Effect of Papaya Wastes on Quality Characteristics of Meat Burger

Document Type : Original Research

Authors

1 Meat and Fish Tech. Res. Dept., Food Tech. Res. Inst., Agric. Res. Center, Giza, Egypt.

2 Food Science and Technology Department, Faculty of Agriculture, Assiut University, Egypt.

Abstract

Large amounts of fruit byproducts are discarded daily by the food industry, representing a significant loss of nutrients. The present study compared between the bioactive compounds in papaya wastes, including peels and seeds. Furthermore, this study evaluated the effect of papaya (Carica papaya) peels powder (PP) addition on technological and microbial characteristics of beef burgers. Four formulas of beef burgers were prepared as follows: C (control beef burger), T1 (beef burger with 1% PP), T2 (beef burger with 2% PP), and T3 (beef burger with 3% PP).The results indicated that PP had greater contents of total phenolics (838 mg GAE/100g sample) and flavonoids (270.66 mg Quercetin/ 100g sample), as well as higher antioxidant activity than papaya seeds powder (SP). The incorporation of PP into beef burgers resulted in burgers with lower color L* and a* values, while b* values increased. Besides, a significant increase in crude fiber contents of beef burger samples was found with the addition of PP, as compared to control. Furthermore, the addition of PP enhanced physical quality (cooking loss, cooking yield and shrinkage) and thiobarbituric acid reactive substance (TBARS) values during storage. The obtained results suggest that PP can be utilized as a functional ingredient in meat products because of its high bioactive compounds content.

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