| Titles |
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English :
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Effect of Packaging Materials and Modified Atmosphere of Shelf Life of Burger
Products Fortificated of Pearl Millet
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Arabic :
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تأثير مواد التعبئة والجو المعدَّل على فترة صلاحية منتجات البرجر المدعمة بنبات الدخن
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| Abstract |
The aim of the study was to use dried ground pearl millet (PM) as meat extender in manufacture of beef
burgers and also, as a new untraditional source dietary fiber to produce healthy beef burgers at lower
cost. In this study, PM powder was added to beef burger dough formulations at different levels (10, 20,
30, 40, 50%) and the physiochemicals quality criteria (moisture, pH value, water holding capacity,
(WHC), thiobarbituric acid (TBA) and free fatty acid (FFA) contents), cooking measurements, (cooking
loss, cooking yield, shrinkage and moisture retention) were studied during 3 weeks of storage at 4oC.
Also, to prolong the shelf life of the product, this research investigated effect of packaging material
poly ethylene/ Poly Ester (PEE) and Poly ethylene/ Polyamide (PEA) and modifying the atmosphere of
these packages with CO2 and N2 flushing, on the microbiological quality and sensory properties of all
samples during storage. The obtained results revealed that the incorporation of PM powder as a meat
extender into beef burger by replacing of 10% and 20% of meat resulted in enhancing the
physiochemical properties and cooking measurement of beef burger dough having good sensory
properties which did not significantly different from the control sample. The current results revealed
that PEE packages would be more effective in long term storage of samples to maintain microbial
stability than PEA packages. Also, results showed significantly (p<0.05) lower values of microbial
growth and exhibited a good sensory properties even after cold storage for 3 weeks at 4oC especially,
with packages flushed with nitrogen gas. In addition, the increasing of FFA in the samples during
storage was more lesser. The present work recommended that it should be incorporated of these
promising healthy nutrients into production of beef at the above mentioned replacing levels and packed
in polyethylene ester containers flushed with nitrogen as modified atmosphere gas to prolong shelf life
of the product up to 3 weeks at refrigerator, and to give, at the same time, economic cost price to the
product, without detrimental effect on its sensory properties
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| Publication year |
2021
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| Pages |
1335-1344
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| Availability location |
2706-7955
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| Availability number |
2077-4605
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| Organization Name |
Food Technology Research Institute (FTRI)
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| Author(s) from ARC |
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| Publication Type |
Journal
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