Evaluation of grass carp (Ctenopharyngodon idellus) surimi in beef burger formulation in Egypt | ||
| Veterinary Medical Journal (Giza) | ||
| Volume 59, Issue 4, October 2011, Pages 107-121 PDF (2.38 M) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/vmjg.2011.368345 | ||
| Author | ||
| Gehan kassem* | ||
| Food Hygiene & control Dept, Cairo University, Faculty of Veterinary Medicine 11221 | ||
| Abstract | ||
| Four beef burger formulations were produced with 5, 10, 15 & 20% surimi addition, also control pure beef burger group was prepared, to explore the effect of adding surimi to beef burger and evaluate its shelf life during frozen storage. Proximate composition and fatty acid profile were determined for processed burger at zero time. Physico- chemical characteristics (pH, cooking loss, Shear force, TVB-N, TBA- value), aerobic plate count, coliforms count, S. aureus count, as well as sensory attributes were examined at monthly interval during three months of frozen storage (-18 °C). The sensorial quality was determined by means of a panel test, which assessed appearance, flavor, tenderness, juiciness and overall acceptability during the storage period. It was concluded that surimi from grass cap can be introduced into beef burger formulation with acceptable nutritional, sensory and storage characteristics. Where all surimi added burger samples were highly acceptable. Moisture content was significantly increased, while fat content was decreased in 20% surimi added burger. Shear force value was decreased with increase surimi content in the examined burger, and cooking loss showed no significance difference among all examined groups. Aerobic plate count and Coliforms count were significantly reduced by frozen storage. While, S. aureus couldn't be detected at the end of storage time. Fat stability represented by TBA-value was significantly stable in burger containing surimi than that of beef only, but no significant difference is noticed in TVB-N among all groups during storage time | ||
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