Effect of adding Lupin powder on quality Characteristics of Veal Burger

The aim of this research was to study the chemical composition and some physiochemical properties of sweet lupin powder. As well as the preparation of burger with addition of sweet lupin powder with different ratios (0, 3, 6, 9%). The effect of this addition on some chemical properties and microbial content of the veal burger was studied during the chilled storage period. Then determining the optimum addition ratio while maintaining the quality characteristics, in addition to determining the shelf life of stored chilled veal burgers. Burger samples were partially replaced with the previously mentioned ratios of sweet lupin powder and divided into four groups, the control group was without any addition, the second, third and fourth groups were replaced by sweet lupin powder at the ratios of 3, 6, and 9% respectively. Burger Samples were stored in the fridge at 4±1 ° C for 0, 3, 6, 9, 12 day respectively. The effect of additive by different percentage on some chemical properties (pH, TBA, moisture, ash, protein, fat, fiber and carbohydrates), the microbial content (Total microbial count, E.Coli Count), and the sensory characteristics (color, taste, smell, texture, acceptability) of the burger were studied during the previously mentioned storage periods. The results showed a decrease in (moisture, TBA number, Total microbial count, and E. Coli Count), and The higher the fiber content, the higher the addition of sweet lupine powder. The results also showed a decrease in (moisture, protein, fat, and fiber) and each of (ash, pH, TBA, general bacterial count, E. Coli count) increased with an increase in the cold storage period in all studied samples. And all the samples remained suitable for consumption for a period of three days, according to the Syrian standard, Which considered 107cell/g the maximum allowable for microorganisms in uncooked burgers. However, burgers replaced by 6% of sweet lupin powder (treatment B2) had the greatest significant effect in improving all the organoleptic properties among other groups