Effect of partial replacement of sunflower seed oil instead of animal fat on the quality of frozen manufactured beef burgers

الملخص EN

The current study aims to effect the partial replacement of sunflower (helianthus annuus) seed oil instead of animal fat on some of the quality of frozen manufactured beef burgers.

the low-fat processed beef burger was prepared, extraction of sunflower seed oil by gas chromatography with mass spectrometry (GC / MS).

burger were prepared in four replacement ratios of 25, 50, 75 and 100%.

the fat and cholesterol content of burgers substituted with vegetable oil, then the burger discs were stored by freezing at (-18 ± 2) °C for 90 days, during which the changes in the values of thiobarbituric acid, water holding capacity, cooking yield, retained moisture percentage and retained fat percentage were monitored.

the results showed that there was a significant decrease (P < 0.05) in the fat and cholesterol content of the burger, in which the fat was replaced by 25, 50, 75 and 100%.

the difference was significant at the replacement ratio of 75 and 100%, there was a significant (P ≤ 0.05) decrease in the values of peroxide and thiobarbituric acid by increasing the replacement ratio, thus, the storage period of the burger replaced with vegetable oil can be prolonged, to decrease the effect of oxidative stress.

the results showed that there was a significant (P ≤ 0.05) increase in the water holding capacity, the retained moisture and fat percentages with an increase in the replacement rates, improves the tenderness and juiciness of the manufactured burger.

the storage period significantly (P ≤ 0.05) affected all the studied qualitative traits, this effect has varied between high and low according to the type of trait studied.