Quality Characteristics of Beef Burger Formulated with Olive and Rice Bran Oils
Quality Characteristics of Beef Burger Formulated with Olive and Rice Bran Oils
Amal Ramadan Fawy1, Hussein Yousef Ahmed2, El-Sayed S.E. Shabana3, Mohamed Abdelfattah Maky4*
ABSTRACT
The present work was conducted to investigate the quality aspects of Egyptian beef burgers and study the effect of replacing beef fat with vegetable oils (olive oil and rice bran oil) on their quality. Twenty beef burger samples were collected from Qena markets, Egypt. They were divided into four groups based on their price; A, B, C, and D, with group A being the cheapest while the group D being the most costly. Proximate and quality analysis were conducted. Group D of Egyptian beef burger had a greater protein than other groups as well as being the best in terms of quality. Furthermore, six beef burger formulations with different amounts of beef fat and vegetable oils were prepared and stored at 4 ± 1°C for 21 days. Analysis of samples showed that fat content was significantly lowered in F1 and F2 (beef fat partially replaced by olive and rice bran oils, respectively) than in control (100% beef fat). In addition to, aerobic plate count (APC), thiobarbituric acid reactive substances (TBARS) and total volatile basic nitrogen (TVB-N) for F1 and F2 groups were significantly lesser than the control group. F1 and F2 had significantly lower cooking loss than the control group. Furthermore, formulated samples had decreased level of the cholesterol, triglycerides and LDL (low-density lipoprotein) concentrations with greater level of HDL (high-density lipoprotein) concentrations. In conclusion, this study depicts for the quality status of the commercial beef burger in Egypt as well as the utilization of olive and rice bran oils as beef fat substitutes represents a promising technology for producing healthier burgers with enhanced quality characteristics.
Keywords | Beef burger, Olive oil, Rice bran oil, Fat replacer, Natural antioxidant
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August 2022
Vol. 10, Iss. 8, Pages 1659-1886
