Enhanced freshwater production using finned-plate air gap membrane distillation (AGMD)
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, an...
| Main Authors: | , , , |
|---|---|
| Format: | Conference or Workshop Item |
| Language: | English English English |
| Published: |
EDP Sciences
2017
|
| Subjects: | |
| Online Access: | http://irep.iium.edu.my/53770/ http://irep.iium.edu.my/53770/ http://irep.iium.edu.my/53770/ http://irep.iium.edu.my/53770/1/53770_Enhanced%20Freshwater_complete.pdf http://irep.iium.edu.my/53770/13/53770_Enhanced%20freshwater%20production_scopus.pdf http://irep.iium.edu.my/53770/18/53770_Enhanced%20freshwater%20production.pdf |
| Summary: | 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%, respectively.
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. |
|---|