كليدواژه :
برگر تركيبي , سوريمي , ارزيابي بافت , ويژگيهاي بيوشيميايي , ارزيابي حسي
چكيده لاتين :
In this study, biochemical quality changes such as moisture, protein, fat content and oxidative indices and biophysical properties such as texture profile analysis (TPA), and color parameters (L*a*b*) of incorporated red meat and common carp (Cyprinus carpio) surimi burger (50%) along with sensory characteristics during 45 days of frozen storage at -18ºC were evaluated and compared to 100% red meat burger as control. According to results, for 50% treatment, at the initial stage of frozen storage (day 0), biochemical indices such as peroxide value (PV), thiobarbituric acid (TBA), free fatty acid (FFA) and total volatile nitrogen bases (TVN) were recorded at 4.29, 1.117, 0.604 and 10.23 respectively, whereas reached to 3.12, 0.6, 2.23, 0.647 and 13.79 after 45 days of frozen storage at -18ºC. Texture profile analyses showed that hardness of 50% treatment did not reduce significantly (P>0.05) whereas it did for the control. On the other hand, cohesiveness, elasticity and chewiness of both treatments reduced during 45 days of frozen storage (P<0.05). Whereas, firmness and shear stress of both burgers increased during frozen storage (P<0.05)). Color results revealed that redness and yellowness parameters of 50% treatment became lower whereas whiteness increased during frozen storage (P<0.05)). Based on the sensory evaluation results, even though, flavor and smell of 50% and control treatments did not change significantly even after 45 days of frozen storage, however, the texture of control burger scored lower value compared to incorporated burger with 50% common carp surimi (P<0.05).
