Effect of Adding Different Levels of Citric Acid on Quality Attributes Of Beef Burger

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.