EFFECT OF PARTIAL REPLACEMENT OF SOME PLANT SOURCES IN QUALITY AND SENSORY CHARACTERISTICS OF PROCESSED OF GOOSE MEAT BURGER

The aim of this experiment was to study the effect of replacing of some plant sources oat , wheat germ, rice and mushroom  with percent 10% for each instead of goose meat on chemical composition , physical , microbial and sensory characteristics of process burger . The results showed significant increase (p<0.01)in moisture percent for replacing treatments and significant(P<0.05)in percent protein for replacing with wheat germ (T3) ,  while there was decreased in percent of  fat and ash for replacing with mushroom(T5) compared with control(T1)  in process burger . Significant increase (p<0.05) in value of pH and water holding capacity  for T5 with significant decrease (p<0.05) in cooking loss percent , drip loss and  shrinkage percentage for T4 , T5 compared with control (T1) . The  result of microbial tests showed significant reduced (p<0.01)in arobic  total bacterial count and   coliform bacteria for T5 compared with other treatments . The  Sensory evaluation data of flavour , juiciness , tenderness and overall were significant increase (P<0.05) when replacing some plant sources in this product. In conclusion the results revealed the  possibility of replacing 10%  of  oat , germ wheat , rice and mushroom   to goose meat burger which improved some chemical composition , physical , sensory evaluation of processed product  without showing undesirable changes in quality of processed product .