Effect of fat on palatability attributes of beef burger

الملخص EN

The present study was conducted to investigate the effect of fat (beef and lamb fats) on palatability of beef burger.

The burger product was processed using beef topside muscles and beef and lamb fats at three levels [10, 20, and 30%].

Beef animals of similar breed and age were used.

Burger samples were stored for one month at -18°C.

The moisture, crude protein, fat, pH- values, water- holding capacity, peroxide value, cooking loss, storage loss, total bacterial count and sensory attributes (appearance, colour, flavour, taste , tenderness, juiciness and overall acceptability) were determined on the day of processing and at the end of storage.

The results indicated that pH-value and total bacterial counts before and after storage of the burger were not significantly different among the treatments (P ≤ 0.05).

Protein, moisture%, fat, peroxide value, water holding capacity, cooking loss and storage loss were significantly different among the treatments (P ≤ 0.05) at all fat levels before and after storage.

Generally, moisture decreased and cooking loss increased with the increase of fat percent.

Protein and fat decreased after storage.

The total bacterial counts showed a considerable decrease after storage.

The sensory evaluation indicated that Appearance, taste and overall acceptability were significantly different among the treatments (P ≤ 0.05).

However, the scores decreased with increasing fat percent.

The colour, flavour, tenderness and juiciness were not significantly different (P ≤ 0.05) among the treatments, but treatment B (20% beef fat) scored the highest juiciness.