%0 Journal Article
%T Utilization of Rhizome (<i>Alpinia galangal</i> L.) in Improvement of Some Quality Attributes of Some Processed Meat
%A Neveen Aly Maher Arfa
%A Hanan Abd-Elkareem Ghannam
%J Food and Nutrition Sciences
%P 761-779
%@ 2157-9458
%D 2022
%I Scientific Research Publishing
%R 10.4236/fns.2022.138055
%X Rhizome Galangal (<i>Alpinia galanga </i><span>L.)</span> is considered a natural source of fiber, minerals and
natural antioxidant compounds. This research was performed to study. The effect
of adding galangal powder in different proportions (1.5,<span><span style=\"font-family:;\" \"=\"\"> </span></span><span><span style=\"font-family:;\" \"=\"\">2.5, and 3.5 gm.). Also, the effect of adding
galangal extract (5</span></span><span><span style=\"font-family:;\" \"=\"\">%</span></span><span><span style=\"font-family:;\" \"=\"\">, 10</span></span><span><span style=\"font-family:;\" \"=\"\">%</span></span><span><span style=\"font-family:;\" \"=\"\"> and</span></span><span><span style=\"font-family:;\" \"=\"\"> </span></span><span><span style=\"font-family:;\" \"=\"\">15%) in proportions from </span></span><span><span style=\"font-family:;\" \"=\"\">the </span></span><span><span style=\"font-family:;\" \"=\"\">total formula of beef burger patties on chemical,
physiochemical, microbiological and sensory characteristics of beef burger
patties during </span></span><span><span style=\"font-family:;\" \"=\"\">the </span></span><span><span style=\"font-family:;\" \"=\"\">frozen storage period at -</span></span><span><span style=\"font-family:;\" \"=\"\"><span>18</span>&amp;deg;C<span> ¡À</span></span></span><span><span style=\"font-family:;\" \"=\"\"> </span></span><span><span style=\"font-family:;\" \"=\"\">2</span></span><span><span style=\"font-family:;\" \"=\"\"><span style=\"white-space:normal;\">&amp;deg;</span>C<span> up to 6 months. The obtained results showed that galangal contained crude
fibers (14.00%), Moisture (5.43%), K (1108.13 ppm), Mg (970 ppm), P (729.21
ppm) and Ca (370.81</span></span></span><span><span style=\"font-family:;\" \"=\"\"> </span></span><span><span style=\"font-family:;\" \"=\"\">ppm), while Fe (58.53</span></span><span><span style=\"font-family:;\" \"=\"\"> </span></span><span><span style=\"font-family:;\" \"=\"\">ppm) and Na (33.74</span></span><span><span style=\"font-family:;\" \"=\"\"> </span></span><span><span style=\"font-family:;\" \"=\"\">ppm) as macro and micro elements. The percent of antioxidants was about
(92.60%), phenols (123.81</span></span><span><span style=\"font-family:;\" \"=\"\"> </span></span><span><span style=\"font-family:;\" \"=\"\">mg/g) and flavonoids w</span></span><span><span style=\"font-family:;\" \"=\"\">ere</span></span><span><span style=\"font-family:;\" \"=\"\"> about (109.77</span></span><span><span style=\"font-family:;\" \"=\"\"> </span></span><span><span style=\"font-family:;\" \"=\"\">mg/g)
%K Antioxidant
%K &lt
%K i&gt
%K Alpinia galangal&lt
%K /i&gt
%K L.
%K TBA
%K Beef Burger
%K Microbiology
%K Sensory Evaluation
%U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=119482