meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X2021-6-1-33-38meat-158Research ArticleСтатьиQuality properties and storage stability of beef burger as influenced by addition of orange peels (albedo)https://orcid.org/0000-0002-2909-603XBaioumyA. A.

Ahmed A. Baioumy — Assistant lecturer, Department of Food Science, Faculty of Agriculture

12613, 1 Gamaa Street, Giza, Egypt. Tel.: +2–0122–838–44–78,

ahmedadel35@agr.cu.edu.eghttps://orcid.org/0000-0002-7012-6667AbedelmaksoudT. G.

Tarek G. Abedelmaksoud — Assistant Professor, Department of Food Science, Faculty of Agriculture 

12613, 1 Gamaa Street, Giza, Egypt. Tel.: +2–0110–144–12–80,

tareekgamal_88@agr.cu.edu.egCairo UniversityRussian Federation202127042021613338Copyright © Baioumy A.A., Abedelmaksoud T.G., 20212021Baioumy A.A., Abedelmaksoud T.G.Baioumy A.A., Abedelmaksoud T.G.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/158

The objective of this study was to investigate the effect of using the orange albedo (OA) on the quality attributes of low fat beef burger. The analysis included: chemical composition, water-holding capacity, cooking loss% and pH values as well as sensory evaluation of low fat beef burger prepared with the introduction of the OA with a concentration of 5% as a partial fat replacer were also studied. Microbiological analysis of frozen minced meat semi-finished products (burger patties, at minus 18 °C) stored for 126 days was included. According to the obtained results, the OA contains 1.47% of lipids, 1.42% of protein and 24.61% of dietary fiber. The result also showed that the usage of OA has a positive impact on organoleptic indicators of beef burger. Nutritional value, waterholding capacity, cooking loss% and pH of treated burger patties were improved. In addition, the caloric value of treatment samples decreased because of replacing the animal fat with the OA in recipe. During the storage of semi-finished products, Thiobarbituric values (TBA) showed that treatment samples substantially developed using OA instead of animal fat had a lower level of lipid oxidation compared to control samples. The shelf life of treated burger patties was significantly increased compared to control sample by decreasing the microbial growth and rate of fatty acids oxidation. Finally, OA could be accepted as a functional component in meat products.

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The authors declare that there are no conflicts of interest present.