Abdulla Farid Zaid*(1) and Asraa YaCoob Yousif (1)
(1) Department of Animal Production,College of Agriculture, University of Basrah , Basrah ,
(*Corresponding author: Abdulla Zaid , Email: agripg.abdulla.farid@uobasrah.edu.iq)
Received:16/12/2021 Accepted: 25/08/2022
Abstract:
The study was conducted in the laboratories of the Department of Animal Production of the College of Agriculture – University of Basrah from the date of 1\10\2021 to 1\3\2022. Where 15 pieces of beef burger weighing 50 g were manufactured and divided into 3 treatments, Control T1 treatment, T2 and T3 treatment to which conjugated linoleic acid (CLA) was added at a concentration of 4% which is a group of positional and geometric similarities associated with linoleic acid. The CLA commercial main isomers are Cis-9, trans- 11 and trans-10, cis-12. The values of TBARs and FFA were lower (p≤ 0.05) for the treatments to which CLA was added compared to the control treatment. It also included a higher color, flavor, freshness and juice (p ≤ 0.05) compared to the control treatment. The addition of CLA to beef burgers increased myoglobin and Oxymyoglobin pigments and reduced the proportion of meta myoglobin in meat burgers.
Key words: conjugated linoleic acid, meat burger, meat oxidation, myoglobin, meta myoglobin.
Full paper in Arabic: pdf