HUSSEIN, S., SHAHIN, M., MASOUD, M. (2015). EFFECT OF USING LEMONGRASS AND THYME ON SOME BEEFBURGER CHARACTERISTICS. Egyptian Journal of Agricultural Research, 93(1), 133-145. doi: 10.21608/ejar.2015.153306
SANAA A. HUSSEIN; MAHMOUD F. SHAHIN; MOHAMED R. MASOUD. "EFFECT OF USING LEMONGRASS AND THYME ON SOME BEEFBURGER CHARACTERISTICS". Egyptian Journal of Agricultural Research, 93, 1, 2015, 133-145. doi: 10.21608/ejar.2015.153306
HUSSEIN, S., SHAHIN, M., MASOUD, M. (2015). 'EFFECT OF USING LEMONGRASS AND THYME ON SOME BEEFBURGER CHARACTERISTICS', Egyptian Journal of Agricultural Research, 93(1), pp. 133-145. doi: 10.21608/ejar.2015.153306
HUSSEIN, S., SHAHIN, M., MASOUD, M. EFFECT OF USING LEMONGRASS AND THYME ON SOME BEEFBURGER CHARACTERISTICS. Egyptian Journal of Agricultural Research, 2015; 93(1): 133-145. doi: 10.21608/ejar.2015.153306
EFFECT OF USING LEMONGRASS AND THYME ON SOME BEEFBURGER CHARACTERISTICS
this study was carried out to evaluate beefburger prepared by 2% lemongrass, 2% thyme, 1% from lemongrass plus thyme and 0.5% from lemongrass and thyme addition in relative to control beefburger without addition. (moisture, protein, fat, ash and total carbohydrates) were determined in raw materials (lemongrass and thyme), beefburger and their formulas during storage period. Thiobarbituric acid, the total volatile nitrogen, pH values, water holding capacity, plasticity cooking loss, cooking yield, shrinkage and total bacterial count were determined in beefburger and their formulas during storage period for 3 months at -18oC. Moreover organoleptic characteristics were determined in fresh beefburger and their formulas.The results showed that the moisture and protein were decreased by increasing storage period as well as total lipids, ash, crude fibers and total carbohydrates were increased. Storage deteriorated both plasticity and WHC. Shrinkage and cooking loss increased by storage. For the supplemented samples, the best formula was recorded in case of the lemongrass/thyme mixture, specially at the lower ratio (0.5). The best supplemented sample were recorded in the lemongrass group. Cooking yield decreased by storage and the best supplemented sample was that of the individual lemongrass group. As the storage period increased, the total volatile nitrogen (TVN) and thiobarbituric acid (TBA) values increased for all beefburger and their formulas, samples.During the storage period, the control beefburger showed the highest of total bacterial count . While, their formulas reported that the lowest in total bacterial count were in 2% lemongrass formula, followed by (1%+1%) lemongrass and thyme formula and then 2% thyme formula. The organoleptic evaluations showed that the formula contained 2% lemongrass gave the best acceptability (36.0) followed by the formula contained equal weight (1%) of both lemongrass and thyme (32.0). Moreover, the formula prepared from 2% thyme have a medium acceptability (30.0) as well as the formula contained equal weight (0.5%) of both lemongrass and thyme which showed the lowest overall acceptability.It can be recommended that the lemongrass and thyme can play an important role as antioxidant and antibacterial agents in refrigerated beefburger and their formulas, but lemongrass is the best one.
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