This study was carried out to utilize adding spinach, basil and radish to chicken burger formula and evaluation some chemical, sensory and bacteriological parameters. Radish (RB) and collected burger treatments had higher total lipids content (11.1%). Crude protein content ranged between 49.1 % and 64.2% in all chicken burger treatments. Ash, fiber and total carbohydrates content ranged between7.6% and 10.5%, 1.86% and 3.25 %, 17.04% and 31.65%, respectively. The total saturated fatty acids for oils extracted from CB (Control burger), SB (spinach burger) and RB (radish burger) treatments were 29.65, 29.78and 33.96%, while the total unsaturated fatty acids amounted to 68.04, 69.97 and 65.77%, respectively and the palmtic acid was the major saturated fatty acids, while oleic acid was the predominant unsaturated fatty acid. Lycine was the predominant essential amino acid (4.66 % to 5.36 %) in all treatments. Glutamic acid showed higher ratio of non-essential amino acid (10.12% and 12.19%). The results showed that addition of spinach, radish and basil to chicken burger samples retarded the growth of total molds and yeasts, total bacterial count, psychrophilic bacteria and spore-forming bacteria of chicken burger samples during freeze storage period (-20 ± 2°C), hence the shelf life of radish and spinach burger samples increased to 8 months compared to other samples (6 months). Sensory properties such as appearance, color, texture, taste and odor of the chicken burgers samples were improved due to the applied additive from radish and spinach. It could be utilize radish and spinach as natural antimicrobial additive in preparation of chicken burger and to enhance the sensory properties.

The aim of this study was to use some plants such as lentils (Lens culinaris), turnip plant (Brassica rapa) and cauliflower (Brassica oleracea) in processing of chicken luncheon to low cost of production and promote nutritional value. Treatments of chicken luncheon samples included: a) control luncheon (CL) Basal formula without any additional ingredients, b) Basal formula + lentils powder (T1), c) Basal formula + fresh turnip plant roots (T2), d) Basal formula + fresh cauliflower (T3) and f) (T4) Basal formula + lentils powder + fresh turnip plant roots + fresh cauliflower. Some parameter of chicken luncheon produced from different treatments included saturated and unsaturated fatty acids, amino acids, sensory attributes and microbial loud were evaluated. The total saturated fatty acids for oils extracted from CL, T1 and T2 treatments were 41.15, 40.15 and 40.18%, while the total unsaturated fatty acids amounted to 58.75, 59.83 and 59.80 %, respectively and the palmitic acid presented the predominant saturated fatty acids, while oleic acid was the highest unsaturated fatty acids. Leucine is the major essential amino acid in chicken luncheon treatments. It was 4.41 % for T2 sample and 4.49 % for T1 sample. Glutamic acid showed higher ratio of non-essential amino acid ranged between 8.97% (T2) and 9.75% (control sample). The results showed that additive lentils, turnip plant and cauliflower to chicken luncheon samples during its preparation decreased and retarded the growth of total molds & yeasts, total bacterial, psychrophilic bacteria and spore-forming bacteria of chicken luncheon samples during cold storage at 4 ± 1°C, hence T1 and T2 increase the shelf life of chicken luncheon samples to four months compared other samples (Three months).The applied additive from lentils and turnip plant also improved the appearance, color, texture, taste and odor of the chicken luncheon samples. It was concluded that the activity of lentils and turnip plant as natural antimicrobial assay to control microbial load of chicken luncheon samples, should be used as a food additive to improve the safety of chicken products.