Suggested treatments for processing high nutritive value chicken burger

• Published in: Annals of agricultural science Vol. 59; no. 1; pp. 41 - 45
• Main Authors: Mikhail, W.Z.A., Sobhy, H.M., Khallaf, M.F., Ali, Hala M.Z., El-askalany, Samia A., Ezz El-Din, Manal M.
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 01.06.2014
• Subjects: Amino acids profile; Chicken burger; Cooking measurements; Chicken burger; Amino acids profile; Cooking measurements
• ISSN: 0570-1783; 2090-8377
• DOI: 10.1016/j.aoas.2014.06.006

The aim of the investigation is to utilize some plant wastes such as (pea hulls, tomato peels, and wheat germ) and other plant materials such as carrot and rusk as untraditional alternatives for making chicken burger in cheaper form (i.e. for minimizing production costs) which could be exported to poorer regions especially in Africa. Proximate composition of raw materials and burgers, amino acids profile and cooking measurements were carried out. Protein content in (G.B: germ burger) treatment had higher protein content (68.56%) owing to the higher protein content of wheat germ (28.62%). Fat content ranged in all treatments between 11% and 19%. Ash content ranged between 2% and 6% owing to different used raw. Leucine is the predominant essential amino acid in all treatments, it ranged between 8.67% (CA.B: collected burger) and 10.34% (T.B: tomato burger), while glutamic acid is the highest non-essential amino acid in all suggested treatments (except T.B treatment) with the percentage of 11.50–13.84%. Various suggested additives minimized cooking loss% with about two folds.