الفهرس 
Acknowledgment
Chicken meatOnly 14 pages are availabe for public view
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Abstract
This study was aimed to preparation of chicken burger by replacement of chicken breast meat by (10%) wheat germ flour or (30%) steamed pumpkin pulp and addition of (1%) rosemary powder, and study the quality properties in the prepared products. Besides studying the quality properties during cold storage at 4± 1ºC for three weeks as well as frozen storage at -18±1ºC for three months.
Themost important obtained resultscould be summarized as follows:
Replacement of chicken breast meat by (10%) wheat germ flour for preparing chicken burger:
• Improved the proximate composition by increasing significantly the crude fat, crude fiber, carbohydrate contents as well as the caloric value.
• Improved the physio-chemicalproperties which increased the cooking yield and the water holding capacity whereas decreased the cooking loss and shrinkage.
• Increased the poly unsaturated fatty acids content.
• Reduced the total bacterial count, yeasts and mould count compared with control.
• Not affect significantly on sensory evaluation of the final product.
• Finally it reduced the final coasts by 7.1%.
Replacement of chicken breast meat by (30%) pumpkin pulp for preparing chicken burger:
• Improved the proximate composition by increasing theash, crude fiber and carbohydrate contents but, decreasing as well as the caloric value.
• Affected the physio-chemicalproperties which increased the cooking loss and decreased the water holding capacity, cooking yield and shrinkage.
• Incorporating of pumpkin pulp improved the fatty acids profile.
• Reduced the total bacterial count, yeasts and mould count compared with control.
• Improved the sensory evaluation of the final product compared with control.
• Finally it reduced the final coasts by 27%.
Addition of (1%) rosemary for preparing chicken burger:
• Increased theash, and carbohydrate contents whiledecreasedmoistureand protein contents.
• Improved the physiochemical properties which increased the cooking yield and the water holding capacity whereas decreased the cooking loss and shrinkagecompared with control.
• Decreased the TBA value and peroxide value in control and treated products.
• Decreased the total bacterial count, yeasts and mould count in control and treated products.
• Decreased unsignificantly the sensory evaluation at zero time and during storage
Effect of cold storage (4 ± 1°C)for three weeksof the prepared chicken burger:
• Decreased the moisture, protein contents while increasingthe crude fat, ash and carbohydrate contents as well as the caloric value.
• Affected the physio-chemical properties which increased the cooking loss, shrinkage, TBA value, peroxide value and decreased the water holding capacity as well as cooking yield in control and all treated products.
• Increased the total bacterial count, while yeasts and moulds were observed in the second week of storage in control and all treated products.
• Significantly(p < 0.05) decreased the sensory evaluation in control and all treated products.
Effect of frozen storage (-18 ± 1°C) for three months of the prepared chicken burger:
• Decreased the moisture, protein contents while increasingthe crude fat, ash and carbohydrate contents as well as the caloric value.
• Affected the physio-chemical properties which increased the cooking loss, shrinkage TBA value, peroxide value and decreased the water holding capacity, cooking yield.
• Decreased the total bacterial count, while, yeasts and moulds were not detected in control and all treatedproducts.
• Decreased unsignificantly the sensory evaluation in control and all treated products.