Document Type : Original Paper

Authors

• Parvin Kaviani
• Babak Karami

Department of Food Science and Technology, Faculty of Biological Sciences, Islamic Azad University, Tehran North Branch. Tehran, Iran

Abstract

Nutritional value and shelf life of the consolidated burger (grass carp-red meat) during freezing storage at -18 ºC was determined in this study. In recent years, with the change in lifestyle and the development of urban life, consuming semi-prepared foods has increased and meat products based on minced meat such as burgers have a major share among these foods in the modern lives. In this study, a combined red meat (beef meat)-grass carp burger with different ratios of 0: 100, 25: 75 and 50:50 was prepared and stored at -18°C for 4 months. The value of protein, fat, moisture, ash pH, peroxide value, thiobarbituric acid value, volatile nitrogen bases, fatty acid profiles and sensory evaluation were determined on the first day and end of the storage period. Measuring parameters showed the amount of protein, fat, moisture, and ash decreased and the average pH, peroxide, thiobarbituric acid, and volatile basic nitrogen values increased over storage. With increasing the amount of fish meat used in the burger formulation, protein, moisture, ash, and pH values and sensory properties decreased and fat, peroxide, thiobarbituric acid, and volatile nitrogen values increased. The results of this study suggest that consuming Mix50% burger provides some parts of body's needs for unsaturated fatty acids and protein.

Keywords

• consolidated burger
• grass carp
• red meat
• texture
• shelf life

Main Subjects

• Food Technology - Meat, Chicken, Fish and Their Products