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Effect of pistachio seed hull extracts on quality attributes of chicken burger

Al-Juhaimi, Fahad and Adiamo, Oladipupo Q. and Alsawmahi, Omer N. and Gahfoor, Kashif and Sarker, Md. Zaidul Islam and Mohamed Ahmed, Isam A. and Babiker, Elfadil E. (2017) Effect of pistachio seed hull extracts on quality attributes of chicken burger. CyTA -Journal of Food, 15 (1). pp. 9-14. ISSN 1947-6337 E-ISSN 1947-6345

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Abstract

The effect of pistachio hull water extracts (PHWE) at different levels on quality of chicken burger during storage at 4 ± 1°C was investigated. Differences between treatments parameters means were separated using analysis of variance (ANOVA). There was no significant difference in fat, protein, and ash contents of the burgers. The increase in PHWE levels increased the cooking yield and moisture retention (MR) in the treated burger from 59.82% to 66.99% and from 44.27% to 54.73%, respec-tively. The treated burgers had significantly (p < 0.05) higher phenolics than untreated. The pH of the burger was decreased with the increase of storage time. As the storage period increased, thiobarbituric acid reactive substance and plate count were increased in untreated burger. The sensory results showed no significant difference in overall acceptability of the burger. The addition of PHWE to chicken burgers improved its quality during storage for up to 10 days at 4 ± 1°C.

Item Type: Article (Journal)
Additional Information: 6605/55706
Uncontrolled Keywords: Chicken burger; pistachio hull; phenolic contents; cooking properties
Subjects: Q Science > Q Science (General)
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button): Kulliyyah of Pharmacy > Department of Pharmaceutical Technology
Depositing User: Professor Dr. Md. Zaidul Islam Sarker
Date Deposited: 02 Mar 2017 16:41
Last Modified: 20 Mar 2018 09:05
URI: http://irep.iium.edu.my/id/eprint/55706

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