Effect of pistachio seed hull extracts on quality attributes of chicken burger
The effect of pistachio hull water extracts (PHWE) at different levels on quality of chicken burger during storage at 4 ± 1°C was investigated. Differences between treatments parameters means were separated using analysis of variance (ANOVA). There was no significant difference in fat, protein, and...
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| Format: | Article |
| Language: | English English |
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Taylor & Francis
2017
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| Online Access: | http://irep.iium.edu.my/55706/ http://irep.iium.edu.my/55706/2/55706.pdf http://irep.iium.edu.my/55706/3/55706-Effect%20of%20pistachio%20seed%20hull%20extracts%20on%20quality%20attributes%20of%20chicken%20burger_SCOPUS.pdf |
| _version_ | 1848784618849828864 |
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| author | Al-Juhaimi, Fahad Adiamo, Oladipupo Q. Alsawmahi, Omer N. Gahfoor, Kashif Sarker, Md. Zaidul Islam Mohamed Ahmed, Isam A. Babiker, Elfadil E. |
| author_facet | Al-Juhaimi, Fahad Adiamo, Oladipupo Q. Alsawmahi, Omer N. Gahfoor, Kashif Sarker, Md. Zaidul Islam Mohamed Ahmed, Isam A. Babiker, Elfadil E. |
| author_sort | Al-Juhaimi, Fahad |
| building | IIUM Repository |
| collection | Online Access |
| description | The effect of pistachio hull water extracts (PHWE) at different levels on quality of chicken burger during storage at 4 ± 1°C was investigated. Differences between treatments parameters means were separated using analysis of variance (ANOVA). There was no significant difference in fat, protein, and ash contents of the burgers. The increase in PHWE levels increased the cooking yield and moisture retention (MR) in the treated burger from 59.82% to 66.99% and from 44.27% to 54.73%, respec-tively. The treated burgers had significantly (p < 0.05) higher phenolics than untreated. The pH of the burger was decreased with the increase of storage time. As the storage period increased, thiobarbituric acid reactive substance and plate count were increased in untreated burger. The sensory results showed no significant difference in overall acceptability of the burger. The addition of PHWE to chicken burgers improved its quality during storage for up to 10 days at 4 ± 1°C. |
| first_indexed | 2025-11-14T16:40:07Z |
| format | Article |
| id | iium-55706 |
| institution | International Islamic University Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-14T16:40:07Z |
| publishDate | 2017 |
| publisher | Taylor & Francis |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | iium-557062018-03-20T01:05:40Z http://irep.iium.edu.my/55706/ Effect of pistachio seed hull extracts on quality attributes of chicken burger Al-Juhaimi, Fahad Adiamo, Oladipupo Q. Alsawmahi, Omer N. Gahfoor, Kashif Sarker, Md. Zaidul Islam Mohamed Ahmed, Isam A. Babiker, Elfadil E. Q Science (General) The effect of pistachio hull water extracts (PHWE) at different levels on quality of chicken burger during storage at 4 ± 1°C was investigated. Differences between treatments parameters means were separated using analysis of variance (ANOVA). There was no significant difference in fat, protein, and ash contents of the burgers. The increase in PHWE levels increased the cooking yield and moisture retention (MR) in the treated burger from 59.82% to 66.99% and from 44.27% to 54.73%, respec-tively. The treated burgers had significantly (p < 0.05) higher phenolics than untreated. The pH of the burger was decreased with the increase of storage time. As the storage period increased, thiobarbituric acid reactive substance and plate count were increased in untreated burger. The sensory results showed no significant difference in overall acceptability of the burger. The addition of PHWE to chicken burgers improved its quality during storage for up to 10 days at 4 ± 1°C. Taylor & Francis 2017-01 Article PeerReviewed application/pdf en http://irep.iium.edu.my/55706/2/55706.pdf application/pdf en http://irep.iium.edu.my/55706/3/55706-Effect%20of%20pistachio%20seed%20hull%20extracts%20on%20quality%20attributes%20of%20chicken%20burger_SCOPUS.pdf Al-Juhaimi, Fahad and Adiamo, Oladipupo Q. and Alsawmahi, Omer N. and Gahfoor, Kashif and Sarker, Md. Zaidul Islam and Mohamed Ahmed, Isam A. and Babiker, Elfadil E. (2017) Effect of pistachio seed hull extracts on quality attributes of chicken burger. CyTA -Journal of Food, 15 (1). pp. 9-14. ISSN 1947-6337 E-ISSN 1947-6345 http://www.tandfonline.com/doi/pdf/10.1080/19476337.2016.1193057 10.1080/19476337.2016.1193057 |
| spellingShingle | Q Science (General) Al-Juhaimi, Fahad Adiamo, Oladipupo Q. Alsawmahi, Omer N. Gahfoor, Kashif Sarker, Md. Zaidul Islam Mohamed Ahmed, Isam A. Babiker, Elfadil E. Effect of pistachio seed hull extracts on quality attributes of chicken burger |
| title | Effect of pistachio seed hull extracts on quality attributes of chicken burger |
| title_full | Effect of pistachio seed hull extracts on quality attributes of chicken burger |
| title_fullStr | Effect of pistachio seed hull extracts on quality attributes of chicken burger |
| title_full_unstemmed | Effect of pistachio seed hull extracts on quality attributes of chicken burger |
| title_short | Effect of pistachio seed hull extracts on quality attributes of chicken burger |
| title_sort | effect of pistachio seed hull extracts on quality attributes of chicken burger |
| topic | Q Science (General) |
| url | http://irep.iium.edu.my/55706/ http://irep.iium.edu.my/55706/ http://irep.iium.edu.my/55706/ http://irep.iium.edu.my/55706/2/55706.pdf http://irep.iium.edu.my/55706/3/55706-Effect%20of%20pistachio%20seed%20hull%20extracts%20on%20quality%20attributes%20of%20chicken%20burger_SCOPUS.pdf |