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Inhibitory efficiency of cumin powder in cryopreservation of beef burgers | ||
| Caspian Journal of Environmental Sciences | ||
| مقالات آماده انتشار، اصلاح شده برای چاپ، انتشار آنلاین از تاریخ 30 دی 1402 اصل مقاله (834.62 K) | ||
| نوع مقاله: Research Paper | ||
| شناسه دیجیتال (DOI): 10.22124/cjes.2024.7460 | ||
| نویسنده | ||
| Enas Najm Abdullah* | ||
| Market Research and Consumer Production Center, University of Baghdad, Iraq | ||
| چکیده | ||
| In the current study, the qualitative and sensory characteristics of cold-stored beef burger tablets were evaluated using cumin powder, as 0, 0.5 and 1% added to ground beef that was made into tablets, then the product was stored for 1, 5 and 10 days in refrigeration 4 °C. Some chemical and physical tests, oxidation indicators and sensory characteristics were conducted for this product. The results showed that the protein percentage in the samples to which cumin powder was added slightly increased insignificantly by the elevated concentrations of the added powder, as well as an upraise in the fat and ash rates (%) throughout the storage period, offset by an insignificant decrease in the percentage of moisture compared to the control. The highest values of water-carrying capacity of beef were recorded for cold-stored beef burgers, which elevated by the increased concentrations of cumin powder. The pH values increased slightly and insignificantly, while the loss during cooking recorded a slight and insignificant drop by the upraised concentration of cumin powder throughout the storage period. In addition, there was a decrease in the number of PV peroxide, thiobarbituric acid (TBA), the percentage of free fatty acids FFA and the percentage of TVN compared to the control. It was also noted that the treatments to which cumin powder was added had an effect in reducing the total number of bacteria, cold-loving bacteria and coliform bacteria in beef during cold storage. Compared to the control group, adding cumin powder led to an elevation in the values of flavor, juiciness, and freshness and general acceptance. In conclusion, it is possible to use cumin powder at a rate of 0.5 and 1% in beef tablets, which improved the studied chemical, qualitative and sensory characteristics, decreased oxidation indicators of beef, and the upraised storage life of the product throughout the period of cold storage for 10 days without any alteration in the quality and sensory qualities of the product. | ||
| کلیدواژه‌ها | ||
| Beef burger؛ Cumin؛ Antioxidants | ||
| مراجع | ||
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