ABSTRACT
This research was conducted to determine the contribution of
mushroom on the physico-chemical, nutritive and sensory properties of
hamburger. Four burger samples were prepared with different combinations (0%,
20%, 40% and 60%) of mushroom. The inclusion of mushroom caused a general decrease
in the protein, fat, moisture, ash, mineral element, vitamin as well as soluble
protein and an increase in the carbohydrate contents of hamburgers. The
proximate and soluble protein contents of burgers without (0%) mushroom
differed significantly (P < 0.05) from burgers with mushroom. Significant
differences (P < 0.05) in the mineral element (Magnesium, iron, phosphorus,
zinc, calcium and sodium) content were observed between burgers without (0%)
mushroom and burgers with mushroom. The change in the potassium content of all
the burger samples did not show any significant difference (P > 0.05).
Burgers without mushroom differed significantly (P < 0.05) from those with
mushroom in their vitamin C, A, thiamin and riboflavin content, while no significant
difference (P > 0.05) was observed for niacin content among all the burger
samples. The burgers with mushroom were found to still make appreciable
contribution to the daily values (DV) of most of the nutrients in one serving
size of 100g. The pH and water activity (aw) of the burgers ranged
between 5.40 - 5.65 and 0.84-0.96 respectively. The degree of “likeness” of the
organoleptic qualities and general acceptability was rated highest for burgers
without mushroom, and reduced gradually with progressive inclusion of mushroom.
The least-rating (“slightly dislike”) was observed in the taste of ribeye and
chuck muscle burgers with more than 20% mushroom. Chuck muscle burgers were
most prefered to burgers from other muscle cuts. The microbial counts (TVC,
mould and coliform counts) for burgers at the end of 8 days storage under
ambient condition showed that significant differences (P < 0.05) existed
among muscle at the various levels of mushroom. No specific trend could be
established to account for the addition of mushroom on the microbial activities
of hamburger during storage. Coliform and mould counts were generally lower
than TVC throughout the storage period. No physical sign of spoilage was
observed at the end of eight days of storage.
TABLE OF CONTENT
Title page
Table of content
List of Tables
List of Figures
Abstract
CHAPTER ONE
1.0 INTRODUCTION
1.1 Statement of Problems
1.2 Justification of the Research
1.3 Objectives of the Study
CHAPTER TWO
2.0 LITERATURE REVIEW
2.1 Nutritional value of mushroom
2.2 Nutritional value of meat
2.3 Chemical composition of mushroom
2.4 Chemical composition of meat
2.5 Problems of meat consumption
2.6 Mushroom health benefits
2.7 Sensory attributes of mushroom
2.8 Physical and sensory qualities of meat
2.8.1 Colour
2.8.2 Juiciness
2.8.3 Texture/toughness/tenderness
2.8.4 Flavour
2.9 Hamburger Production
2.9.1 Cut of Beef Used For Hamburger
2.9.2 Hamburger Composition and Ingredients
3.9.3 Cooking of Hamburger
2.10 Importance of hamburger
CHAPTER THREE
3.0 MATERIALS AND METHODS
3.1 Raw Materials and Burger
Production
3.2 Analysi
3.2.1 Proximate Analysis
3.2.1.1 Moisture Content Determination
3.2.1.2 Ash Determination
3.2.1.3 Crude Protein
Determination
3.2.1.4 Determination of Fat
3.2.1.5 Determination of
Carbohydrates
3.2.2 Mineral Element Analysis
3.2.2.1 Determination of Iron
3.2.2.2 Determination of
Magnesium
3.2.2.3 Determination of
calcium
3.2.2.4 Determination of
Phosphorus
3.2.2.5 Determination of
Sodium and Potassium
3.2.2.6 Determination of Zinc
3.2.3 Analysis of Vitamins
3.2.3.1 Determination of
Thiamin (B1)
3.2.3.2 Determination of Riboflavin
3.2.3.3 Determination of
Niacin
3.2.3.4 Determination of
Vitamin C
3.2.3.5 Determination of Vitamin A
3.2.4 Determination of Protein Solubility
3.2.5 Determination of pH
3.2.6 Determination of Water Activity (aw)
3.2.7 Microbial Analysis
3.2.7.1 Total Viable Count
Determination
3.2.7.2 Coliform Count
Determination
3.2.7.3 Mould Count
Determination
3.2.8 Sensory Analysis
3.9 Experimental Design
CHAPTER FOUR
4.0 RESULTS AND DISCUSSION
4.1 Contribution of mushroom to the proximate composition of hamburger
4.2 Contribution of mushroom to the mineral element composition of
hamburger
4.3 Contribution of mushroom to the vitamin composition of
hamburger
4.4 Contribution of mushroom to the physical characteristics of
hamburger
4.5 Contribution of mushroom to the sensory qualities of hamburger
4.5.1 Colour attributes of hamburger with and without mushroom
4.5.2 Contribution of mushroom to the texture of hamburger
4.5.3 Contribution of mushroom to the odour/aroma of hamburger
4.5.4 Effect of mushroom inclusion on the taste of hamburger
4.5.5 Contribution of mushroom to the general acceptability of
hamburger
4.6 Contribution of mushroom to the quality changes of hamburger
during storage
4.6.1 Changes in pH of hamburger samples with and without mushroom during
storage
4.6.2 Rates of change of pH of burger samples during storage
4.6.3 Rates of change of pH of burger samples during storage
4.6.4 Rates of changes of water activities of burger samples during
storage
4.6.5 Changes in total viable count of burger samples during storage
4.6.6 Contribution of mushroom to the coliform count of hamburger
4.6.7 Changes in mould counts during storage
CHAPTER FIVE
5.0 CONCLUSION AND
RECOMMENDATIONS
5.1 Conclusion
5.2 Recommendation
REFERENCES
APPENDIX
CHAPTER ONE
1.0 INTRODUCTION
Meat is the
flesh or muscular tissue of animals (Fox and Cameron, 1977). Similarly, Forrest
et al, (1975) defined meat as the flesh of animals which is suitable for
use as food. Although meat eating remains at a high level, there have been
distinct changes in the type of meat eaten (Varnam and Sutherland, 1995). The
most striking is the rise in consumption of poultry and sea food and less red
meat (Kinsman, 1994). It was further emphasized that the success of fast-food
outlets means that increasing quantities of beef and, to a lesser extent, other
meats are eaten as burgers and similar products. Still according to Kinsman
(1994), meat is the preferred food eaten at home.
