Document Type : Articles
Authors
1 Department of Food Science, College of Agriculture, University of Anbar, Ramadi, Iraq
2 Department of Biotechnology, Institute of Genetic Engineering and Biotechnology for Higher Education, University of Baghdad, Baghdad, Iraq
3 Department of Animal Production, College of Agriculture, University of Anbar, Ramadi, Iraq.
4 Department of Food Science, College of Agriculture, University of Anbar, Ramadi, Iraq.
Abstract
The study aimed to identify the relationship between the partial replacement of mung and Jerusalem artichoke powder in burgers made from chicken meat and 4,8,12 day of refrigerated storage and the effect of this on the total number of bacteria, coliforms, molds, and yeasts. Three different replacement ratios with the control treatment were proposed for a total of six treatments. In this study, two levels of replacement occurred mung powder 5% and 10%, and a treatment included replacing Jerusalem artichoke powder at 5% and 10%, when other treatment was replacing a mixture of 5% mung powder and 5% Jerusalem artichoke powder. The study also examined the extent to which substitution ratios affect the sensory evaluation and microbiological characteristics of the final product and consumer acceptance. Replacing mung beans with Jerusalem artichoke powder significantly enhanced the microbiological properties of burgers during refrigerated storage compared to control. The replacement Led to decreased the total number of bacteria and coliform activity, as well as a decrease in molds and yeasts number. The control group showed an increase in total bacteria, coliforms, and yeasts. The substitution ratios enhanced the sensory evaluation of the product, and this leading to increased customer acceptance of the burger with mung beans and Jerusalem artichoke powder compared to the control. The results indicated that the replacement negatively affected the total count of bacteria as well as coliform and also contributed to a decrease molds and yeasts growth. In contrast, the control showed an increase in total bacteria, coliforms, and yeasts. The substitution ratios enhanced the sensory properties of final product, resulting in increased customer acceptance of burgers with mung beans and Jerusalem artichoke powder compared to the control. The results indicated that the burger containing mung powder 10% was superior in terms of microbial characteristics, and general acceptance of the final product over the burger containing Jerusalem artichoke powder, while both were superior in terms of microbial quality and general acceptance of the control.
Keywords
)