International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 10, Issue:5, May, 2021

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2021.10(5): 809-825

Effect of Adding Lemon Peels Powder on Some Quality Properties of Minced Beef Patty during Refrigerated Storage
Hayam Mohamed Ibrahim1*, Ibrahim Mohamed Hassan2 and Ahmed Abd El- Ghafar Hammed1
1Department of Food Science and Technology, Food Science and Technology, National Research Centre, Egyptsup>2Department of Food Science and Technology, Facility of Agriculture, Ein Shams University, Egypt
*Corresponding author

The effect of adding lemon peels powder on some quality properties of minced beef patties during refrigerated storage is the objectives of the present work. Control beef patty samples (LP) exhibited significant higher TBARS values during refrigerated storage. Whereas the prepared lemon peel patties (1% and2% LP) samples showed good quality with lower TBARS till 9 days at 4°C. Total volatile basic nitrogen (TVBN) of patty samples gradually increased with different rates. LP 2% samples exhibited higher antioxidant activity (AOA %) than those treated with 1% LP. The LP 2% sample gave the greatest DPPH followed by 1% LP compared to control at zero time. The DPPH % activity decreased during refrigerated storage in all patties samples. Concerning Met-myoglobin%; control sample revealed the highest met-myoglobin% estimated from 19.20% at the beginning day of storage to 76.47% at the end of the storage period. Meanwhile, 2% LP sample gave lowest % Met-myoglobin (40.74%) and 1% LP sample exhibited 47.42% Met-myoglobin at the end of storage time (12days). Noticeably the overall acceptability scores of the formulated samples increased with increasing levels of citrus peel [L.P]; where 2% LP sample gained great acceptability more than the 1%.

Keywords: Citrus waste, lemon peel, minced beef meat patty, oxidative changes, color, met- myoglobin, microbial growth, sensory & cooking properties

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How to cite this article:

Hayam Mohamed Ibrahim, Ibrahim Mohamed Hassan and Ahmed Abd El- Ghafar Hammed. 2021. Effect of Adding Lemon Peels Powder on Some Quality Properties of Minced Beef Patty during Refrigerated Storage.Int.J.Curr.Microbiol.App.Sci. 10(5): 809-825. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.