Utilization of Lemongrass Leaves Powder (Cymbopogon citratus) in Improving Beef Burger
Australian Journal of Basic and Applied Sciences
This study aimed to prepare beef burger formulae by substituted of beef meat by dried lemongrass with different ratio 1.0, 2.0 and 3.0%. Chemical composition, lipid oxidation, microbiological and organoleptic evaluation were investigated during frozen storage at -20o for three months. Results indicated that Moisture, protein and fat were determined in both raw and cooked beef burgers. Thiobarbituric acid, peroxide number and total bacterial count were determined in beef burgers during frozen
... rs during frozen storage period for three months at -20 o C. Results indicated that both moisture and protein were decreased as the storage period proceeded, while total lipids were increased. Storage deteriorated diameter retention, moisture retention and cooking loss were increased during frozen storage. Cooking yield was increased by storage time. As the storage period increased, the thiobarbituric acid (TBA) values were increased for all beef burgers. The higher value was found in control sample and the lowest was found in 3.0% lemongrass. Total bacterial counts to prepared beef burgers was decreased as the level of lemongrass increased . During frozen storage the number of bacteria was gradually decreased. Lemongrass showed an antibacterial effect. Organoleptic evaluation of prepared beef burgers was recorded highly score of all sensory properties and also highly acceptable by the panelists. The formulae contained 1.0% lemongrass showed the best acceptability.