unsaturated fatty acids content (from 71.46 in control, to 74.25% in F1), whereas incorporating of pumpkin pulp into F2 decreased the % of saturated fatty acids while increased the total poly unsaturated fatty acids from 71.46 % in control to 73.74 % in F2. Moreover, using wheat germ and pumpkin pulp in our prepared chicken burgers reduced the final coasts by approximately 7.1 and 27% % respectively.