The Effect of Adding Ginger Powder on the Chemical and Sensory Properties of Beef Burger

Abstract

Incorporating ginger powder with veal meat was observed for Iraqi beefburger manufacturing, and its effect on the chemical and organoleptic characteristics was studied. The veal meat (thigh area) was purchased from the local markets of Baghdad for approximately 1.5 to 2 years. A typical burger mixture had been manufactured, consisting of minced meat, beef fat, water, flour, and salt. Then, the manufactured burger mixture was divided into five samples, each weighing 250 grams, and ginger powder was added to four samples in different proportions: 0.5%, 1%, 1.5%, and 2%, respectively. The fifth sample remained a control, with three triplicates for each sample prepared. After that, the prepared burger samples were kept in the refrigerator at 4°C for 3, 6, and 9 days until the chemical and sensory analyses were applied. The results showed the 2% and 4% samples caused a significant increase in the proportion of protein and fat compared with the control sample. As for oxidation indicators, a significant decrease was found in the percentage of free fatty acids and thiobarbituric acid for burger samples mixed with ginger compared to the control sample. It was also observed that there was a significant increase in tenderness and overall acceptability of the burger samples mixed with ginger compared to the control sample. As for the interaction between the treatments and storage periods, it was observed that there were significant differences between the treatments for each of the free fatty acids, thiobarbituric acid, and juiciness or tenderness of the beef burger samples. For that reason, the effect of adding ginger powder to beef burger samples led to interactions between the ingredients of these samples during their different storage stages through the significant differences in free fatty acids and thiobarbituric acid, as well as some differences in the juiciness and texture properties for those samples.