University of Khartoum

Efficacy of Almonat (Polyphosphate) as Soybean Protein Replacer in Processed Beef Burger

Efficacy of Almonat (Polyphosphate) as Soybean Protein Replacer in Processed Beef Burger

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Title: Efficacy of Almonat (Polyphosphate) as Soybean Protein Replacer in Processed Beef Burger
Author: Abdalwhab, Somia Alsadig
Abstract: The objective of the current study was to evaluate the effect of polyphosphate addition on the quality and storability of beef burger. Beef burger was processed by the addition of different concentrations (0.3%, 0.5% and 0.7%) of polyphosphate and control sample (soybean sample). The processed beef burger was packaged in poly ethylene bags and then refrigerated at -4°C ±2 for 6 days. Proximate composition, pH, titratable acidity, peroxide value (PV), physical attributes such as: water holding capacity, cooking loss and storage loss, microbial aspects such as: total viable count, total coliform bacteria and Staphylococcus aureus as well as sensory attributes of the burger were evaluated. The evaluations were carried out immediately after processing and six days post processing. Among all treatments, the control burger (soybean) had the highest (P≤0.05) moisture, protein, pH, cooking loss, storage loss, total viable count, total coliform and Staph.aureus bacteria. However, it had lower (P≤0.05) color, texture and juiciness scores. Burger sample with 0.7% polyphosphate had highest ash (P≤0.05), fat, acidity, water holding capacity texture and juiciness scores. But it had the lowest (P≤0.05) moisture, storage and cooking losses, total viable count, total coliform bacteria, Staph.aureus. Generally, An inverse relationship between moisture, pH, cooking loss, total bacteria, staph.aureus and polyphosphate levels were observed. The above measured parameters decreased as polyphosphate and storage period increased. Addition of polyphosphate to burger formulation led to substantial improvement in the sensorial and keeping qualities of beef burger.
URI: http://khartoumspace.uofk.edu/123456789/27075


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