Utilization of dried parsley herb (petroselinum crispum) and its Essential oil for improving quality of beef burger /
استخدام عشب البقدونس المجفف و زيته العطرى فى تحسين جودة اقراص اللحم البقرى
Menna Allah Kamal Ismail ; Supervised Adel Zaki Mohamed Ahmed Badee , Nadia Abdelrahman Salama
- Cairo : Menna Allah Kamal Ismail , 2021
- 98 P . : charts ; 25cm
Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology
In an attempt to raise the quality and extend the shelf life of beef burger, parsley powder or its essential oil were added to the formula. At the beginning, the oil yield % (of parsley herb dried in oven at 45C or in solar drier at 39C), physicochemical properties and chemical composition of parsley herb essential oil were determined. The antioxidant and antimicrobial activities of parsley herb oil were also evaluated. Three different formulas of beef burgers were prepared. The first one was formulated with 0.5% dried parsley herb, the second formulated with 600ppm of parsley essential oil, and the third one was free from additions (control). The results showed that the initial pH value of control beef burgers (C) and samples treated with parsley powder or oil (P or O) was the similar (5.8), but, after 8days of storage at 4oC, the pH value significantly increased in all samples (p0.05).the highest increase was recorded for sample (C), while sample (O) had the lowest increase The data showed that addition of parsley oil to burger formula (O) significantly (P0.05) lowered the TBA value than control sample (C) at zero time of storage. The lowest significant increase in TBA value of all treatments, after 8 days of storage at 4oC, was recorded for (O) sample. The results also indicated that beef burger sample (O), at zero time, had the significantly highest cooking loss and the lowest cooking yield than other burger samples. Simultaneously, beef burger sample (P) had the significant lower cooking loss and the higher cooking yield than other beef burger samples. After cold storage of all burger samples at 4oC for 8 days, cooking loss values of all burger treatment were significantly increased. Control sample (C) had the highest significant increase in cooking loss