الفهرس 
AIM OF RESEARCHOnly 14 pages are availabe for public view
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Abstract
This study was conducted to prepare pasteurized duck and
chicken liver paste by adding some natural additives (rosemary,
cardamom and liquid smoke) with 0.5 and 1.0% and stored at 4±1ºC for
25 days. Chicken burger which prepared by replacing minced chicken
with 20, 40 and 60% of gizzard or mechanical deboned meat (MDM)
and stored at -18°C for 6 months. Chemical composition, chemical and
physical quality characteristics, microbiological evaluation and
sensory properties of these prepared products were evaluated.The obtained results can be summarized as follows:
6.1. Total phenolic, total flavonoids and antioxidant activity of
(rosemary, cardamom and liquid smoke):
Results showed that rosemary had significantly (p ≤ 0.05) higher
total phenolic and total flavonoids compounds (61.27 mg gallic acid/g
dried sample and 19.81 mg rutin/g dried sample, respectively) than
cardamom (26.70 gallic acid/g and 12.62 mg rutin/g dried sample,
respectively) and liquid smoke (15.48mg/ml and 3.68 mg rutin /ml,
respectively). The highest DPPH free radical scavenging activity(98.08 %) was recorded for rosemary followed by cardamom (88.46%)
and finally liquid smoke (67.91%).
6.2. Quantification of individual phenolic compounds of
(rosemary, cardamom and liquid smoke):
Results indicated that twenty five phenolic compounds were
identified in each one, but the amount of these compounds was
different according to the type of additive. Liquid smoke had the
lowest quantity of these identified compounds (509.68 ppm) when
compared with rosemary (21173.96 ppm) and cardamom
(1678.31ppm). The most abundant phenolic compounds in rosemary
were Ellagic, E-vanillic, carnosic, rosmanol and benzoic acid. Evanillic,
pyrogallol, ellagic, salycilic and catechol were the most
abundant phenolic compounds in cardamom. While, the most abundant
phenolic compounds in liquid smoke were Ellagic, e-vanillic,
pyrogallol, salycilic, chlorogenic, benzoic, p- coumaric and 3,4,5-
methoxycinnamic.
6.3. Quantification of individual fl