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

MOGHAZY, EL-SHAHAT A.; EL-SHAARAWY, MOHAMED. O. A.

doi:10.21608/ejar.2001.320919

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

Document Type : Original Article

Authors

¹ Meat and Fish Technology Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt

² Honey bees Research Department, Plant Protection Research Institute, Agricultural Research Center, Giza, Egypt

10.21608/ejar.2001.320919

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.