Quality properties and storage stability of beef burger as influenced by addition of orange peels (albedo)

The objective of this study was to investigate the effect using orange albedo (OA) on quality attributes low fat beef burger. analysis included: chemical composition, water-holding capacity, cooking loss% and pH values as well sensory evaluation burger prepared with introduction OA a concentration 5% partial replacer were also studied. Microbiological frozen minced meat semi-finished products (burger patties, at minus 18 °C) stored for 126 days included. According obtained results, contains 1.47% lipids, 1.42% protein 24.61% dietary fiber. result showed that usage has positive impact organoleptic indicators Nutritional value, waterholding treated patties improved. In addition, caloric value treatment samples decreased because replacing animal in recipe. During storage products, Thiobarbituric (TBA) substantially developed instead had lower level lipid oxidation compared control samples. shelf life significantly increased sample by decreasing microbial growth rate fatty acids oxidation. Finally, could be accepted functional component products.