Full Length Research Article
RETRACTED ARTICLE: Impact of Moringa oleifera Leaf and Flaxseed on Lipid Oxidation and Microbiological Characteristics of Chicken Burger During Cold Storage
Nahid Abdelraheem Ali1, Bothaina, S. Abd El Hakeem1, Saeed. S.A.M2, Salwa. E. Ibrahim1, Sarah Mesfer Alamri1, Abdel Moneim Elhadi Sulieman3
Adv. life sci., vol. 10, no. 2, pp. 174-179, June 2023
*- Corresponding Author: Abdel Moneim Elhadi Sulieman (am.sulieman@uoh.edu.sa )
Authors' Affiliations
2. Al-Zaiem Al- Azhari University, Faculty of Agriculture, Food Science and Technology, Khartoum – North Sudan
3. Department of Biology, Faculty of Science, University of Hail, Hail – Kingdom of Saudi Arabia
[Date Received: 29/04/2022; Date Revised: 07/05/2023; Date Published: 30/06/2023]
Abstract
Introduction
Methods
Results
Discussion
References
Abstract
Background: Practice of making burgers out of chicken instead of red meat is gaining popularity. because of their high fat substance and on account of no social or strict limitations to the utilization of poultry. The present study aimed to assess effect of adding Moringa oleifera leaf and flaxseed combinations on lipid oxidation and microbiological traits of chicken burger during cold storage.
Methods: In this study the pH, peroxide value, thiobarbituric acid (TBA) as well as microbiological characteristics of chicken burger formulated by various levels of Moringa oleifera leaf and flaxseed powder were evaluated. Samples were as follows: control=0%FS+0%MLP; T1=20%FS+0%MLP; T2=15%FS+5%MLP; T3=10%FS+10%MLP; T4=5%FS+15%MLP; andT5=0%FS+20%MLP.
Results: The results showed that the pH value of burger samples supplemented with Moringa oleifera and flaxseed was decreased (P≤0.05) with an increasing period of storage and ranged between 3.5–5.1 and 3.3-4.9 when stored for 15 and 30 days, respectively.
Conclusion: Peroxide values of T2, T3, T4 and T5 as well as the value of TBA within the MLP-treated and FS-treated samples (P 0.05) decreased with the progression of the storage period. Microbiological characteristics (P 0.05) were affected by the incorporation of MLP and FS in chicken burger treatments.
Keywords: Burger; T.B.A.; Peroxide value; Contamination; Coliform bacteria; E.coli; Moringa oleifera; Flaxseed
Retraction Note
24 Sept 2025: The Editor-in-Chief has retracted this article due to the below mentioned scientific deficiencies revealed by an internal audit.
1. The abstract's conclusion incorrectly states that the Thiobarbituric acid (TBA) value "decreased with the progression of the storage period" for samples T2, T4, and T5. This is a major contradiction, as the data in Figure 2 clearly shows that the TBA value increased during storage for these samples.
2. The Results section makes two mutually exclusive claims about the T3 burger sample. It first states that S. aureus was detected in T3 on day 0, and then immediately claims that S. aureus was "devoid for the entire of the storage period" in T3. It cannot be both present and absent.
3. The figures presenting the quantitative data (Figures 1, 2, 3, and 4) are missing error bars. Reporting mean values without any measure of variance (like standard deviation or standard error) is a critical omission in scientific data presentation, as it prevents the reader from assessing the reliability and spread of the data.
4. The manuscript is unclear about whether the chemical and microbiological analyses were performed on the raw burger mix or on the cooked burgers. The methods section mentions cooking, but then cites a procedure for TBA analysis on "raw chicken burgers." This ambiguity is a significant flaw as cooking drastically alters the product's characteristics.
5. Figure 4, which shows the microbiological data, only presents results for day 15 and day 30 of storage. The initial microbial load on day 0 is discussed in the text but not shown in the figure, which is a key piece of data for a storage study.
The authors have not responded to correspondence regarding this retraction.
