THE INFLUENCE OF ALCOHOL AND AQUATIC EXTRACTS OF CAULIFLOWER AND CABBAGE ON THE IMPROVEMENT OF SOME CHEMICAL PROPERTIES OF BEEF BURGERS FROZEN STORAGE

Abstract

In this study, both of Cauliflower and Cabbage extract (alcohol and water) were used with a concentration of 1% as additives to the beef burger product. The results of the sensory assessment proved that there were no significant differences in qualities compared with the control sample, the study of the chemical and physical properties of the frozen beef burger stored from 0 to 60 days showed that the pH value of all samples did not reach 7, while the alcohol cauliflower sample recorded a lower value of 6.48 within 60 days of storage. The study showed an improvement in the character of carrying water in burger samples, samples of alcohol Cauliflower and cabbage recorded 17.8 and 18.80, respectively after 60 days of storage, while the control sample recorded 13.4. The results of the peroxide and thiobarbituric acid values showed stability. The cauliflower alcohol sample was less valuable among the samples, with a peroxide value of 2.62 after 60 days of storage, compared with 3.90 of control sample. The peroxide value and Thiobarbituric acid demonstrated stability. The thiobarbituric acid value of 0.55 compared with the control sample of 0.89, which is much lower than the value specified in the Iraqi standard of 0.9mg /kg.