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MOGHAZY, E., EL-SHAARAWY, M. (2001). QUALITY ATTRIBUTES OF BEEFBURGER AS AFFECTED BY USING PROPOLIS AND FROZEN STORAGE. Egyptian Journal of Agricultural Research, 79(4), 1499-1512. doi: 10.21608/ejar.2001.320919
EL-SHAHAT A. MOGHAZY; MOHAMED. O. A. EL-SHAARAWY. "QUALITY ATTRIBUTES OF BEEFBURGER AS AFFECTED BY USING PROPOLIS AND FROZEN STORAGE". Egyptian Journal of Agricultural Research, 79, 4, 2001, 1499-1512. doi: 10.21608/ejar.2001.320919
MOGHAZY, E., EL-SHAARAWY, M. (2001). 'QUALITY ATTRIBUTES OF BEEFBURGER AS AFFECTED BY USING PROPOLIS AND FROZEN STORAGE', Egyptian Journal of Agricultural Research, 79(4), pp. 1499-1512. doi: 10.21608/ejar.2001.320919
MOGHAZY, E., EL-SHAARAWY, M. QUALITY ATTRIBUTES OF BEEFBURGER AS AFFECTED BY USING PROPOLIS AND FROZEN STORAGE. Egyptian Journal of Agricultural Research, 2001; 79(4): 1499-1512. doi: 10.21608/ejar.2001.320919

QUALITY ATTRIBUTES OF BEEFBURGER AS AFFECTED BY USING PROPOLIS AND FROZEN STORAGE

Article 18, Volume 79, Issue 4, October 2001, Page 1499-1512  XML PDF (3.77 MB)
Document Type: Original Article
DOI: 10.21608/ejar.2001.320919
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Authors
EL-SHAHAT A. MOGHAZY1; MOHAMED. O. A. EL-SHAARAWY2
1Meat and Fish Technology Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
2Honey bees Research Department, Plant Protection Research Institute, Agricultural Research Center, Giza, Egypt
Abstract
Recently, natural substances play an important role in consumer choice especially food products. Natural honey bees products were used in a focussed form on the clinical practices. Lately, the anti-oxidant and anti-microbial properties have drawn more attention. Therefore, in this investigation, beefburger was prepared with different levels of propolis ethanol extract (PEE) as follow: (A) 0.1 %, (B) 0.2 % and (C) 0.3.%, in addition to (control) burger without adding PEE to find-out the effect of using propolis on quality attributes of beefburger. Chemical composition, mineral content, physico-chemical proper‌ties, microbiological properties were determined. Also, ranking method was used to find-out the best product and to test the significance among products immediateily after processing. Physico-chemical and mi‌crobial properties during frozen storage (-18°C) for three months were also investiagated. Generally, results show that using EPE as a natural substance at level of 0.3% may be a good treatment to improve the quality attributes and accordingly the shelf-life of beefburger. 
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