Mariam E. Al-Bahouh
Department of Aridland Agriculture and Greenery, Kuwait Institute for Scientific Research, Safat, 13109, Kuwait
Sameer F. Al-Zenki
Food and Nutrition Program, Kuwait Institute for Scientific Research, Kuwait
Husam Alomirah
Food and Nutrition Program, Kuwait Institute for Scientific Research, Kuwait
Betool Al-Failee
Food and Nutrition Program, Kuwait Institute for Scientific Research, Kuwait
Tahani Al-Mutairi
Food and Nutrition Program, Kuwait Institute for Scientific Research, Kuwait
Abdul-Rehman Khan
Department of Environmental Technology Management, Kuwait University, Kuwait
ABSTRACT
Food authenticity is considered to be one of the most important issues that affect food quality. Food authenticity is very crucial for a country like the State of Kuwait which imports more than 90% of its processed food from countries where the processing conditions are unknown. Chicken burger has been considered as a model food for this study. Thus, the purpose of this study is to evaluate the proximate analysis, added water and hydroxyproline contents, in addition to determine any false description on the label, or substitutions of cheaper ingredients which make the chicken burgers fall short in meeting meat quality standards. Chicken burgers (local and imported) analyzed in this study were purchased from different co-operatives, fast food restaurants and retail suppliers. Proximate analysis revealed a wide variation in the composition and nutritive value among samples. Most of the local chicken burgers had higher protein (p<0.05), meat content (p>0.05) and moisture content (p>0.05) and lower fat (p<0.05) and carbohydrate content (p>0.05) than those imported. Furthermore, both local and imported chicken burgers had high percentage of added water (p<0.05) and hydroxyproline (p>0.05), with respect to the standard, which give clear indication of fraudulence, as these ingredients are used to increase the size and weight of the final products without any regard to the nutritional value. Therefore, the results of the present study emphases the importance of conducting such studies to monitor and compare the quality of local and imported food products in the State of Kuwait.
PDF References Citation
How to cite this article
Mariam E. Al-Bahouh, Sameer F. Al-Zenki, Husam Alomirah, Betool Al-Failee, Tahani Al-Mutairi and Abdul-Rehman Khan, 2012. Conformity of Labeling into Real Composition of Local and Imported Chicken
Burgers Sold in the State of Kuwait. International Journal of Poultry Science, 11: 529-535.
DOI: 10.3923/ijps.2012.529.535
URL: https://scialert.net/abstract/?doi=ijps.2012.529.535
DOI: 10.3923/ijps.2012.529.535
URL: https://scialert.net/abstract/?doi=ijps.2012.529.535
REFERENCES
- Alomirah, H.F., S.F. Al-Zenki, W.N. Sawaya, F. Jabsheh and A.J. Husain et al., 2010. Assessment of the food control system in the State of Kuwait. Food Control, 21: 496-504.
CrossRef - Anonymous, 2000. Report by the analytical methods committee. Nitrogen factors for chicken meat. Analyst, 125: 1359-1366.
PubMed - Babji, A.S., M.N. Nuri, J. Suherman and M.Y. Seri Chempaka, 2000. Quality assessment of local and franchise beef and chicken burgers. Pertanika J. Trop. Agric. Sci., 23: 103-112.
Direct Link - Das, A.K., A.S.R. Anjaneyulu, Y.P. Gadekar, R.P. Singh and H. Pragati, 2008. Effect of full-fat soy paste and textured soy granules on quality and shelf-life of goat meat nuggets in frozen storage. Meat Sci., 80: 607-614.
CrossRefPubMedDirect Link - Desmond, E., 2006. Reducing salt: A challenge for the meat industry. Meat Sci., 74: 188-196.
CrossRef - Dreeling, N., P. Allen and F. Butler, 2000. Effect of cooking method on sensory and instrumental texture attributes of low-fat beef burgers. LWT Food Sci. Technol., 33: 234-238.
CrossRef - Fernandez-Lopez, J., S. Jimenez, E. Sayas-Barbera, E. Sendra and J.A. Prerez-Alvarez, 2006. Quality characteristics of ostrich (Struthio camelus) burgers. Meat Sci., 73: 295-303.
CrossRef - Kassem, M.A.G. and M.M.T. Emara, 2010. Quality and acceptability of value-added beef burger. World J. Dairy Food Sci., 5: 14-20.
Direct Link - Gujral, H.S., A. Kaur, N. Singh and N.S. Sodhi, 2002. Effect of liquid whole egg, fat and textured soy protein on the textural and cooking properties of raw and baked patties from goat meat. J. Food Eng., 53: 377-385.
CrossRef - Hargin, K.D., 1996. Authenticity issues in meat and meat products. Meat Sci., 43: 277-289.
CrossRefPubMedDirect Link - Ibrahim, M.A., M.F. Salama and A.A. Hussein, 2011. Production of functional low-fat chicken burger. Aust. J. Basic Appl. Sci., 5: 3149-3154.
Direct Link - Jimenez-Colmenero, F., 1996. Technologies for developing low-fat meat products. Trends Food Sci. Technol., 7: 41-48.
CrossRef - McWatters, K.H., 1990. Functional characteristics of cowpea flours in feeds. J. Am. Oil Chem. Soc., 67: 272-276.
CrossRefDirect Link - Montowska, M. and E. Pospiech, 2011. Authenticity determination of meat and meat products on the protein and DNA basis. Food Rev. Int., 27: 84-100.
CrossRef - Papadima, S.N. and J.G. Bloukas, 1999. Effect of fat level and storage conditions on quality characteristics of traditional Greek sausages. Meat Sci., 51: 103-113.
CrossRefDirect Link - Ramadhan, K., N. Huda and R. Ahmad, 2011. Physicochemical characteristics and sensory properties of selected Malaysian commercial chicken burgers. Int. Food Res. J., 18: 1349-1357.
Direct Link - Ray, F.K., N.A. Parett, B.D. Van Stavern and H.W. Ockerman, 1981. Effect of soya level and storage time on the quality characteristics of ground beef patties. J. Food Sci., 46: 1662-1664.
CrossRef - Rentfrow, G., M.S. Brewer, K.E. Weingartner and F.K. Mckeith, 2004. Sensory characteristics of beef and pork processed meats containing non solvent extracted texturized soy protein. J. Muscle Foods, 15: 225-234.
CrossRefDirect Link - Serdaroglu, M. and O. Degirmencioglu, 2004. Effects of fat level (5%, 10%, 20%) and corn flour (0%, 2%, 4%) on some properties of Turkish type meatballs (koefte). Meat Sci., 68: 291-296.
CrossRef - Suman, S.P. and B.D. Sharma, 2003. Effect of grind size and fat levels on the physico-chemical and sensory characteristics of low-fat ground buffalo meat patties. Meat Sci., 65: 973-976.
CrossRefDirect Link - Troy, D.J., E.M. Desmond and D.J. Buckley, 1999. Eating quality of low-fat beef burgers containing fat replacing functional blends. J. Sci. Food Agric., 79: 507-516.
Direct Link - Turhan, S., H. Temiz and I. Sagir, 2009. Characteristic of beef patties using okara powder. J. Muscle Foods, 20: 89-100.
CrossRefDirect Link