Nutritional, Physicochemical, and Organoleptic Properties of Camel Meat Burger Incorporating Unpollinated Barhi Date Fruit Pulp
The chemical composition of unpollinated Barhi date fruit (UBDF) (at khalal maturity stage) pulp and its effect as fiber source or fat replacer on the quality characteristics of camel meat burgers were investigated. The UBDF was characterized by high total carbohydrate, fiber, and mineral contents....
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2022-01-01
|
| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2022/4581821 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850167678882283520 |
|---|---|
| author | El Sayed, A. Abd El-Hady Hani A. Alfheeaid Mohamed M. Abd El-Razik Sami A. Althwab Hassan Barakat |
| author_facet | El Sayed, A. Abd El-Hady Hani A. Alfheeaid Mohamed M. Abd El-Razik Sami A. Althwab Hassan Barakat |
| author_sort | El Sayed, A. Abd El-Hady |
| collection | DOAJ |
| description | The chemical composition of unpollinated Barhi date fruit (UBDF) (at khalal maturity stage) pulp and its effect as fiber source or fat replacer on the quality characteristics of camel meat burgers were investigated. The UBDF was characterized by high total carbohydrate, fiber, and mineral contents. It contains substantial amounts of fiber (19.60%) and low-fat content. Prepared UBDF pulp was added to camel meat burger as a fiber source at 2.5, 5, 7.5, 10, and 15% instead of camel meat and as a fat replacer at 50, 75, and 100% instead of camel-back fat during manufacturing of camel meat burgers. Chemical composition, mineral content, instrumental color, cooking characteristics, and organoleptic properties were evaluated. Results indicated that adding UBDF as fiber source significantly reduced moisture and protein contents and increased total carbohydrates, including fiber content. In camel meat burgers, K and Ca significantly increased in UBDF level-dependent manure. Adding UBDF as a fat replacer significantly increased moisture and total carbohydrate contents, while a significant reduction in fat content has been remarked. Increasing the levels of UBDF pulp as either fiber source or fat replacer in camel burgers improved (p<0.05) shrinkage, cooking loss, and cooking yield in roasted camel burger level-dependent manure. The incorporation of UBDF pulp in camel burgers increased the lightness (L∗) values and decreased the redness (a∗) and yellowness (b∗) significantly. The formulated camel burgers with different UBDF pulp levels revealed better organoleptic characteristics than normal camel meat burgers. Interestingly, adding UBDF as fiber source at 7.5-15% presented overall acceptability of more than 90% compared to the control sample of 81.7%. In the same context, adding UBDF as a fat replacer at 100% replacing the level of added fats scored overall acceptability of more than 93.60% compared to the control sample of 67.4%. Generally, according to the results of this study, it could be concluded that UBDF pulp could be used as a functional additive to produce high-fiber and/or low-fat camel meat burgers. |
| format | Article |
| id | doaj-art-e76bfbef4c7d4b4ea73fbe2b505f11fc |
| institution | OA Journals |
| issn | 2314-5765 |
| language | English |
| publishDate | 2022-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-e76bfbef4c7d4b4ea73fbe2b505f11fc2025-08-20T02:21:09ZengWileyInternational Journal of Food Science2314-57652022-01-01202210.1155/2022/4581821Nutritional, Physicochemical, and Organoleptic Properties of Camel Meat Burger Incorporating Unpollinated Barhi Date Fruit PulpEl Sayed, A. Abd El-Hady0Hani A. Alfheeaid1Mohamed M. Abd El-Razik2Sami A. Althwab3Hassan Barakat4Department of Food Science and Human NutritionDepartment of Food Science and Human NutritionDepartment of Food Science and Human NutritionDepartment of Food Science and Human NutritionDepartment of Food Science and Human NutritionThe chemical composition of unpollinated Barhi date fruit (UBDF) (at khalal