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Chemical Composition of Sudanese Burgers and Their Impact on Health as Nutrients

Received: 8 February 2017     Accepted: 20 February 2017     Published: 14 April 2017
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Abstract

The main objective of this study, is determining the chemical composition of Sudanese burgers produced in different processing plants (modern processing lines, medium processing lines, and traditional processing lines). The study considered the role of raw materials used in processing (raw meat, spices, soybean flour, bread crumbs and water). Analysis of the final products to determine their content in (moisture, protein, ash, total fats, fatty acids, and minerals). The study showed significant differences with respect to chemical and physical properties, where the burger B–medium processing line recorded higher mean value of moisture content, iron, sodium and magnesium, and the lower mean value of fat and protein, while burger C-traditional processing line recorded higher mean value of ash content, myristic acid, while burger A-modern processing line recorded highest mean value of phosphorus, potassium, calcium, oleic acid and palmitic acid. The variation could be due to the type of raw materials used during processing. The study revealed that, the burger contains high percentage of saturated fatty acids which represent a potential hazard to human health.

Published in Journal of Food and Nutrition Sciences (Volume 5, Issue 3)
DOI 10.11648/j.jfns.20170503.12
Page(s) 69-72
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

Sudanese Burger, Nutrients, Minerals, Fatty Acid

References
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[12] Mahmoud KA, Badr HM. Quality characteristics of gamma irradiated beef burger formulated with partial replacement of beef fat with olive oil and wheat bran fibers. Food and Nutrition Sciences. 2011, 2, 655-666.
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[14] Nicolosi RJ, Wilson TA, Rogers EJ and Kritchevsky D. Effects of specific fatty acids (8:0,14:0, cis-18:1, trans-18:1) on plasma lipoproteins, early atherogenic potential, and LDL oxidative properties in the hamster. The Journal of Lipid Research. 1998, 39, 1972-1980.
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Cite This Article
  • APA Style

    Ezzeldein M. Yagoup, Alsiddig Osama, Nagat A. Elrofaei, Omer A. M. Goda. (2017). Chemical Composition of Sudanese Burgers and Their Impact on Health as Nutrients. Journal of Food and Nutrition Sciences, 5(3), 69-72. https://doi.org/10.11648/j.jfns.20170503.12

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    ACS Style

    Ezzeldein M. Yagoup; Alsiddig Osama; Nagat A. Elrofaei; Omer A. M. Goda. Chemical Composition of Sudanese Burgers and Their Impact on Health as Nutrients. J. Food Nutr. Sci. 2017, 5(3), 69-72. doi: 10.11648/j.jfns.20170503.12

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    AMA Style

    Ezzeldein M. Yagoup, Alsiddig Osama, Nagat A. Elrofaei, Omer A. M. Goda. Chemical Composition of Sudanese Burgers and Their Impact on Health as Nutrients. J Food Nutr Sci. 2017;5(3):69-72. doi: 10.11648/j.jfns.20170503.12

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  • @article{10.11648/j.jfns.20170503.12,
      author = {Ezzeldein M. Yagoup and Alsiddig Osama and Nagat A. Elrofaei and Omer A. M. Goda},
      title = {Chemical Composition of Sudanese Burgers and Their Impact on Health as Nutrients},
      journal = {Journal of Food and Nutrition Sciences},
      volume = {5},
      number = {3},
      pages = {69-72},
      doi = {10.11648/j.jfns.20170503.12},
      url = {https://doi.org/10.11648/j.jfns.20170503.12},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20170503.12},
      abstract = {The main objective of this study, is determining the chemical composition of Sudanese burgers produced in different processing plants (modern processing lines, medium processing lines, and traditional processing lines). The study considered the role of raw materials used in processing (raw meat, spices, soybean flour, bread crumbs and water). Analysis of the final products to determine their content in (moisture, protein, ash, total fats, fatty acids, and minerals). The study showed significant differences with respect to chemical and physical properties, where the burger B–medium processing line recorded higher mean value of moisture content, iron, sodium and magnesium, and the lower mean value of fat and protein, while burger C-traditional processing line recorded higher mean value of ash content, myristic acid, while burger A-modern processing line recorded highest mean value of phosphorus, potassium, calcium, oleic acid and palmitic acid. The variation could be due to the type of raw materials used during processing. The study revealed that, the burger contains high percentage of saturated fatty acids which represent a potential hazard to human health.},
     year = {2017}
    }
    

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  • TY  - JOUR
    T1  - Chemical Composition of Sudanese Burgers and Their Impact on Health as Nutrients
    AU  - Ezzeldein M. Yagoup
    AU  - Alsiddig Osama
    AU  - Nagat A. Elrofaei
    AU  - Omer A. M. Goda
    Y1  - 2017/04/14
    PY  - 2017
    N1  - https://doi.org/10.11648/j.jfns.20170503.12
    DO  - 10.11648/j.jfns.20170503.12
    T2  - Journal of Food and Nutrition Sciences
    JF  - Journal of Food and Nutrition Sciences
    JO  - Journal of Food and Nutrition Sciences
    SP  - 69
    EP  - 72
    PB  - Science Publishing Group
    SN  - 2330-7293
    UR  - https://doi.org/10.11648/j.jfns.20170503.12
    AB  - The main objective of this study, is determining the chemical composition of Sudanese burgers produced in different processing plants (modern processing lines, medium processing lines, and traditional processing lines). The study considered the role of raw materials used in processing (raw meat, spices, soybean flour, bread crumbs and water). Analysis of the final products to determine their content in (moisture, protein, ash, total fats, fatty acids, and minerals). The study showed significant differences with respect to chemical and physical properties, where the burger B–medium processing line recorded higher mean value of moisture content, iron, sodium and magnesium, and the lower mean value of fat and protein, while burger C-traditional processing line recorded higher mean value of ash content, myristic acid, while burger A-modern processing line recorded highest mean value of phosphorus, potassium, calcium, oleic acid and palmitic acid. The variation could be due to the type of raw materials used during processing. The study revealed that, the burger contains high percentage of saturated fatty acids which represent a potential hazard to human health.
    VL  - 5
    IS  - 3
    ER  - 

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Author Information
  • Department of Nutrition, Faculty of Science and Technology, Omdurman Islamic University, Khartoum, Sudan

  • Department of Chemistry, Faculty of Science and Technology, Omdurman Islamic University, Khartoum, Sudan

  • Biotechnology Department, Faculty of Science and Technology, Omdurman Islamic University, Khartoum, Sudan

  • Department of Chemistry, Faculty of Science and Technology, Omdurman Islamic University, Khartoum, Sudan

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