Effect of ammonium hydroxide on the quality of beef burgers

Diofanor Acevedo Correa, Jose Jaime Morales, Raul J. Martelo
2018 Contemporary Engineerng Sciences  
The incidence of the different levels of ammonium hydroxide (% HA = 0.5, 1 and 1.5) was analyzed in the quality characteristics of the beef burger, a raw unprocessed fresh processed meat product, through the formulation that attributes parameters that allowed to evaluate some characteristics such as pH, water retention capacity (CRA), chromatic values and microbiology. 90/10 beef (low percentage of fat) was used as raw material, the results of this investigation showed that pH and CRA were
more » ... H and CRA were significantly increased (p <0.05) during the first 3 days of treatment, the highest Incorporation of ammonium hydroxide (1.5% HA) decreased the CRA. The chromatic values for * increased significantly (p <0.05) during the entire period of storage in storage (4 ± 1°C) and acceptable microbial counts were obtained according to Colombian regulations. All these results showed the potential to use ammonium hydroxide solutions at 0.5% w/v to improve the quality characteristics of beef burgers.
doi:10.12988/ces.2018.83135 fatcat:mcegmtfqovbzjgt5ujn7oilznm