000			03153cam a2200349 a 4500
003			EG-GiCUC
005			20250223031943.0
008			180314s2017 ua d f m 000 0 eng d
040			_aEG-GiCUC _beng _cEG-GiCUC
041	0		_aeng
049			_aDeposite
097			_aM.Sc
099			_aCai01.07.09.M.Sc.2017.Ab.P
100	0		_aAbeer Talaat Amr Mohamed Amer
245	1	0	_aProduction and evaluation of camel meat burger mixed with dietary fibers / _cAbeer Talaat Amr Mohamed Amer ; Supervised Nadia Abdelrahman Salama , Shahinaz Ahmed Helmy , Mohamed Farag Shehata
246	1	5	_aإنتاج و تقييم البرجر الجملى المخلوط بالألياف الغذائية
260			_aCairo : _bAbeer Talaat Amr Mohamed Amer , _c2017
300			_a173 P. : _bcharts ; _c25cm
502			_aThesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Food Science Technology
520			_aThe objective of this study was to produce camel meat burger and evaluate the chemical, physical and sensory characteristics of such burger samples as affected by replacing camel meat fat with different two levels (5 and 10%) of barley grains and wheat bran as dietary fiber sources. The obtained results of fat-replacer treatments recorded higher content of moisture, crude protein, total ash and crude fibers as well as a lower content of ether extract, compared with those of control camel sample. Also, total energy value was 254.49 kcal for fresh, while low-fat levels of treated samples were 175.10 kcal (10% fat) and 207.43 kcal (15% fat) before cooking, respectively. The pH values of all treatments were significant higher (P{u2265}0.05) than those of control. Slight decrease in pH values was noticed in all treatments throughout the frozen storage. Meanwhile, Thiobarbituric acid values (TBA) of the treated burger samples were significantly lower (P{u2265}0.05) than those of control sample. A progressive frozen storage caused increase in TBA values in all treatments. Water holding capacity (WHC) of the treatments with fat-replacers was significantly higher (P{u2265}0.05) than the control counterpart. It decreased during frozen storage for all treatments. Cooking loss and shrinkage percentage of fat-replacer treatments were significantly lower than those of control. Progressive frozen-storage period, led to increase both of cooking loss and shrinkage, meanwhile, the cooking yield was decreased. The total bacterial counts as well as psychrophilic counts were significantly higher in fat-replacer treatments than the control one. The number of bacterial count increased with decreasing the fat level for 45 days of storage periods then number of bacterial count decreased until at the end of frozen storage time
530			_aIssued also as CD
653		4	_aCamel burger
653		4	_aFat
653		4	_aWheat bran
700	0		_aMohamed Farag Shehata , _eSupervisor
700	0		_aNadia Abdelrahman Salama , _eSupervisor
700	0		_aShahinaz Ahmed Helmy , _eSupervisor
856			_uhttp://172.23.153.220/th.pdf
905			_aNazla _eRevisor
905			_aSamia _eCataloger
942			_2ddc _cTH
999			_c65434 _d65434