CHEMICAL PARAMETERS OF COATED BEEF BURGER WITH EDIBLE OAT FILM DURING REFRIGERATED PRESERVING

Beef burgers were coated with simple film, prepared from oats protein concentrate, and kept in refrigerated conditions at 4°C for ten days. The oxidation parameters of meat have been studied, such as peroxide value, the thiobarbituric acid value, the percentage of volatile fatty acids, and the volatile nitrogen value during the storage period. It was observed from the results that the encapsulation treatment was superior in reducing oxidative stress (POV, TBA, FFA, and TVN) during the different storage periods compared to the control (uncoated), which contributed to the prolongation of the storage period of the coated burgers under refrigeration conditions.