ANBAR JOURNAL OF AGRICULTURAL SCIENCES

Abstract

The study aimed to extract basil seed gum and the possibility of its use in the manufacture of meat products. The gum was used in chicken burger as filler by addition at concentrations 0-2%. The product was sensory evaluated. In addition, physical examinations included of thawing loss, cooking loss and water holding capacity. It was observed that the addition of gum powder led to improve all the organoleptic properties of the chicken burger, but non-significant at p <0.05 for all concentrations added. The best concentration was 1.5%, which recorded the highest degree of sensory evaluation by specialists in the department of Food Science. Moreover, the addition of gum powder to the chicken burger showed good physical properties it was shown decrease in percentage in the loss during cooking when increase in the concentration of the added gum powder, the highest loss during cooking for control which is 33.7% and it was noted decrease of the percentages loss during thawing for the chicken burger compared to the standard sample. On the other hand, an increase in the chicken burger ability to hold water was observed with the increase of the added gum powder concentration compared to 38.7% for the standard sample. We conclude that the possibility of using basil seeds gum as excellent substitute for filler in chicken burger processing.