Effect Of Replaced Animal Fat With Sesame Oil On The Quality Of Frozen Beef Burgers

Abstract

The study included preparing a low-fat beef burger, replacing animal fat with sesame oil. The oil was extracted from sesame seeds (Sesamum indicum L.), determine of its content of saturated and unsaturated fatty acids by Gas Chromatography Mass Spectrometry (GC/MC). The replacement rates were 25%, 50%, 75% and 100%. The fat and cholesterol content of the burger replaced with vegetable oil were studied. Store the burger patties by freezing at (-18 ± 2) °C for 90 days, during the follow-up of the changes in the chemical indicators, which included thiobarbituric acid and free fatty acids. The physical traits included water holding capacity, cooking yield, retained moisture, and retained fats, during the storage period 30, 60 and 90 days. The results showed that there was a significant decrease (P≤0.05) in the burger fat content and cholesterol concentration in the burger patties replaced with vegetable oil, significant decrease (P≤0.05) in the percentage of free fatty acids and the value of thiobarbituric acid for both fat source and replacement ratios, while these indicators increased with the progress of the storage period. The source of the fat, the percentage of replacement and the storage period have a significant effect, a significant increase was observed in the cooking yield, retained moisture, retained fat and water holding capacity by increasing the replacement of animal fat with sesame oil, while the values of all transactions decreased with the progress of the storage period.