Abstract:
The study was conducted to evaluate the effect of adding citric acid on the shelf life and quality of beef burger. Different levels of citric acid were added, (0% control, 0.8and 1 %). Six kilograms of beef were divided into three groups with 3replicates. Chemical composition, Cooking loss, water holding capacity (WHC ( , pH, total bacterial counts and sensory evaluation were determined. The chemical analysis showed significant differences in moisture content, protein, fat , ash and pH as citric acid levels increased .the moisture content significantly decreased from (70.43 ±0.32 )to( 69.95 ±1.1)at(P<0.05) , crude protein significantly decreased from(17.6 ±0.27) to (17.47 ±0.42 )at (P<0.05),ash significantly decreased from(2.36 ±0.04) to(2.07±0.096 )at(P<0.01) , pH significantly decreased from(5.56 ±0.02) to (4.00 ±0.02 )at (P<0.01) whereas fat content significantly increased from(1.38 ±0.07) to(1.58 ±0.07)at(P<0.01) .Physical analysis showed significant differences in water holding capacity (WHC ), cooking loss and shrinkage as citric acid levels increased . Water holding capacity (WHC) significantly decreased from (0.73 ±0.17) to (3.01 ±0.32) at (P<0.01), cooking loss increased from (19.90 ±0.59) to (23.75 ±0.49) at (P<0.01) and shrinkage significantly increased from (15.28 ± 0.28) to (17.33± 0.54) at (P<0.05). For all treatments sensory evaluation were significantly affected, The color as evaluated by panelists showed significant increased at(P<0.01) with the increased level of citric acid, 0% level showed the lowest color score (2.05 ±0.76), while 1% level showed the highest score (3.85 ±2.16), the texture showed significant increased at (P<0.01) 0% level showed the lowest texture score (2.1±0.64), while 1% level showed the highest score (3.7 ±1.99), the flavor showed significant increased at (P<0.01), 0% level showed the lowest flavor score (1.85 ±0.99), while 1% level showed the highest score (4.4±2.35)and the juiciness showed significant increased at(P<0.05), 0% level showed the lowest score (2.2 ±0.89), while 1% level showed
the highest score (3.3 ±2.0 ). Citric Acid leads to significant decrease in total viable bacterial count, total viable bacterial count in level (0%) was (7.03 log 10) it decreased to (6.90 log 10) in level (1%).The maximum desired level of citric acid to be added to burger recipe is 0.8% which is acceptable to the consumer . Future experiments are needed to explain the effect of citric acid on beef burger quality, for future application of citric acid treatments in the meat industry.
