Phesicochemical and organoleptic properties of chicken burger substituted with different levels of chickpea during frozen storage

Abstract EN

Fast foods are rich in fats that affecting human health.

The main objective of this study was to investigate physicochemical and organoleptic properties of manufactured chicken burger substituted with different levels of chickpea during frozen storage.

Physicochemical analyses of chicken meat were moisture content (٧٣.٥٨%), protein (٢٣.١٧%), fat (٢.٢١%), ash (١.٠٤%), fiber and starch zero (%), pH ٦.١٤ and finally thiobarbituric acid number (TBA) ٠.١١٢.

The physicochemical analyses of chickpea were moisture content (٤.٥%), protein (٢٣.٣%), fat (٤.١٧%), ash (٣.١١%), starch (٦٢.٧٦%), fiber by (٢.٠٩%), pH ٦.٦ and finally TBA ٠.٢٠٢.

The substitution of chickpea (٥%, ١٠% and ١٥%) decreased moisture content from ٧٤.٢٠ to ٦٧.٥٠%, pH value was increased from ٦.٢٧ to ٦.٧٣, protein increased from ٢٣.٠٠% to ٢٥.٧٠, increased effect on water holding capacity (WHC) from ٥٣.٣٠ to ٥٨.٧٤% and increased fat from ٢.٢١ to ٢.٩٨ compared with the control sample.

For the chickpea substitution at ١٥%, (TBA) value was higher by ١.٣ mg malondialdehyde/kg when compared with the control.

Moreover, the maximum acceptable levels of malondialdhyed were observed after ٥ months.

Concerning the organoleptic properties, a significant decrease (P< ٠.٠٥) in firmness score between the treated and the control samples during storage.

Flavour, juiciness and overall acceptability did not show any significant difference in all investigated samples.