Use of Caper Fruits, Buds and Leaves in Beef Burger Patties
Hind Saad Abu-Shama *
Agriculture, Industrialization Unit, Plant Production Department, Desert Research Center, Cairo, Egypt.
*Author to whom correspondence should be addressed.
Abstract
This research aimed to use caper fruits, buds and leaves powders at different ratios 1.5, 2 and 2.5% in manufacturing of beef burgers and examines their effect during frozen storage at -18°C for 6 months. The results showed that caper organs are important sources of nutrients (protein, fat, ash, crude fiber, total carbohydrates, essential amino acids and minerals) and bioactive components. Caper leaves had the highest amount of bioactive phenolic compounds (39.96 mg /g). However, the addition of caper organs led to decrease cooking loss and shrinkage, while water holding capacity (WHC) and cooking yield were increased. They also exhibited higher sensory scores, whereas all addition treatments resulted in an improvement in the sensory properties, especially 2% caper fruit. Furthermore, inhibited microbial growth and lipid oxidation during frozen storage for 6 months, where thiobarbituric acid values decreased by increasing addition levels for all studied caper organ treatments compared with control. Therefore, the research recommends utilization of the caper fruits, buds and leaves in beef burger manufacturing as food additives to improve the quality parameters, sensory characteristics and product shelf life as well as oxidation stability and safety.
Keywords: Laser, Caper, biostimulation, beef burger, photoreceptors grains, physicochemical properties, agriculture