Biochemical, textural properties and sensory evaluation of incorporated red meat and Common carp surimi burger during frozen storage at -18oC

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