Abstract
The main objective of this study, is determining the chemical composition of Sudanese burgers produced in different processing plants (modern processing lines, medium processing lines, and traditional processing lines). The study considered the role of raw materials used in processing (raw meat, spices, soybean flour, bread crumbs and water). Analysis of the final products to determine their content in (moisture, protein, ash, total fats, fatty acids, and minerals). The study showed significant differences with respect to chemical and physical properties, where the burger B–medium processing line recorded higher mean value of moisture content, iron, sodium and magnesium, and the lower mean value of fat and protein, while burger C-traditional processing line recorded higher mean value of ash content, myristic acid, while burger A-modern processing line recorded highest mean value of phosphorus, potassium, calcium, oleic acid and palmitic acid. The variation could be due to the type of raw materials used during processing. The study revealed that, the burger contains high percentage of saturated fatty acids which represent a potential hazard to human health.
Highlights
Beef burger is made of meat, which is a valuable contributor to the diets of people in all the globe
Because its good source of proteins needed for the production of new tissues and regulation of physiological process in our bodies, beside it is a major source of amino acids, it provides our bodies with a considerable amount of fat, which is an important source of energy 8.5 cal/g. beside the energy aspect the fat of meat, is important for essential fatty acids and for fat soluble vitamins, A, D, E and K. and that is indispensable for sensory aspect of flavor and culinary use
Present in all body tissues and fluids and their presence is necessary for the maintain of certain physiochemical process that are essential to life
Summary
Beef burger is made of meat, which is a valuable contributor to the diets of people in all the globe. Beside the energy aspect the fat of meat, is important for essential fatty acids and for fat soluble vitamins, A, D, E and K. and that is indispensable for sensory aspect of flavor and culinary use. Present in all body tissues and fluids and their presence is necessary for the maintain of certain physiochemical process that are essential to life. They yield no energy, they have important role to play in many activities in the body [3]
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