EL-SANAFIRY, N. (1994). UTILIZATION OF POULTRIES FEATHERS IN FOOD AND FEED: 5-NUTRITIONAL VALUE AND PHYSICAL PROPERTIES OF BEEFBURGERS PREPARED WITH DIFFERENT LEVELS OF CHICKEN FEATHERS PROTEIN ISOLATE.. Egyptian Journal of Agricultural Research, 72(1), 219-234. doi: 10.21608/ejar.1994.445454
NABILA Y. EL-SANAFIRY. "UTILIZATION OF POULTRIES FEATHERS IN FOOD AND FEED: 5-NUTRITIONAL VALUE AND PHYSICAL PROPERTIES OF BEEFBURGERS PREPARED WITH DIFFERENT LEVELS OF CHICKEN FEATHERS PROTEIN ISOLATE.". Egyptian Journal of Agricultural Research, 72, 1, 1994, 219-234. doi: 10.21608/ejar.1994.445454
EL-SANAFIRY, N. (1994). 'UTILIZATION OF POULTRIES FEATHERS IN FOOD AND FEED: 5-NUTRITIONAL VALUE AND PHYSICAL PROPERTIES OF BEEFBURGERS PREPARED WITH DIFFERENT LEVELS OF CHICKEN FEATHERS PROTEIN ISOLATE.', Egyptian Journal of Agricultural Research, 72(1), pp. 219-234. doi: 10.21608/ejar.1994.445454
EL-SANAFIRY, N. UTILIZATION OF POULTRIES FEATHERS IN FOOD AND FEED: 5-NUTRITIONAL VALUE AND PHYSICAL PROPERTIES OF BEEFBURGERS PREPARED WITH DIFFERENT LEVELS OF CHICKEN FEATHERS PROTEIN ISOLATE.. Egyptian Journal of Agricultural Research, 1994; 72(1): 219-234. doi: 10.21608/ejar.1994.445454
UTILIZATION OF POULTRIES FEATHERS IN FOOD AND FEED: 5-NUTRITIONAL VALUE AND PHYSICAL PROPERTIES OF BEEFBURGERS PREPARED WITH DIFFERENT LEVELS OF CHICKEN FEATHERS PROTEIN ISOLATE.
Meat and Fish Technology Research Division, Central Laboratory for Agricultural Industry Research, Agricultural Research Centre, Giza, Egypt
Abstract
Chicken feathers protein isolate ( F.P.I.) prepared by KOH hydrolysis and precipitation at isoelectric point by orthophosphoric acid was used to replace 0, 10, 15, 20 and 25% of beef in beefburgers after it was F.P.I. diluted with water at 1:2 ratio. Protein was somewhat increased in fried burgers with increasing of diluted F.P.I. level. Up to 20% F. P. I. no deficiency in essential amino acids (EAA) was observed in fried products , but at 25% F. P. I. level as indicated by amino acid (A.S.) , very slight deficiency (2%) was found for threonine. The decrease in calculated essential amino acid index (EAAI), biological value ( B.11.) and protein efficiency ratio (PER) was not noticed as the level of F.P.I. increased in fried burgers. Grams consumed to cover the protein daily requirments of adult man (GDR) decreased, while GDR values for methionine (showed the highest GDR value, for EAA) increased. When consuming 1509m of fried 25 F.P.I. burgers, the protein and methionine daily requirements of adult man will be covered at the levels of 76% and 70%, respectively, whic is quite high (more than one half the daily requirements in one meal). As the percent of F. P. I. increased, water holding capacity (WHC) and cooking yield improved , while cooking loss decreased. Tenderness as indicated from PWFC value (protein- water fat coefficient and plasticity) somewhat decreased. At 25% F. P. I. level, aroma,taste , colour and overall acceptability scores were markedly high (rated very good, 8-9 scores), but due to some decrease in texture (rated good, 7 scores) it is enough to replace 20% of beef with equal proportion of diluted F.P.I.
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