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Effects of Çemen pastes prepared in different formulations on physicochemical, microbiological, and textural properties of beef hamburger patties during refrigerated storage.
- Source :
-
Food Science & Nutrition . Jun2024, Vol. 12 Issue 6, p4330-4341. 12p. - Publication Year :
- 2024
-
Abstract
- This study aimed to investigate the effects of çemen pastes prepared in different formulations on physicochemical, microbiological, and textural properties of hamburgers during refrigerated storage (4°C; 60 d). Çemen pastes were produced by using different combination doses of fenugreek seed flour, sweet red pepper, and garlic powder. As a result of çemen paste usage in hamburgers, cooking losses and dimensional shrinkage decreased, whereas moisture and fat retention ratios increased (p <.05). The hardness, gumminess, and chewiness values of hamburgers containing çemen paste were generally lower than those of control (p <.05). Çemen paste addition to hamburgers generally did not cause a difference in terms of microbial growth and moisture, fat and ash contents. Protein contents of hamburgers containing çemen paste or breadcrumbs were generally higher than that of control (p <.05). Çemen paste usage in hamburgers generally decreased the L* values and increased the b* values (p <.05). In general, addition of 3.5% or higher doses of both sweet red pepper and garlic powder caused higher a* values in hamburger patties (p <.05). Lower oxidation levels were generally observed in hamburgers containing 3% or lower doses of fenugreek seed flour and 4.5% of garlic powder in çemen paste (p <.05). It was concluded that çemen paste usage in hamburger patty processing has the potential to improve the quality characteristics and delay oxidative changes. [ABSTRACT FROM AUTHOR]
- Subjects :
- *REFRIGERATED storage
*GARLIC
*HAMBURGERS
*SWEET peppers
*PEPPERS
*MICROBIAL growth
Subjects
Details
- Language :
- English
- ISSN :
- 20487177
- Volume :
- 12
- Issue :
- 6
- Database :
- Academic Search Index
- Journal :
- Food Science & Nutrition
- Publication Type :
- Academic Journal
- Accession number :
- 177819176
- Full Text :
- https://doi.org/10.1002/fsn3.4099