The Effects of Ginger (Zingibar officinale) on Physical Properties and The Sensory Evaluation of Beef Burger

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11/5/2014 10:36 AM

The Effects of Ginger (Zingibar officinale) on Physical Properties and The Sensory Evaluation of Beef Burger


Salim S. Al-Temimi (Center for Market Research and Consumer Protection University of Baghdad)
Raffat A. Abu-Almaaly(Dept. of Home Economic,College of Education for Women’s University of Baghdad)


Abstract

This study was carried out to examine the effects of Ginger (Zingibar officinale) powder on physical properties and the sensory evaluation of fresh and frozen local beef burger. Three samples of Iraqi beef were obtained, The chemical composition was determined on beef directly after purchase. A standard burger mixture were prepared together with other components including beef fat, water, bread crumbs and salt, and then divided into eleven treatments each weighted 100 g. Ginger was added to 10 treatments with ratio ranged between 0.5%(G1)-2.75%(G10) and one treatment left without addition which was control (Co.).
A second burger sample were prepared with the same previous mixture, and the same ginger ratio, but burgers spices were added to each treatment(GS1-GS10) including the control(S) in a ratio of 0.5%.
physical properties were carried out on burger treatments before and after freezing at -18 C for 60 and 120 days. The chemical composition of beef contained 73.43% moisture, 20.89% protein, 3.94% fat and1.04% ash.
A decrease in the percent of thawing loss and cooking loss was observed after frozen storage for 120 days and significant differences (p<0.05) among treatments with the increase in the added ginger compared with the control to reach the lowest level for previous attribute to 2.21% and 30.67% respectively in G10(2.75%) , and 2.19% and 14.30% respectively in GS10(2.75%+0.5) , while there was significant differences (p<0.05) between treatments for diameter and thickness changes The sensory evaluation values increased with significant differences (p<0.05) among treatments after 120 days of frozen storage with the increase in added ginger compared with the control. The maximum values for flavor, tenderness, juiciness and general acceptance reported in the treatment with added ginger at 1.25% and 1.50% there decrease in the sensory evaluation for the treatments when ginger added at higher levels than the previous mentioned values.





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