Chemical, biophysical and sensory characteristic of beef burgers incorporated with common carp (Cyprinus carpio) surimi

In this study، quality characteristics of incorporated burgers containing 25، 50، 75 and 100 common carp (Cyprinus carpio) surimi was evaluated. Accordingly، proximate composition، texture profile analysis (TPA)، color، water holding capacity (WHC) and sensory attributes of resulted burgers were determined. Based on data، burgers containing surimi showed lower amount of protein، fat and ash compared to the meat burger with no surimi (control) (P<0. 05)، however، the moisture content of former burgers was significantly higher that the later one (P<0. 05). Consequently، by addition of surimi into burger formula، WHC was improved. Moreover، the whiteness of control burger was significantly lower compared to the incorporated burgers، as addition of surimi increased the L* and b* values and reduced the redness (a*) of burgers (P<0. 05). According to TPA test، incorporation of surimi into burger caused significant reduction in hardness، chewiness، gumminess، and firmness of resulted burgers as those treatments containing 50، 75 and 100 surimi showed significant (P<0. 05) difference with control one. However، in terms of cutting shear، the highest values were belong to treatments with 25، 50 and 75 surimi in which the difference was significant (P<0. 05) compared to 100 surimi burger and control. Sensory evaluation indicated that burgers with 50، 75 and 100 surimi obtained the highest texture and color scores (P<0. 05)، whereas، did not show any significant difference in terms of taste and flavor compared to the control (P>0. 05).