Chemical Indicators of Ostrich Struthio camelus Linnaeus, 1758 Meat Burger Prepared by Adding Different Fat Levels During Frozen Storage

Al-Baidhani, A M; Al-Mossawi, Aum El-Bashar H.J.

doi:10.37077/25200860.2019.183

Cited by 3 publications

(1 citation statement)

References 5 publications

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“…It was observed that there was a significant increase (P ≤ 0.05) in the percentage change in weight as a result of cooking with the progression of the storage period, as it reached 46.555% in the control treatment, while it reached 34.325% in the chia flour treatment. The reason for the high percentage of loss is that slow freezing leads to the formation of large ice crystals during freezing and the thawing of these crystals and their loss in the form of water droplets during defrosting and cooking the meat, in addition to the loss of moisture from the surface of the meat during the storage period [15]. It can be noted from the results in Table (3) that the substitution has a significant effect (P ≤ 0.05) on the change in thickness as a result of cooking beef burgers.…”

Section: Physical Testsmentioning

confidence: 99%

Effect of Partial Substitution of some Vegetable Sources for Animal Fats in the Manufacture of Low-Calorie Beef Burger and Evaluation of its Qualitative Characteristics

Saber,

Mohammed,

Ayed

2023

IOP Conf. Ser.: Earth Environ. Sci.

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this study aimed to find out the effect of partial replacement of some vegetable sources, namely oat flour and chia flour, instead of beef fat to manufacture a low-fat, low-calorie burger, to Preserving the burger patties by freezing at a temperature of (-18 ± 2 C) for a period of 60 days and following up on their characteristics during the storage period by (1, 30, 60) days, and following up on their characteristics during the storage period (1, 30, 60) days, The study also included identifying the characteristics of the beef burger in terms of (calories-physical characteristics - qualitative characteristics) and a comparison of the factory-controlled burger with the commercial burger available in the market. The beef burger was made from 80% lean veal and 20% beef fat, which is the standard treatment. The fat was replaced with 50% oat flour and 50% chia flour to make the beef burger. The results showed that all the quality active at has improved in a clear and noticeable way. Therefore, the study recommends the use of oatmeal and chia flour as a substitute for beef fat in the manufacture of burgers.

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Section: Physical Testsmentioning

confidence: 99%

Effect of Partial Substitution of some Vegetable Sources for Animal Fats in the Manufacture of Low-Calorie Beef Burger and Evaluation of its Qualitative Characteristics

Saber,

Mohammed,

Ayed

2023

IOP Conf. Ser.: Earth Environ. Sci.

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Ultrasound‐assisted extraction of bioactive compounds from Moringa oleifera leaves for beef patties preservation: Antioxidant and inhibitory activities, half‐life, and sensory attributes

Al‐Baidhani,

Hashim,

Al‐Qutaifi

et al. 2024

Food Science & Nutrition

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This study aims to examine employing ultrasound‐assisted extraction of bioactive components from Moringa oleifera leaves and apply them in beef patties preservation, as well as antioxidant and inhibitory activities and sensory qualities. The study included studying the chemical content and minerals of the M. oleifera leaves, preparation of aqueous and alcoholic extracts using an ultrasound device, then exploring the extraction yield. The results proved that the extraction yield by ultrasound using ethanol at 80% was the highest, reaching 19.22%. The total phenols in the ultrasonic extract with moringa leaves aqueous extract (AMEUS) amounted to 120,755 mg/mL. Since the AMEUS exhibited the highest value of 68.308 mg/mL calic acid – eight phenolic compounds discovered by HPLC – the total content of flavonoids was also calculated. The inhibitory and antioxidant effects of moringa leaf extracts are well documented. We monitored the changes in chemical indicators, such as the value of peroxide and thiobarbituric acid, as well as the percentage of free fatty acids and physical characteristics, such as water‐carrying capacity, pH, and pigments, for storage periods 0, 4, 8, and 12 days after adding AMEUS to beef patties at a concentration of 0.5%. The patties were kept under refrigeration at 4 ± 1°C during this time. The values of peroxide number, thiobarbituric acid, free fatty acid, and metmyoglobin pigment were decreased in the beef patties treated with the AMEUS. However, they increased continuously during the cryopreservation period, and there was a significant increase in water‐holding capacity (WHC) when the beef patties were treated with AMEUS. The results also showed that adding AMEUS to beef patties improved their qualitative characteristics.

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Valorization of Melissa Pomegranate Peels and Seeds Waste to Obtain Extracts for Increasing the Shelf-Life of Chicken Patties During Cold Storage

Al-Baidhani,

Al-Shatty,

Al-Hilphy

et al. 2024

Waste Biomass Valor

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Chemical Indicators of Ostrich Struthio camelus Linnaeus, 1758 Meat Burger Prepared by Adding Different Fat Levels During Frozen Storage

Cited by 3 publications

References 5 publications

Effect of Partial Substitution of some Vegetable Sources for Animal Fats in the Manufacture of Low-Calorie Beef Burger and Evaluation of its Qualitative Characteristics

Effect of Partial Substitution of some Vegetable Sources for Animal Fats in the Manufacture of Low-Calorie Beef Burger and Evaluation of its Qualitative Characteristics

Ultrasound‐assisted extraction of bioactive compounds from Moringa oleifera leaves for beef patties preservation: Antioxidant and inhibitory activities, half‐life, and sensory attributes

Valorization of Melissa Pomegranate Peels and Seeds Waste to Obtain Extracts for Increasing the Shelf-Life of Chicken Patties During Cold Storage

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