Volume 9, Issue 4 (December 2022)
J. Food Qual. Hazards Control 2022, 9(4): 181-189 |
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Zaki E. Effect of Adding Lemongrass (Cymbopogon citratus) Extract on Quality Characteristics of Chicken Burger during Frozen Storage. J. Food Qual. Hazards Control 2022; 9 (4) :181-189
URL: http://jfqhc.ssu.ac.ir/article-1-1017-en.html
URL: http://jfqhc.ssu.ac.ir/article-1-1017-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: (721 Views)
Background: Lemongrass (Cymbopogon citratus) is an aromatic herb; rich source of citric, vitamin C, and phenolic compounds used as natural antioxidant and antibacterial agents in food processing. This study aimed to evaluate the effect of lemongrass extract on the quality properties of chicken burger during frozen storage.
Methods: Lemongrass extract was prepared with three levels (0.5, 1.0, and 1.5%) in the formulation of chicken burger and its effect was studied on some chemical, physical, and microbiological quality characteristics during frozen storage at -20 °C for 90 days. Data were analyzed using statistical analysis system (SAS, 2000).
Results: Chicken burger treated with different levels of lemongrass extract exhibited the lowest pH values than control one. L* values (the lightness) of treated chicken burger showed a gradually decrease as the level of lemongrass increased. Significant increase (p<0.05) was found in a* value (the redness) of chicken burger formulated with 1.5% lemongrass after 30 days of storage and remained constant during frozen storage period 90 days. Significant differences (p<0.05) were found in b* value (the yellowness) during frozen storage of chicken burger treated with different levels of lemongrass extract. Chicken burger formulated with 1.5% lemongrass extract exhibited a significant decreased (p<0.05) in Thiobarbituric Acid (TBA) value at the end of frozen storage period 90 days.
Conclusion: Using different levels of lemongrass extract in the formulation of chicken burger resulted in delaying the lipid oxidation, improved the color stability, and reduced the bacterial count during frozen storage.
DOI: 10.18502/jfqhc.9.4.11373
Methods: Lemongrass extract was prepared with three levels (0.5, 1.0, and 1.5%) in the formulation of chicken burger and its effect was studied on some chemical, physical, and microbiological quality characteristics during frozen storage at -20 °C for 90 days. Data were analyzed using statistical analysis system (SAS, 2000).
Results: Chicken burger treated with different levels of lemongrass extract exhibited the lowest pH values than control one. L* values (the lightness) of treated chicken burger showed a gradually decrease as the level of lemongrass increased. Significant increase (p<0.05) was found in a* value (the redness) of chicken burger formulated with 1.5% lemongrass after 30 days of storage and remained constant during frozen storage period 90 days. Significant differences (p<0.05) were found in b* value (the yellowness) during frozen storage of chicken burger treated with different levels of lemongrass extract. Chicken burger formulated with 1.5% lemongrass extract exhibited a significant decreased (p<0.05) in Thiobarbituric Acid (TBA) value at the end of frozen storage period 90 days.
Conclusion: Using different levels of lemongrass extract in the formulation of chicken burger resulted in delaying the lipid oxidation, improved the color stability, and reduced the bacterial count during frozen storage.
DOI: 10.18502/jfqhc.9.4.11373
Type of Study: Original article |
Subject:
Special
Received: 22/08/25 | Accepted: 22/12/17 | Published: 22/12/29
Received: 22/08/25 | Accepted: 22/12/17 | Published: 22/12/29
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