ABSTRACT
Rhizome Galangal (Alpinia galanga L.) is considered a natural source of fiber, minerals and
natural antioxidant compounds. This research was performed to study. The effect
of adding galangal powder in different proportions (1.5, 2.5, and 3.5 gm.). Also, the effect of adding
galangal extract (5%, 10% and 15%) in proportions from the total formula of beef burger patties on chemical,
physiochemical, microbiological and sensory characteristics of beef burger
patties during the frozen storage period at -18°C ± 2°C up to 6 months. The obtained results showed that galangal contained crude
fibers (14.00%), Moisture (5.43%), K (1108.13 ppm), Mg (970 ppm), P (729.21
ppm) and Ca (370.81 ppm), while Fe (58.53 ppm) and Na (33.74 ppm) as macro and micro elements. The percent of antioxidants was about
(92.60%), phenols (123.81 mg/g) and flavonoids were about (109.77 mg/g) was higher in galangal extract than galangal
powder, which was recorded in its antioxidants (72.95%), phenolic (47.66 mg/g) and flavonoids (34.02 mg/g), as well as the improvement of physiochemical
quality criteria (pH, protein and TBA values) throughout frozen storage in comparison
with the control sample. In addition, galangal inhibited the growth and activity
of microbial oxidation in tested prepared product. Also, beef burger patties
containing the galangal exhibited a good sensory property and palatable,
especially those containing (2.5 and 3.5 g) galangal powder and (10% and 15%) galangal extract, even after storage for 6 months under frozen conditions. The present results are useful for using galangal in the fortification of some meat products to improve
nutritionally and healthy safe.