The effect of substitution of beef by turkey meat on physicochemical and sensory properties of burger

The objective of this work was to study the effect of different levels turkey meat replacement (0, 25, 50, 75 and 100%) in burger composition on quality characteristics. For this purpose thiobarbituric acid test, cooking characteristics, colour parameters, texture and sensory properties were studied. In order to investigate the effect of formulations on the quality characteristics burgers was used the factorial experiment in a completely randomized design. By increasing the percentage turkey meat, the moisture retention increased. The control and sample with 100% turkey meat had the maximum (71.08 %) and minimum (47.10 %) loss of moisture respectively. By increasing the percentage of turkey meat in burger formulation, the cooking characteristics (reduced of diameter, thickness, cooking efficiency, hardness and shrinkage) were improved which can be attributed to water retention properties of turkey meat tissue. The highest thiobarbituric acid index was evaluated in sample with 100% beef meat (1.84 mg malon aldehyde/ kg sample) due to higher fat content. By increasing the percentage turkey meat, sensory evaluation of watery, appearance and total acceptability increased, and texture parameters and taste were decreased. The sample with 75% turkey meat and 25% beef meat was awarded highest score of color. The overall results showed that 75/25 (turkey meat/ beef) would have been the most points physicochemical analysis and sensory evalution, so turkey meat such as beef has processing capability and industrilization.