UTILIZATION OF FRUITS AND VEGETABLES BY-PRODUCTS IN THE MANUFACTURE OF BEEF BURGER

Document Type : original papers

Authors

1 Horti. Crops Tech. Res. Dept., Food Tech. Res. Institute, Agric. Res. Center, Giza, Egypt.

2 Department of Food Science and Technology, Faculty of Agriculture, Menoufia University, Shibin El-Kom, Egypt.

3 Agriculture Research Center, Ministry Of Agriculture, Giza, Egypt.

Abstract

This investigation was carried out to evaluate the chemical, physical, and sensory properties as well as bioactive compounds, and antioxidant activity of beef burgers formulated by replacing meat with different levels (5, 10, and 15%) of guava and tomato waste powders (peels or seeds) during cold storage (4±1°C for 28 days). Replacing both tomato and guava waste powders (peels or seeds) at all levels during the manufacture of beef burgers increased (P ≤ 0.05) their means content from protein, fat, crude fiber, and bioactive compounds compared to control beef burgers. The beef burger means content from fat, protein, crude fiber, water holding capacity, and bioactive compounds were decreased (P ≤ 0.05) with an increasing cold storage period. Also, thiobarbituric acid (TBA), shrinkage, and cooking loss means value of beef burgers were gradually increased (P ≤ 0.05) with increasing the cold storage period. The increment in the beef burger containing guava and tomato waste powders was lower values in the previous parameters as compared with the control beef burger. Beef burger prepared with tomato peel powder had higher (P ≤ 0.05) means value of a* and b* than the control and other beef burger samples. The beef burgers containing 5% guava and tomato waste powders (peels or seeds) can be recommended as good quality beef burgers with acceptable sensory quality and a good source of food-grade bioactive compounds.

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Menoufia Journal of Food and Dairy Sciences
Volume 8, Issue 12
January 2024
Pages 121-136

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