Assessment of the Nutritional Status of Beef and Low-Fat Beef Burger

Abstract

Four fat replacers (carrageenan, carboxy methyl cellulose, soy flour and goat (Chevon) meat were added at three levels (0.3, 0.5 and 1%), (1.5, 3 and 4.5%), (5, 10 and 15%) and (25, 50 and 100%) to prepared low-fat beef burger. Chemical, caloric values, thiobarbutric acid, total volat ile basic nitrogen, and nitrogen compounds (total soluble nitrogen, soluble protein nitrogen and non protein nitrogen were evaluated. The data revealed that raw and grilled beef burger formu lated with fat replacers were h igher in moisture, protein, ash and carbohydrate and lower in fat than control. Protein was decreased but ash and carbohydrate were increased as fat replacers increased. After grilling mo isture, protein and fat were decreased but ash and carbohydrate were increased. Caloric values were decreased by grilling than ungrilled beef burger. Samp les containing soy flour at different ratios in raw or grilled state had the lower thiobarbituric acid values. Carrageenan, carboxy methyl cellu lose and soy flour reduced the level o f total volat ile basic nitrogen. Furthermore, the highest total soluble nitrogen was found beef burger containing different soy flour ratios. Extending storage time of h igh and low-fat beef burgers as influenced by different fat rep lacers to 3 months at -20℃ reduced moisture, protein and nit rogen compounds but increased ash, fat, carbohydrate, thiobarbituric acid values and total volatile basic nitrogen. The aim of this study was carried out in an attempt to clarify the effect of adding fat rep lacers on the nutrition status of low-fat beef burger.