EFFECT OF PARTIAL REPLACEMENT OF OATS IN IMPROVING THE CHEMICAL COMPOSITION AND QUALITY CHARACTERISTICS OF FROZEN BEEF BURGER
DOI:
https://doi.org/10.36103/9smhg954Keywords:
WHC, peroxide values, meat processing, free fatty acidsAbstract
This study aimed to investigate the effect of partial replacement of oat powder at an addition rate of (4%) and at a replacement rate of (50%) of the filler material, which is wheat flour, to produce beef burgers stored in the freezer at a temperature of (-18 ± 2) degrees Celsius during the storage period for (45) for three periods (1, 15, 45) days during which the chemical and physical characteristics were examined and monitored. The study was conducted on two treatments of beef burgers, the first treatment (T1) is the control without replacement and the second treatment (T2) was partially replaced with oats at a rate of (50%). The results showed a significant increase (P<0.05) in the percentage of protein, ash and water holding capacity (WHC) for the replacement treatment (T2) compared to the control treatment (T1) with a significant decrease (P<0.05) in the values of total volatile nitrogen (TVN), the percentage of free fatty acids (FFA), loss during thawing and loss during cooking for the treatment Replacement (T2) compared to the control treatment (T1) and the stability and stability of the level of each of the pH value, peroxide values (PV) and thiobarbituric acid (TBA) concentration
within the standard limits compared to the control treatment (T1). The results showed a clear and noticeable improvement for all the studied traits.
Received: 4/2/2025
Accepted: 11/5/2025
Published: 31/8/2026
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