Main Article Content


This study included preparation of ostrich meat burger with different levels of ostrich fat. The first treatment was free-fat and the second treatment 5% fat, the third treatment was 10% fat, the fourth and the fifth was 15% and 20% respectively and stored in 18 ± 2 co for 120 days. Changes in chemical indicators were studied including peroxide value (PV), thiobarbituric acid (TBA), free fatty acids (FFA) and total volatile nitrogen (TVN) during storage periods 1, 30, 60, 90 and 120 days. The results showed that there is significantly increased (P <0.05) in PV, TBA and FFA by increasing the fat levels and the storage periods while TVN decreased by increasing fat levels and increased storage periods.


Chemical Indicators Ostrich meat burger Ostrich fat levels

Article Details

How to Cite
Al-Baidhani, A. M. ., & Al-Mossawi, A. E.-B. H. . (2019). Chemical Indicators of Ostrich Struthio camelus Linnaeus, 1758 Meat Burger Prepared by Adding Different Fat Levels During Frozen Storage. Basrah Journal of Agricultural Sciences, 32(2), 16–22.


  1. Alali, F.R.M. (2018). Preparation of low fat beef burger and study It's quality properties during frozen storage. M. Sc. Thesis, Coll. Agric., Univ. Basrah: 92pp.
  2. Al-Qutaifi, H.K.H. (2019). Identification of active compounds in onion, potato and limon peels and study the efficiency on preservative of quality properties of beef patties during refrigeration and frozen storage. M. Sc. Thesis, Coll. Agric., Univ. Basrah: 134pp.
  3. Al-Tai, M.A. & Al-Mossawi, U.B.H. (1992). Practical Technology of Meat and Fish. Coll. Agric., Univ. Basrah Press.: 142pp.
  4. Cooper, R.G. & Horba?czuk, J.O. (2002). Anatomical and physiological character- istics of ostrich (Struthio camelus var. domesticus) meat determine its nutritional importance for man. Review article. Anim. Sci. J., 73(3): 167-173.
  5. Darwish, A.M.; Ibrahim, A.M.; Osama A.; Ataala, O.A. & Abdelsalam, A.A. (2011). Effect of some nutritional additives on the quality and formulation cost of beef burger. World J. Dairy Food Sci., 6(2): 180-188.
  6. Egan, H.; Kirk, R.S. & Sawyer, R. (1988). Pearson's Chemical Analysis of Food. Logman Scientific and Technical. The Bathpress. Avon. 8th ed., New York. 591pp.
  7. Fernández-López, J.; Yelo, A.; Sayas-Barberá; E.; Sendra, E.; Navarro, C. & Pérez-Alvarez, J.A. (2006). Shelf life of Ostrich (Struthio camelus) liver stored under different packaging conditions. J. Food Prot., 69(8): 1920-1927.
  8. Gómez, M. & Lorenzo, J.M. (2013). Effect of fat level on physicochemical, volatile compounds and sensory characteristics of dry-ripened “chorizo” from Celta pig breed. Meat Sci., 95(3): 658-666.
  9. Ibrahim, H.M.; Hassan, I.M. & Hamed, A.A.M. (2018). Application of Lemon and Orange Peels in Meat Products: Quality and Safety. Int. J. Curr. Microbiol. App. Sci., 7(4): 2703-2723.
  10. Pearson, D. (1970). The chemical analysis of food. chemical publishing company, INC. New York: 604pp.
  11. Shameeva, U.; Sobiech, P.; Zhanabekova, G.; Zhumageldiev, A.; Ussenbayev, A.; Khusainov, D.; Wysocka, D.; Anna Snarska, A. & Samardžija, M. (2018). The influence of different concentrations of feed additive, based on shell rock and bentonite, on the growth, blood and meat parameters of the African black ostrich (Struthio camelus) in south-east Kazakhstan. Vet. Arhiv., 88(3): 413-425.
  12. Soyer, A. & Ertas, A.H. (2007). Effects of fat level and storage time on lipid and color stability of naturally fermented Turkish sausages (SUCUK). J. Muscle Foods. 18(3): 330-340.
  13. SPSS (2016). Statistical package for social science, version 24. Users guide for statistical, Chicago.
  14. Zarasvand, S.A.; Shekarforoush, S.S.; Aminlari, M.; Kadivar, M. & Eskandari, M.H. (2013). Comparison of physicochemical and sensory properties of emulsion-type sausages made with ostrich, beef and turkey meats. Adv. Food Sci., 35(4): 190-195.