Volume 10, Issue 2 (June 2023)
J. Food Qual. Hazards Control 2023, 10(2): 92-102 |
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Zaki E. Quality Characteristics of Camel Burger Formulated with Different Levels of Microalgae. J. Food Qual. Hazards Control 2023; 10 (2) :92-102
URL: http://jfqhc.ssu.ac.ir/article-1-1080-en.html
URL: http://jfqhc.ssu.ac.ir/article-1-1080-en.html
Animal Breeding Department, Animal and Poultry Production Division, Desert Research Center, 1 Matariya St., B.O.P.11,753 Matariya Cairo, Egypt , angyfayz@drc.gov.eg
Abstract: (306 Views)
Background: Spirulina platensis (S. platensis) is a microalga. It has high levels of protein, essential amino acids, fatty acids, high concentrations of vitamins, and minerals. This study aims to evaluate the effect of adding S. platensis on the quality characteristics of camel burger.
Methods: Spirulina was added at different levels (0.5, 1, and 1.5%) to the formulation of camel burger and its effect was studied on fatty acids profile, amino acids content, lipid oxidation, physical, and microbiological quality during frozen storage at -20 ºC for 90 days. Data were analyzed using statistical analysis system (SAS, 2000).
Results: Significant changes (p<0.05) were found in fatty acids profile and amino acids content of formulated camel burger. The highest fat retention and moisture retention was found in camel burger formulated with Spirulina. PH value increased as the level of Spirulina increased. Fresh camel burger formulated with Spirulina significantly (p<0.05) reduced color parameters (L*, a*, and b*) more than that of the control burger. No significant differences (p>0.05) were found in cooking loss, shear force, and microbiological profile of fresh camel burger treatments.
Conclusion: Addition of different levels of Spirulina in the formulation of camel burger improved fatty acids and amino acids profile, increased water retention and fat retention, and delayed lipid oxidation during frozen storage, without any negative effects on shear force values, cooking loss, and microbiological quality.
DOI: 10.18502/jfqhc.10.2.12672
Methods: Spirulina was added at different levels (0.5, 1, and 1.5%) to the formulation of camel burger and its effect was studied on fatty acids profile, amino acids content, lipid oxidation, physical, and microbiological quality during frozen storage at -20 ºC for 90 days. Data were analyzed using statistical analysis system (SAS, 2000).
Results: Significant changes (p<0.05) were found in fatty acids profile and amino acids content of formulated camel burger. The highest fat retention and moisture retention was found in camel burger formulated with Spirulina. PH value increased as the level of Spirulina increased. Fresh camel burger formulated with Spirulina significantly (p<0.05) reduced color parameters (L*, a*, and b*) more than that of the control burger. No significant differences (p>0.05) were found in cooking loss, shear force, and microbiological profile of fresh camel burger treatments.
Conclusion: Addition of different levels of Spirulina in the formulation of camel burger improved fatty acids and amino acids profile, increased water retention and fat retention, and delayed lipid oxidation during frozen storage, without any negative effects on shear force values, cooking loss, and microbiological quality.
DOI: 10.18502/jfqhc.10.2.12672
Type of Study: Original article |
Subject:
Special
Received: 23/03/01 | Accepted: 23/05/20 | Published: 23/06/28
Received: 23/03/01 | Accepted: 23/05/20 | Published: 23/06/28
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