![](/images/graphics-bg.png)
The effects of adding xanthan gum as a fat replacer on the quality characteristics of beef burgers
العناوين الأخرى
تأثير إضافة صمغ الكزانتان كبديل عن الدهن في خصائص جودة برجر اللحم البقري
المؤلفون المشاركون
Abd al-Aziz, Lina
Yaziji, Sabah
Aziziyah, Abd al-Hakim
المصدر
Scientific Journal of King Faisal University : Basic and Applied Sciences
العدد
المجلد 22، العدد 1 (30 يونيو/حزيران 2021)، ص ص. 92-97، 6ص.
الناشر
تاريخ النشر
2021-06-30
دولة النشر
السعودية
عدد الصفحات
6
التخصصات الرئيسية
الملخص EN
The chemical, oxidative, microbiological, physical, and sensory properties of low-fat beef burgers containing varying levels of xanthan gum (0.5%, 1%, and 1.5%) as a fat replacer were evaluated.
the partial replacement of fat with xanthan gum resulted in a significant stabilizing of the formula during four different periods of being frozen in storage (0, 30, 60, and 90 days).
a chemical analysis of low-fat beef burger formulations (25%, 20%, and 15%) revealed that high concentrates of xanthan gum (1.5% and 1%) had significant capacity for the retention of the nutrients in the burger—especially proteins, ash, and moisture.
the freezing method had a higher impact in reducing the microbial load of the beef burger; adding more fats to burger formulations could be a potential source of microbial contamination.
the significant increase of the thiobarbituric acid reactive substances’ (tbars’) value in the high-fat control formulation (30%) showed a greater oxidative degradation of lipids during the frozen storage periods compared to low-fat formulations (20% and 15%).
physical analysis revealed that low-fat formulations containing xanthan gum had a significantly lower cooking loss and shrinkage rate than that of the high-fat control (c) formulation.
the sensory evaluation showed that a high percentage of xanthan gum (1.5 and 1%) had a significant effect of preserving the texture of low-fat burgers compared to the control sample, without significant differences to other sensory attributes.
thus, adding xanthan gum improved the quality characteristics of low-fat beef burgers compared to the high-fat control formulation while frozen and during the cooking process.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Abd al-Aziz, Lina& Yaziji, Sabah& Aziziyah, Abd al-Hakim. 2021. The effects of adding xanthan gum as a fat replacer on the quality characteristics of beef burgers. Scientific Journal of King Faisal University : Basic and Applied Sciences،Vol. 22, no. 1, pp.92-97.
https://search.emarefa.net/detail/BIM-1382286
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Abd al-Aziz, Lina…[et al.]. The effects of adding xanthan gum as a fat replacer on the quality characteristics of beef burgers. Scientific Journal of King Faisal University : Basic and Applied Sciences Vol. 22, no. 1 (Jun. 2021), pp.92-97.
https://search.emarefa.net/detail/BIM-1382286
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Abd al-Aziz, Lina& Yaziji, Sabah& Aziziyah, Abd al-Hakim. The effects of adding xanthan gum as a fat replacer on the quality characteristics of beef burgers. Scientific Journal of King Faisal University : Basic and Applied Sciences. 2021. Vol. 22, no. 1, pp.92-97.
https://search.emarefa.net/detail/BIM-1382286
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references : p.
رقم السجل
BIM-1382286
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
![](/images/ebook-kashef.png)
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر
![](/images/kashef-image.png)