Table of contents

Abstract…………………………………………………………………………………………………………… 1

Chapter1: Introduction………………………………………………………………………………………. 2

Chapter2: Literature review……………………………………………………………………………….. 6

2.1. Overall view………………………………………………………………………………………………. 7

2.2. What is meat product?…………………………………………………………………………………. 8

2.3. Meat and meat products consumption……………………………………………………………. 8

2.4. Processing technology………………………………………………………………………………… 12

2.5. Meat products grouped according to the processing technology applied…………… 13

2.6. Hamburger……………………………………………………………………………………………….. 13

2.6.1. Etymology…………………………………………………………………………………………….. 13

2.6.2. Definition of hamburger………………………………………………………………………….. 14

2.6.3. Assortment of hamburgers………………………………………………………………………. 14

2.7. General effects of lipid oxidation in meat and meat products…………………………. 15

2.7.1. Short introduction to lipids……………………………………………………………………… 15

2.7.2. Reactivity of lipids to oxidation………………………………………………………………. 16

2.8. Antioxidants……………………………………………………………………………………………. 18

2.8.1. Synthetics Antioxidants…………………………………………………………………………. 18

2.8.2. Natural Antioxidants…………………………………………………………………………….. 19

2.9. Parsnip…………………………………………………………………………………………………… 20

2.9.1. History………………………………………………………………………………………………… 21

2.9.2. Physiological Data………………………………………………………………………………… 23

2.9.3. Benefits………………………………………………………………………………………………. 25

2.9.4. Nutritional properties……………………………………………………………………………. 26

2.9.5. Dangers………………………………………………………………………………………………. 26

2.9.6. Cultivation ………………………………………………………………………………………  27

2.10. Related literature……………………………………………………………………………….. 28

Chapter3: Materials and Methods………………………………………………………………… 33

3.1. Materials……………………………………………………………………………………………. 34

3.1.1. Chemicals and reagents…………………………………………………………………….. 34

3.1.2. Raw materials………………………………………………………………………………….. 34

3.2. Sample preparation…………………………………………………………………………….. 34

3.2.1. Preparation of parsnip extracts………………………………………………………….. 34

3.2.1.1. Ethanol extract…………………………………………………………………………….. 34

3.2.1.2. Aqueous extract……………………………………………………………………………. 35

3.2.2. Hamburger manufacture…………………………………………………………………… 35

3.3. Analytical procedure………………………………………………………………………….. 37

3.3.1. pH measurement……………………………………………………………………………… 37

3.3.2. Peroxide value………………………………………………………………………………… 37

3.3.3. TBA value……………………………………………………………………………………… 38

3.3.4. The lipid extraction…………………………………………………………………………. 39

3.3.5. Conjugated dienes (CDs)…………………………………………………………………. 39

3.3.6. Anisidine value………………………………………………………………………………. 40

3.3.7. Totox Value…………………………………………………………………………………… 40

3.3.8. Sensory evaluation………………………………………………………………………….. 41

3.4. Statistical analysis……………………………………………………………………………… 41

Chapter4: Results and Discussion………………………………………………………………. 42

4.1. pH…………………………………………………………………………………………………… 43

4.2. Peroxide value (POV)……………………………………………………………………….. 46

4.3. Thiobarbituric acid (TBA)…………………………………………………………………. 48

4.4 Conjugated diens………………………………………………………………………………. 52

4.5. Anisidine value (AnV)……………………………………………………………………… 55

4.6. Total oxidation value (TOTOX value)……………………………………………….. 57

4.7. Sensory evaluation…………………………………………………………………………… 59

4.7.1. Flavour and texture……………………………………………………………………….. 59

4.7.2. Odour………………………………………………………………………………………….. 61

4.7.3. Overall acceptance……………………………………………………………………….. 62

Chapter5: Conclusion…………………………………………………………………………….. 64

5.1. Conclusion…………………………………………………………………………………….. 65

5.2. Suggestion…………………………………………………………………………………….. 65

References…………………………………………………………………………………………… 66

Persian abstract……………………………………………………………………………………. 82

List of Tables

Table3.1: Formulation for beef burgers made in present study…………………………………….. 36

Table4.1. Evolution of pH in beef beef burger treatment stored under refrigeration (4±1 °C) during 9 days…………………………………………………………………………………………………………………………………….. 43

Table4.2. Changes of peroxide (meq/kg) in burgers during 9 days of storage at refrigeration……….. 46

Table4.3. Averages values of TBARS (MDA/kg) in burgers under refrigeration storage……………… 50

Table4.4. The mean value of conjugated dienes (CDs) (%) for burgers during refrigeration storage.53

Table4.5. The mean values of anisidine for burgers during refrigeration storage…………………. 55

Table4.6. The mean value of TOTOX index for burgers during refrigeration storage……………. 58

List of Figures

Figure 2.1. Meat products grouped according to the processing technology applied……………………… 13

Figure2.2. Linolenic acid, 18:3 n-3…………………………………………………………………………………………. 16

Figure2.2. Furanocoumarins of parsnip…………………………………………………………………………………… 24

Figure 3.1. Schematic of used rotary evaporator………………………………………………..…… 35

Figure 3.2. Schematic of used pH meter………………………………………………………………………………….. 37

Figure 3.3. Schematic of used vacuumed pump……………………………………………………………………….. 38

Figure 3.4. Schematic of used spectrophotometer……………………………………………………………………. 39

Figure4.1. Effect of types on pH of burgers at refrigeration (4ºC)……………………………………………… 44

Figure4.2. Effect of storage time on pH of burgers at refrigeration (4ºC)……………………………………. 45

Figure4.3. Effect of type of additives on POV (meq/kg) at refrigerated storage (4ºC)………………….. 48

Figure4.4. Effect of storage time on TBA value (MDA/kg) in beef burger samples…………………….. 51

Figure4.5. Effect of storage time on CD values for burger treatments……………………………………….. 54

Figure4.6. Effect of additive type on anisidine value in beef burger samples……………………….. 56

Figure4.7. Effect of additive type on TOTOX value in beef burger samples…………………..….. 57

Figure4.8. The mean value of flavor scores for burger treatments at 3 days of refrigeration storage. 59

Figure4.9. The mean value of texture scores for burger treatments at 3 days of refrigeration storage 60

Figure4.10. The mean value of odour scores for burger treatments at 3 days of refrigeration storage.62

Figure4.11. The mean value of overall acceptance scores for burger treatments at 3 days of refrigeration storage………………………………………………………………………………………………… 63