تأثير إضافة عصير الطماطة المركز في الصفات الحسية للبيركر المصنع من لحم الجمل مع لحم الدجاج

Abstract EN

This study aimed to find out the effect tomato juice (0, 2, 3, 4, 5 and 6) to the sarcoma mixture of burger component of camel meat with spent hen in recipe qualities.

included six treatment (T1= 0, T2= 5, T3=10, T4=15, T5=20 and T6=25)% spent hen meat instead of camel meat.

Result of the analysis showed that the addition of Tomato Juice and increase the proportion of chicken meat has significant effect in the recipe of Flavor in burger.

The treatment T6 recorded the best degree of Flavor score 6.6 while the lowest percentage of the Flavor in treatment T1 and treatment T6 recorded higher score of tenders reaches 6.80 while T1recorded the lowest score and treatment T6 recorded the best degree of moisture reaches compared with other treatment in adding different from camel meat and hen meat.

The production change to the color pale with increasing the rate of chicken meat, the treatment T1recorded higher score for the color was 6.60 while the treatment T6 recorded lowest score in color 4.88 while treatment T1 recorded the lowest score in texture was 5.20 while treatment T6 recorded the highest score 6.20 and also treatment showed T6the best degree of overall acceptability 7.40 compared with treatment T1 lowest score as the same recipe -treatment recorded the lowest score in color due to increased replacement hen meat with camel meat.

There are improvements in the overall acceptability of degrees for the burger products when increasing the rate of tomato juice %6 has led to an improvement in the qualities of the produce.