Mushroom is
the fleshy, spore bearing fruiting body of a fungus, typically produced above
ground on soil or on its food source (Moore, 2003). Mushroom is more of common
application to macroscopic fungi fruiting bodies than one having precise
taxonomic meaning (Chang and Miles, 2004). However, according to Bahl (2000), mushroom
is a general term applied to the fruiting bodies of the fleshy fungi and as
such belongs to different groups of fungi. The majority of mushrooms belong to Hymenomycetes
(Basidiomycotina) while others belong to Discomycetes (Ascomycotina).
How long man
has been eating mushrooms is, of course, impossible to determine, but one can
speculate with reasonable assurance that such fungi have periodically been a
part of his diet for many centuries (Gray, 1970). It was further stressed that
until recent times in the United States, mushrooms were used primarily as a
condiment to garnish steaks. With the development and expansion of the mushroom
canning industry however, they appear to be gaining favour as a base for soup
and as ingredient in many dishes in which they were formerly seldom used. Bano et
al (1963) reported that mushrooms represent one of the world’s greatest
untapped resources of nutritious and palatable foods.
Some
mushrooms are edible while others are poisonous (Bahl, 2000). Edible mushrooms
are distinctive in some ways. Once their distinguishing features are learned,
they cannot be confused with any dangerously poisonous species.
Mushroom is
being cultivated in many parts of the world presently. Commercial mushroom
growing was first initiated in India (Bahl, 2000). Mushrooms have the capacity
to convert nutritionally valueless substances into high protein food. It was
stressed further (Bahl, 2000) that on an area basis they are a more valuable
source of protein (Table 1). Besides being a food article, mushrooms are
variously exploited by man (Bahl, 2000).
Table 1:
Approximate annual yield of mushroom (Agaricus
bisporus), beef
|
and fish (dry protein, kg/ha).
|
|
|
Protein source
|
yield
|
|
Beef, cattle by conventional Agriculture
|
78
|
|
Fish, intensive pond rearing
|
675
|
|
Agaricus bisporus
|
65, 000
|
|
Source: Bahl
(2000)
|
|
Hamburger: A Ground Meat Product
According to
Wikipedia (2008), ground beef, beef mince or hamburger meat (in North America)
or minced meat (in the rest of the English world) is a ground meat product made
of beef finely chopped by a meat grinder. Burgers are usually made from ground
meat or meat substitute, then reshaped to form patties and cooked and eaten
(Uncyclopedia, 2008). Burgers made with beef are traditionally known as
hamburgers, though due to the profusion of burger types over the last few
decades are also called beef burgers. Uncyclopedia (2008) further emphasized
that other meats such as venison, bison, pork, chicken, turkey, and fish can be
used. The name generally changes accordingly with the.....
For more Food Science & Technology projects click here
__________________________________________________________________________
This is a Postgraduate Thesis and the complete research material plus questionnaire and references can be obtained at an affordable price of N3,000 within Nigeria or its equivalent in other currencies.
INSTRUCTION ON HOW TO GET THE COMPLETE PROJECT MATERIAL
Kindly pay/transfer a total sum of N3,000 into any of our Bank Accounts listed below:
· Diamond Bank Account:
A/C Name: Haastrup Francis
A/C No.: 0096144450
· GTBank Account:
A/C Name: Haastrup Francis
A/C No.: 0029938679
After payment, send your desired Project Topic, Depositor’s Name, and your Active E-Mail Address to which the material would be sent for downloading (you can request for a downloading link if you don’t have an active email address) to +2348074521866 or +2348066484965. You can as well give us a direct phone call if you wish to. Projects materials are sent in Microsoft format to your mail within 30 Minutes once payment is confirmed.
--------------------------------------------------------
N/B: By ordering for our material means you have read and accepted our Terms and Conditions
Terms of Use: This is an academic paper. Students should NOT copy our materials word to word, as we DO NOT encourage Plagiarism. Only use as guide in developing your original research work.
Delivery Assurance
We are trustworthy and can never SCAM you. Our success story is based on the love and fear for God plus constant referrals from our clients who have benefited from our site. We deliver project materials to your Email address within 15-30 Minutes depending on how fast your payment is acknowledged by us.
Quality Assurance
All research projects, Research Term Papers and Essays on this site are well researched, supervised and approved by lecturers who are intellectuals in their various fields of study.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.