Preparation of modified chicken burger by partial replacement of chicken meat with powdered of oyster mushroom and study it is physical and sensory properties
العناوين الأخرى
تحضير برغر دجاج محور بالاستبدال الجزئي للحم الدجاج بمسحوق الفطر King oyster mushroom : دراسة صفاته الفيزيائية و الحسية
المؤلفون المشاركون
Dush, Kifah Said Abbas
Tawfiq, Nada Naji
al-Hjimi, Salah Hasan Jabbar
المصدر
The Iraqi Journal of Agricultural Science
العدد
المجلد 47، العدد (s) (31 ديسمبر/كانون الأول 2016)، ص ص. 138-143، 6ص.
الناشر
تاريخ النشر
2016-12-31
دولة النشر
العراق
عدد الصفحات
6
التخصصات الرئيسية
الموضوعات
الملخص EN
This study examined the effect of partial replacement for chicken meat with mushroom powder (MP) in chicken burger production, chicken meat was partially replaced by MP in ratios of 0,10, and 15%.
physical properties, and sensory evaluation were done at zero time and after 3 and 7 days of storage at 6 ± 1°C.
The results showed that 15% of beef meat could be replaced with MP and still providing good quality of burger.
also burger formulated with 15% MP significantly p≤ 0.05 recorded the lowest reduction in weight loss during cooking , diameter and thickness 6.42, 5.95 and 12.52% as compared with control 32.48 , 18.04 , 37.82 %.
The adding of MP has significantly increased the water holding capacity of manufactured burgers it was 30.13, 52 .25 and 58.03% for control , 10% and 15% substitute respectively .In the sensory evaluation, burger incorporated with 10 and 15 % MP had the highest scores for all sensory attributes.
the juiciness and tenderness of these burgers was improved, So that values of these parameters were increased with increasing of replacement percentage of meat comparing with control treatment.
the present study suggested that incorporation of MP up to 15 % to replace chicken meat improved flavor, juiciness , tenderness and acceptance.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Dush, Kifah Said Abbas& Tawfiq, Nada Naji& al-Hjimi, Salah Hasan Jabbar. 2016. Preparation of modified chicken burger by partial replacement of chicken meat with powdered of oyster mushroom and study it is physical and sensory properties. The Iraqi Journal of Agricultural Science،Vol. 47, no. (s), pp.138-143.
https://search.emarefa.net/detail/BIM-695320
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Dush, Kifah Said Abbas…[et al.]. Preparation of modified chicken burger by partial replacement of chicken meat with powdered of oyster mushroom and study it is physical and sensory properties. The Iraqi Journal of Agricultural Science Vol. 47 (2016), pp.138-143.
https://search.emarefa.net/detail/BIM-695320
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Dush, Kifah Said Abbas& Tawfiq, Nada Naji& al-Hjimi, Salah Hasan Jabbar. Preparation of modified chicken burger by partial replacement of chicken meat with powdered of oyster mushroom and study it is physical and sensory properties. The Iraqi Journal of Agricultural Science. 2016. Vol. 47, no. (s), pp.138-143.
https://search.emarefa.net/detail/BIM-695320
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references : p. 143
رقم السجل
BIM-695320
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
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