Rhizome Galangal (Alpinia galanga L.) is considered a natural source of fiber, minerals and natural antioxidant compounds. This research was performed to study. The effect of adding galangal powder in different propor...Rhizome Galangal (Alpinia galanga L.) is considered a natural source of fiber, minerals and natural antioxidant compounds. This research was performed to study. The effect of adding galangal powder in different proportions (1.5, 2.5, and 3.5 gm.). Also, the effect of adding galangal extract (5%, 10% and 15%) in proportions from the total formula of beef burger patties on chemical, physiochemical, microbiological and sensory characteristics of beef burger patties during the frozen storage period at -18°C ± 2°C up to 6 months. The obtained results showed that galangal contained crude fibers (14.00%), Moisture (5.43%), K (1108.13 ppm), Mg (970 ppm), P (729.21 ppm) and Ca (370.81 ppm), while Fe (58.53 ppm) and Na (33.74 ppm) as macro and micro elements. The percent of antioxidants was about (92.60%), phenols (123.81 mg/g) and flavonoids were about (109.77 mg/g) was higher in galangal extract than galangal powder, which was recorded in its antioxidants (72.95%), phenolic (47.66 mg/g) and flavonoids (34.02 mg/g), as well as the improvement of physiochemical quality criteria (pH, protein and TBA values) throughout frozen storage in comparison with the control sample. In addition, galangal inhibited the growth and activity of microbial oxidation in tested prepared product. Also, beef burger patties containing the galangal exhibited a good sensory property and palatable, especially those containing (2.5 and 3.5 g) galangal powder and (10% and 15%) galangal extract, even after storage for 6 months under frozen conditions. The present results are useful for using galangal in the fortification of some meat products to improve nutritionally and healthy safe.展开更多
文摘Rhizome Galangal (Alpinia galanga L.) is considered a natural source of fiber, minerals and natural antioxidant compounds. This research was performed to study. The effect of adding galangal powder in different proportions (1.5, 2.5, and 3.5 gm.). Also, the effect of adding galangal extract (5%, 10% and 15%) in proportions from the total formula of beef burger patties on chemical, physiochemical, microbiological and sensory characteristics of beef burger patties during the frozen storage period at -18°C ± 2°C up to 6 months. The obtained results showed that galangal contained crude fibers (14.00%), Moisture (5.43%), K (1108.13 ppm), Mg (970 ppm), P (729.21 ppm) and Ca (370.81 ppm), while Fe (58.53 ppm) and Na (33.74 ppm) as macro and micro elements. The percent of antioxidants was about (92.60%), phenols (123.81 mg/g) and flavonoids were about (109.77 mg/g) was higher in galangal extract than galangal powder, which was recorded in its antioxidants (72.95%), phenolic (47.66 mg/g) and flavonoids (34.02 mg/g), as well as the improvement of physiochemical quality criteria (pH, protein and TBA values) throughout frozen storage in comparison with the control sample. In addition, galangal inhibited the growth and activity of microbial oxidation in tested prepared product. Also, beef burger patties containing the galangal exhibited a good sensory property and palatable, especially those containing (2.5 and 3.5 g) galangal powder and (10% and 15%) galangal extract, even after storage for 6 months under frozen conditions. The present results are useful for using galangal in the fortification of some meat products to improve nutritionally and healthy safe.
