Effect of Lentil (Lens culinaris) Coat Powder Addition on Lipid Oxidation and Quality Characteristics of Beef Burgers Stored at 4ºC

Document Type : Original Article

Authors

1 Department of Food Technology, Faculty of Agriculture, Suez Canal University, Ismailia 41522, Egypt

2 Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University, Assiut 71524, Egypt

Abstract

The effects of three concentrations (1, 2 and 3%) of lentil coat powder (LCP) on physicochemical properties,
lipid stability and sensory characteristics of beef burgers were investigated after 0, 3, 6, 9 and 12 days of cold storage at
4 ± 1ºC. Burgers containing LCP had lower levels of moisture, protein, fat and pH, but they had higher levels of ash,
carbohydrates, total phenolic compounds (TPC), antioxidant activity and water holding capacity (WHC) when
compared with the control and BHT/BHA samples. Also, the addition of LCP retarded lipid oxidation by decreasing of
TBARS values that improved the oxidative stability of burger samples. The efficiency of LCP to retard lipid oxidation
was concentration-dependent. Moreover, LCP decreased L*, a* and b* values of beef burgers. Lentil coat powder
improved sensory characteristics during the cold storage, and the samples containing (1% and 2%) levels of LCP had
the best quality.

Keywords

Suez Canal University Journal of Food Sciences
Volume 3, Issue 1
January 2016
Pages 35-44

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