Fatty acid profile, antioxidant activity of various suggested chicken burger treatments

Poultry meat is economic, quick and easy to prepare and serve and it has a number of desirable nutritive and organoleptic properties. Poultry meat is low in fat in relation to other meats. The aim of study was to use some plant wastes such as pea hulls, tomato peels, and wheat germ as well as carrot and rusk in processing of chicken burger to minimize cost of production and to produce burger with high nutritive value which could be exported to poorer regions especially in Africa. This study included fatty acid pattern (either saturated or unsaturated), antioxidant activity, vitamin content and sensory evaluation. T.B, G.B and CA.B treatments had high contents of total saturated fatty acids, and it was ranged between 30.4% and 32.6%. The oleic acid (C18:1) is the predominant fatty acid in all treatments except G.B treatment that contained linoleic acid (C18:2) as a predominant fatty acid, Antioxidant activity (mg/100 g) of different chicken burger treatments showed some differentiations between all types of burger, and it was recorded 3.9, 12.3, 10.87, 6.96, 7.391, 6.441 and 11.4 in C.B, P.B, T.B, G.B, R.B, Ca.B and CA.B respectively. Chicken burger contains considerable amount of vitamins such as fat soluble vitamin (A, E and D), water soluble vitamins (C, folic acid, nicotinic acid, B1, B6 and B12). Sensory evaluations of chicken burger were evaluated for texture, appearance, color, taste, odor and overall acceptability. The best treatment was CA.B treatment, owing to its higher mean scores of evaluated parameter that is not less than 8.5 and it was the nearest one to that of control treatment. The other treatments that showed similar findings were G.B and Ca.B treatments.