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Effect of adding (red beet, red pepper and peel onion) powder on quality of beef burger during freezing storage
Joint Authors
Ali, Arij Salamah
Sadiq, Raja Ahmad
Hussin, Mahmud Farhan
Ismail, Muna Hijazi
Source
Journal of Research in the fields of Specific Education
Issue
Vol. 8, Issue 38 (31 Jan. 2022), pp.409-429, 21 p.
Publisher
Minia University Faculty of Specific Education
Publication Date
2022-01-31
Country of Publication
Egypt
No. of Pages
21
Main Subjects
Topics
Abstract AR
يعتبر برجر اللحم من الأطعمة المغذية و المرغوبة للإنسان، كما أنه منتج سريع التلف و بيئة ملائمة لنمو الكائنات الحية الدقيقة و بالتالي يؤدي إلى مخاطر على صحة الإنسان.
لذلك، تناولت هذه الدراسة استخدام مضادات الأكسدة الطبيعية للحفاظ على برجر اللحم من خلال الحد من تدهور الخصائص الحسية و أكسدة الدهون أثناء التخزين للحفاظ على معايير الجودة و تحسين الفوائد الصحية.
تم تقييم النشاط المضاد للأكسدة، إجمالي محتوى الفينول الكلي و الفلافونويد الكلية لمسحوق (الفلفل الأحمرRPP، قشر البصل الأحمر ROPP و البنجر الأحمر RBP ) و تأثير إضافة 5٪ من (RPP، ROPP و RBP ) إلى مكونات برجر اللحم أثناء التخزين بالتجميد حتى 6 أشهر عند( - 20 درجة مئوية) على التغيرات الكيميائية و الفيزيائية و الفحص الميكروبي و اللون و التقييم الحسي.
أظهرت عينات برجر اللحم المعالجة بإضافة 5% من (RPP، ROPP و RBP ) أنخفاض معنوي ملحوظ
Abstract EN
Beef burgers are important nutritious and desirable foods for human; it's also being a very perishable product and environment convenient for growing microorganism and led to risk in human health risk.
For that, this study investigated the use of natural antioxidants for beef burger preservation through the reduction the deteriorations of sensory properties and lipid oxidation during storage to maintaining quality parameters and in improving health benefits.
Was evaluated the antioxidant activity, total Phenolic and flavonoid contents for powders of (red pepper RPP; red onion peel ROPP and red beet RBP) and the effect of add 5% of (RPP, ROPP and RBP) to beef burgers with formulation during freezing storage (up to 6 months at -20°C) in terms of microbial examination, color and sensory evaluation.
Samples treat with 5% of (RPP, ROPP and RBP) show significantly (p < 0.05) lower values of psychrophilic bacterial and total bacteria counts, increased in color a* values (red) during the considered storage period compared to control sample suggesting a protective effect of the powders toward the myoglobin oxidation process.
Also, beef burgers with RPP and RBP have highest sensory evaluation in all samples.
As a result present, it supported the potential to used ROPP, RBP and RPP for maintaining beef burger formulations as a natural preservative.
American Psychological Association (APA)
Hussin, Mahmud Farhan& Ali, Arij Salamah& Sadiq, Raja Ahmad& Ismail, Muna Hijazi. 2022. Effect of adding (red beet, red pepper and peel onion) powder on quality of beef burger during freezing storage. Journal of Research in the fields of Specific Education،Vol. 8, no. 38, pp.409-429.
https://search.emarefa.net/detail/BIM-1335428
Modern Language Association (MLA)
Hussin, Mahmud Farhan…[et al.]. Effect of adding (red beet, red pepper and peel onion) powder on quality of beef burger during freezing storage. Journal of Research in the fields of Specific Education Vol. 8, no. 38 (2022), pp.409-429.
https://search.emarefa.net/detail/BIM-1335428
American Medical Association (AMA)
Hussin, Mahmud Farhan& Ali, Arij Salamah& Sadiq, Raja Ahmad& Ismail, Muna Hijazi. Effect of adding (red beet, red pepper and peel onion) powder on quality of beef burger during freezing storage. Journal of Research in the fields of Specific Education. 2022. Vol. 8, no. 38, pp.409-429.
https://search.emarefa.net/detail/BIM-1335428
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references : p. 424-429
Record ID
BIM-1335428