Study of qualitative characteristics of burgers from beef partially replaced by truffle during different storage periods


  • Gaidda Ali Makki College-Basrah University Basrah, Iraq
  • Esraa Yacoob Yousif College-Basrah University Basrah, Iraq



fatty acid, microbial characteristics, nutritional health, oxidation


The current study aimed at the possibility of substituting truffles instead of beef in the beef patties at rates of 0, 20, 40 and 60% for different storage periods (0, 15, 30 and 60 days in freezing at a temperature of -18 °C) and to study the qualitative and microbial characteristics. 40% showed a significant difference in all the studied traits and a decrease in the indicators of oxidation and rancidity, as was observed a significant reduction in the peroxide values ​​and the free fatty acids percentage of the meat samples treated with plant extracts compared to the control treatment which amounted to 4.51 mm caffeine/kg of fat and 1.15% respectively on day 60 of preservation as treated samples remained within standard limits. The replacement samples also showed a significant decrease in the total number of cold-loving bacteria and bacteria compared to the control treatment during the different storage periods.


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How to Cite

Makki, G. A., & Yousif, E. Y. (2021). Study of qualitative characteristics of burgers from beef partially replaced by truffle during different storage periods. Multidisciplinary Science Journal, 3, e2021007.



Research Article