الفهرس 
IntroductionOnly 14 pages are availabe for public view
 |  | from | 237 |  |  |
| | | from | 237 | | |
Abstract
This chapter aimed to preparation of catfish burger by replacement the pre-treated catfish mince by 15% chickpea flour or 25% mashed white sweet potato on the proximate chemical composition, Physicochemical properties, color values, microbial evaluation as well as sensory evaluations. Beside studying the effect of frozen storage at -18±1°C for 3 months on the prepared catfish burger quality.
Replacement of catfish mince by 15% chickpea flour or 25% mashed white sweet potato significantly increased crude fiber and carbohydrate contents and significantly (p<0.05) decreased protein, fat and caloric value of the prepared catfish burger compared with the control. Incorporation of chickpea flour or mashed white sweet potato in catfish burger improved its physicochemical properties by significantly increasing of WHC, and significantly (p<0.05) decreasing of TBA, TVBN and TMA as well as significantly (p<0.05) improved color parameters and microbial evaluation. Replacement of catfish mince by chickpea flour significantly reduced cooking losses and shrinkage of the prepared catfish burger leading to a significant (p<0.05) increase in cooking yield. Sensory evaluation was significantly (p<0.05) improved by incorporation of chickpea flour or mashed white sweet potato in the prepared burger.
As a result of frozen storage for 3 months, there were significant decrease in moisture, protein, WHC, cooking yield, color parameters and total plate count (TPC) and significant increase in fat, ash, carbohydrate contents, caloric values, pH, TBA, TVBN, TMA, cooking losses, shrinkage as well as non-significant decrease of all parameters for sensory evaluation. Moreover, the incorporation of chickpea flour seemed to be good choose for prepared catfish burger.
Keywords: chickpea flour, white sweet potato, catfish burger, frozen storage, quality properties.