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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Main Authors:	Al-Juhaimi, Fahad, Adiamo, Oladipupo Q., Alsawmahi, Omer N., Gahfoor, Kashif, Sarker, Md. Zaidul Islam, Mohamed Ahmed, Isam A., Babiker, Elfadil E.
Format:	Article
Language:	English English
Published:	Taylor & Francis 2017
Subjects:	Q Science (General)
Online Access:	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

id	iium-55706
recordtype	eprints
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
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English English
topic	Q Science (General)
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
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.
format	Article
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
title	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_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_sort	effect of pistachio seed hull extracts on quality attributes of chicken burger
publisher	Taylor & Francis
publishDate	2017
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
first_indexed	2023-09-18T21:18:40Z
last_indexed	2023-09-18T21:18:40Z
_version_	1777411733992767488

Effect of pistachio seed hull extracts on quality attributes of chicken burger

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