maturity stage) pulp and its effect as fiber source or fat replacer on the quality characteristics of camel meat burgers were investigated. The UBDF was characterized by high total carbohydrate, fiber, and mineral contents. It contains substantial amounts of fiber (19.60%) and low-fat content. Prepared UBDF pulp was added to camel meat burger as a fiber source at 2.5, 5, 7.5, 10, and 15% instead of camel meat and as a fat replacer at 50, 75, and 100% instead of camel-back fat during manufacturing of camel meat burgers. Chemical composition, mineral content, instrumental color, cooking characteristics, and organoleptic properties were evaluated. Results indicated that adding UBDF as fiber source significantly reduced moisture and protein contents and increased total carbohydrates, including fiber content. In camel meat burgers, K and Ca significantly increased in UBDF level-dependent manure. Adding UBDF as a fat replacer significantly increased moisture and total carbohydrate contents, while a significant reduction in fat content has been remarked. Increasing the levels of UBDF pulp as either fiber source or fat replacer in camel burgers improved (p<0.05) shrinkage, cooking loss, and cooking yield in roasted camel burger level-dependent manure. The incorporation of UBDF pulp in camel burgers increased the lightness (L∗) values and decreased the redness (a∗) and yellowness (b∗) significantly. The formulated camel burgers with different UBDF pulp levels revealed better organoleptic characteristics than normal camel meat burgers. Interestingly, adding UBDF as fiber source at 7.5-15% presented overall acceptability of more than 90% compared to the control sample of 81.7%. In the same context, adding UBDF as a fat replacer at 100% replacing the level of added fats scored overall acceptability of more than 93.60% compared to the control sample of 67.4%. Generally, according to the results of this study, it could be concluded that UBDF pulp could be used as a functional additive to produce high-fiber and/or low-fat camel meat burgers.http://dx.doi.org/10.1155/2022/4581821 |
| spellingShingle | El Sayed, A. Abd El-Hady Hani A. Alfheeaid Mohamed M. Abd El-Razik Sami A. Althwab Hassan Barakat Nutritional, Physicochemical, and Organoleptic Properties of Camel Meat Burger Incorporating Unpollinated Barhi Date Fruit Pulp International Journal of Food Science |
| title | Nutritional, Physicochemical, and Organoleptic Properties of Camel Meat Burger Incorporating Unpollinated Barhi Date Fruit Pulp |
| title_full | Nutritional, Physicochemical, and Organoleptic Properties of Camel Meat Burger Incorporating Unpollinated Barhi Date Fruit Pulp |
| title_fullStr | Nutritional, Physicochemical, and Organoleptic Properties of Camel Meat Burger Incorporating Unpollinated Barhi Date Fruit Pulp |
| title_full_unstemmed | Nutritional, Physicochemical, and Organoleptic Properties of Camel Meat Burger Incorporating Unpollinated Barhi Date Fruit Pulp |
| title_short | Nutritional, Physicochemical, and Organoleptic Properties of Camel Meat Burger Incorporating Unpollinated Barhi Date Fruit Pulp |
| title_sort | nutritional physicochemical and organoleptic properties of camel meat burger incorporating unpollinated barhi date fruit pulp |
| url | http://dx.doi.org/10.1155/2022/4581821 |
| work_keys_str_mv | AT elsayedaabdelhady nutritionalphysicochemicalandorganolepticpropertiesofcamelmeatburgerincorporatingunpollinatedbarhidatefruitpulp AT haniaalfheeaid nutritionalphysicochemicalandorganolepticpropertiesofcamelmeatburgerincorporatingunpollinatedbarhidatefruitpulp AT mohamedmabdelrazik nutritionalphysicochemicalandorganolepticpropertiesofcamelmeatburgerincorporatingunpollinatedbarhidatefruitpulp AT samiaalthwab nutritionalphysicochemicalandorganolepticpropertiesofcamelmeatburgerincorporatingunpollinatedbarhidatefruitpulp AT hassanbarakat nutritionalphysicochemicalandorganolepticpropertiesofcamelmeatburgerincorporatingunpollinatedbarhidatefruitpulp |