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Quality Characteristics of Beef Patties Fortified with Husk Tomato and the Effect on Tannic Acid-Induced Anaemia in Rats

Author:
Al-Kuraieef, Amal N., Alshawi, Amal H., Alsuhaibani, Amnah M. A.
Source:
Journal of food quality 2019 v.2019
ISSN:
1745-4557
Subject:
beef, bioactive compounds, carbohydrates, diet, iron, iron deficiency anemia, lipid peroxidation, nutrient deficiencies, nutritive value, patties, rats, sensory evaluation, tomatillos
Abstract:
The study evaluated the properties of beef burgers prepared with different concentrations of husk tomato (HT) powder at levels of 2.5%, 5%, and 10% as a natural source of bioactive compounds and also assessed the effectiveness of the powder in the treatment of anaemia. Rats were classified into the negative control group and anaemic rats that were positive control (untreated) and three treated groups which were fed basal diet had 10% of control beef patties, 2.5% husk tomato beef patties, and 5% HTB groups (CBP, 2.5 HTB, and 5% HTB groups). The obtained results revealed that HT powder is rich in carbohydrates, protein, and fat. The addition of 5% husk tomatoes to burgers decreased the contents of fat and ash and increased fiber and carbohydrates. The addition of 2.5 or 5% husk tomatoes to beef patties gave high scores sensory evaluation. The addition of HT to beef patties reduced lipid oxidation compared to CBP at zero time and after a week of storage. It is concluded that the addition of husk tomatoes increases the quality of the beef burger and has high efficiency in retarding lipid oxidation in the burger. 5% HTB is a functional meat product and could improve the nutritional values and treat iron deficiency anaemia in rats.
Agid:
6364850