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Manufacture of chicken burger by using non - traditional alternatives in North Africa / Manal Mohamed Ezz Eldin ; Supervised Wafai Z. Mikhail , Hassan Sobhy , Mohamed Farag Khallaf

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Cairo : Manal Mohamed Ezz Eldin , 2014Description: 92 P. : facsimiles ; 25cmOther title:
  • استخدام بدائل غير تقليدية فى تصنيع برجر الدجاج فى شمال إفريقيا [Added title page title]
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Dissertation note: Thesis (Ph.D.) - Cairo University - Institute of African Research and Studies - Department of Natural Resources Summary: Poultry meat is economic, quick and easy either to prepare or serve and it has a number of desirable nutritive and organoleptic properties. Poultry meat is low in fat in relation to other meats. The aim of study is to use some plant wastes such as pea hulls, tomato peels and wheat germ as well as carrot and rusk in processing of chicken burger to minimize production costs and to produce burger with high nutritive value which could be exported to poorer regions especially in Africa. Proximate composition of raw materials and burgers, amino acids profile as well as cooking measurements were carried out. Protein content in (G.B: germ burger) treatment had higher protein content (68.56%) owing to the higher protein content of wheat germ (28.62%). Fat content ranged in all treatments between 11 - 19%. Ash content ranged between 2 - 6% owing to different used raw materials. Leucine is the predominant essential amino acid in all treatments, it ranged between 8.67 (CA.B: collected burger) to 10.34% (T.B: tomato burger), while glutamic acid is the highest nonessential amino acid in all suggested treatments (except T.B treatment) with the percentage of 11.50 to 13.84%. Various suggested additives minimized cooking loss% with about two folds
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Item type Current library Home library Call number Copy number Status Date due Barcode
Thesis Thesis قاعة الرسائل الجامعية - الدور الاول المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.16.03.Ph.D.2014.Ma.M (Browse shelf(Opens below)) Not for loan 01010110065465000
CD - Rom CD - Rom مخـــزن الرســائل الجـــامعية - البدروم المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.16.03.Ph.D.2014.Ma.M (Browse shelf(Opens below)) 65465.CD Not for loan 01020110065465000

Thesis (Ph.D.) - Cairo University - Institute of African Research and Studies - Department of Natural Resources

Poultry meat is economic, quick and easy either to prepare or serve and it has a number of desirable nutritive and organoleptic properties. Poultry meat is low in fat in relation to other meats. The aim of study is to use some plant wastes such as pea hulls, tomato peels and wheat germ as well as carrot and rusk in processing of chicken burger to minimize production costs and to produce burger with high nutritive value which could be exported to poorer regions especially in Africa. Proximate composition of raw materials and burgers, amino acids profile as well as cooking measurements were carried out. Protein content in (G.B: germ burger) treatment had higher protein content (68.56%) owing to the higher protein content of wheat germ (28.62%). Fat content ranged in all treatments between 11 - 19%. Ash content ranged between 2 - 6% owing to different used raw materials. Leucine is the predominant essential amino acid in all treatments, it ranged between 8.67 (CA.B: collected burger) to 10.34% (T.B: tomato burger), while glutamic acid is the highest nonessential amino acid in all suggested treatments (except T.B treatment) with the percentage of 11.50 to 13.84%. Various suggested additives minimized cooking loss% with about two folds

Issued also as CD

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