Heat Treatment and Change in The Qualitative Characteristics of Frozen Beef Burger Offered in The Local Market

Abstract

The study was conducted to evaluate the effect of heat treatment on the quality of beef burger offered in the local markets for different brands during the periods of freezing storage that included 0, 3 and 6 months. The highest moisture loss was observed for the BM4 brand, with a significant difference from some other brands. The heat treatment had an effect on the physical properties of pH, the ability to hold water, the loss in weight when cooking, and the shrinkage in diameter, whose values differed according to the brands and the storage period, and the peroxide value PV and Thiobarbutyric acid values TBA differed according to the brand, as noted. as regards to protein oxidation, tryptophan fluorescence, Schiff base fluorescence, protein carbonylation were affected by Heat treatment, and a decrease in the content of thiol, Instrumental color of beef burger was affected by the heat treatment, being closely related with Maillard products formation and metmyogloben, cooked by grilling method varied according to the brand and the period of freezing storage.