QUALITY CHARACTERISTICS OF WHOLE GUINEA FOWL EGG AS BINDER IN BEEF AND CHEVON BURGERS

Abstract

This study was conducted to determine the cohesiveness of whole guinea fowl egg as a binder in chevon and beef burgers. The study also investigated the sensory characteristics, nutritional content, cooking loss, lateral shrinkage, welling and doming of the beef and chevon burgers prepared using whole guinea fowl eggs. A total of 3 kg beef and 3 kg chevon were used. The meats were assigned using complete randomized design into 3 levels. The 3 levels of inclusion of the whole guinea fowl egg per kilogram of meat were 0 g, 50 g and 100 g which corresponds to each treatment that is B1 (control), B2 (5 %) and B3 (9 %) for beef, and C1 (control), C2 (5 %) and C3 (9 %) for chevon, respectively. Thus each treatment contained 1 kg meat, 0.5 g red pepper, 1.0 g black pepper, 1.0 g white pepper, 2.0 g mixed spice (adobo®), 5 g salt and whole guinea fowl egg (0 g, 50 g or 100 g). The meat and spices were minced and moulded manually into burgers using a cylindrical tube to obtain uniform shapes and sizes. They were vacuum packed in transparent packaging bags and stored overnight at 4 °C prior to processing. The processed samples were evaluated for their sensory, nutritional and binding properties. Sensory characteristics of beef and chevon burgers (cohesiveness, colour, juiciness, texture, taste, flavor and overall liking) showed no significant differences (P > 0.05). In absolute terms beef and chevon burgers with the highest inclusion level (9 %) of whole guinea fowl egg were most preferred. There were also no significant differences (P > 0.05) in moisture content, crude protein content, pH, cooking loss, lateral shrinkage and doming of the beef and chevon burgers. Significant difference (P < 0.05) occurred in the crude fat content of chevon burger but not beef burger. Welling was not observed in the beef and chevon burgers.