KHAZBAK, A., OSHEBA, A. (2008). PHYSICAL, CHEMICAL, MICROBIOLOGICAL AND SENSORY QUALITY ATTRIBUTES OF LIQUID-SMOKED POULTRY BURGER PATTIES AS AFFECTED BY ADDING LIQUID SMOKE AND FROZEN STORAGE (-18 °C) FOR 6 MONTHS. Egyptian Journal of Agricultural Research, 86(3), 1109-1125. doi: 10.21608/ejar.2008.209331
AFAF I. KHAZBAK; ATEF S. A. OSHEBA. "PHYSICAL, CHEMICAL, MICROBIOLOGICAL AND SENSORY QUALITY ATTRIBUTES OF LIQUID-SMOKED POULTRY BURGER PATTIES AS AFFECTED BY ADDING LIQUID SMOKE AND FROZEN STORAGE (-18 °C) FOR 6 MONTHS". Egyptian Journal of Agricultural Research, 86, 3, 2008, 1109-1125. doi: 10.21608/ejar.2008.209331
KHAZBAK, A., OSHEBA, A. (2008). 'PHYSICAL, CHEMICAL, MICROBIOLOGICAL AND SENSORY QUALITY ATTRIBUTES OF LIQUID-SMOKED POULTRY BURGER PATTIES AS AFFECTED BY ADDING LIQUID SMOKE AND FROZEN STORAGE (-18 °C) FOR 6 MONTHS', Egyptian Journal of Agricultural Research, 86(3), pp. 1109-1125. doi: 10.21608/ejar.2008.209331
KHAZBAK, A., OSHEBA, A. PHYSICAL, CHEMICAL, MICROBIOLOGICAL AND SENSORY QUALITY ATTRIBUTES OF LIQUID-SMOKED POULTRY BURGER PATTIES AS AFFECTED BY ADDING LIQUID SMOKE AND FROZEN STORAGE (-18 °C) FOR 6 MONTHS. Egyptian Journal of Agricultural Research, 2008; 86(3): 1109-1125. doi: 10.21608/ejar.2008.209331
PHYSICAL, CHEMICAL, MICROBIOLOGICAL AND SENSORY QUALITY ATTRIBUTES OF LIQUID-SMOKED POULTRY BURGER PATTIES AS AFFECTED BY ADDING LIQUID SMOKE AND FROZEN STORAGE (-18 °C) FOR 6 MONTHS
Fish and Meat Technology Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
Abstract
Due to the desired color and flavor of smoked food especially smoked muscle food, the demand on these products is increased. Nevertheless, there are some negative aspects accociated with traditional smoking of these products that affect the consumer health. On the other hand, there is a difficulty in smoking of minced muscle foods with traditional smoking. Therefore, some attention to apply properly the modern and safe technology systems (liquid smoke) in smoking of foods is needed. Moreover, with increasing of poultry meat production in Egypt, the market should be provided with liquid-smoked products. Therefore, in this work, chicken and turkey burger patties prepared with liquid smoke were processed (chicken and turkey burger patties prepared without liquid smoke were control samples) and stored at —18 °C for 6 months. Chemical composition and physical, chemical and microbiological quality attributes of liquid smoked and control burger patties were analyzed and evaluated immediately after processing and during frozen storage at —18 °C for 6 months. Moreover, the smoked chicken and turkey burger patties were sensory evaluated immediately after processing and by the end of frozen storage, meanwhile control samples (non smoked) were objected for sensory evaluation only after manufacturing because of its higher total volatile nitrogen, thiobarbituric acid and total bacterial count than the permissible limits recorded according to Egyptian standards at the end of storage, and the results of sensory evaluation were statistically analyzed. Generally, the physical, chemical and microbiological results indicated that chicken and turkey burger patties prepared with liquid smoke (direct mix method of liquid smoke at level of 0.5 %) were fit for human consumption after 6 months of frozen storage. Moreover, the sensory evaluation revealed that all the liquid smoked burger patties (chicken and turkey) were accepted by the end of frozen storage period, provided that the chicken burger patties were better than the turkey ones. Finally, these products are suggested for production on commercial scale.
View on SCiNiTO
Top