تأثير الاستبدال الجزئي لبعض المصادر النباتية في الصفات النوعية و الحسية لأقراص البيركر المصنع من لحم الوز المسن

الملخص EN

The aim of this experiment was to study the effect of replacing of some plant sources oat, wheat germ, rice and mushroom with percent 10% for each instead of goose meat on chemical composition , physical, microbial and sensory characteristics of process burger.

The results showed significant increase (p<0.01) in moisture percent for replacing treatments and significant(P<0.05) in percent protein for replacing with wheat germ (T3), while there was decreased in percent of fat and ash for replacing with mushroom(T5) compared with control(T1) in process burger .

Significant increase (p<0.05) in value of pH and water holding capacity for T5 with significant decrease (p<0.05) in cooking loss percent , drip loss and shrinkage percentage for T4, T5 compared with control (T1).

The result of microbial tests showed significant reduced (p<0.01)in arobic total bacterial count and coliform bacteria for T5 compared with other treatment .

The Sensory evaluation data of flavour, juiciness, tenderness and overall were significant increase (P<0.05) when replacing some plant sources in this product.

In conclusion the results revealed the possibility of replacing 10% of oat, germ wheat, rice and mushroom to goose meat burger which improved some chemical composition, physical, sensory evaluation of processed product without showing undesirable changes in quality of processed product