The Effect of adding defatted wheat germ chemical, of beef burger | ||
| Al-Anbar Journal of Veterinary Sciences | ||
| Article 1, Volume 7, Issue 2, December 2014, Pages 57-81 | ||
| Authors | ||
| S. A. H. Alessawi; I. H. A. Al-Anbari | ||
| Abstract | ||
| This study was conducted to investigate the effect of addition of ground and heat treated wheat germ cake on chemical properties of burger formula. Two samples of Iraqi fresh beef were used in this study. Chemical analysis were done upon arrival at the laboratory. Standard burger formulae were made with and without spices. Formulae were divided into four treatments. Wheat germ cake was added to three of them (T2, T3 and T4) at 5,10 and 15%, respectively, in addition to the control (T1). Chemical test were done on burger patties of all treatments before freezing. Treatments were kept at -18 C° for 120 days. Tests were made twice monthly except for thiobarbutyric acid (TBA) which was done monthly. Sensory evaluation was done for fried burger patties for all treatments prepared from standard formula with and without spaces. Addition of wheat germ cake led to decrease in percent's of moisture, fat and ash and increase in percent of protein. These variables were proportional with wheat germ cake addition ratio. Results of thiobarbutyric acid (TBA), free fatty acids (FFA) and peroxide value (PV) showed no signification differences (P≤0.05) before freezing, respectively. Values of TBA, FFA and PV recorded irregular increases during freezing period. Signification differences were appeared among treatments after one month of freezing. The elevations in TBA, FFA and PV values during freezing period were in reverse correlation with the ratio of wheat germ cake added to burger formulae. Treatments T3 and T4 showed the lowest values comparing with control | ||
| Keywords | ||
| Wheat germ cake; beef burger | ||
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