This investigation was carried out to study the possibility of using some cereal milling fractions which contain high levels of phenolic compounds and phytates as natural antioxidants source to improve the oxidative stability of chicken burgers. Peroxide value (PV) had gradually increased during chilled storage at 5±2˚C for 15 days. The highest levels varied from 12.43 to 18.36 (meq/kg fat) at day 6 for all analyzed chicken burgers except in sorghum coarse bran formulas, the highest level was 20.84 meq/kg fat after 12 days of storage. Thiobarbituric acid (TBA) value of chicken burgers increased throughout storage period. Chicken burger formulated with wheat fine bran showed significantly low TBA with mean of 2.25 mg/kg compared to control and other samples (p<0.05). Sorghum coarse bran formula showed the highest value of TBA with mean 4.75 mg/kg. The addition of cereal grain fractions as natural antioxidants led to the oxidative stability of chicken burgers. Sensory evaluation cleared that taste, odor, appearance and general acceptability of all tasted chicken burgers have not significant changes compared to control.
Key words: Oxidative stability, cereal fractions, PV, TBA, chicken burger.