Investigation of physicochemical and textural characteristics of hamburger containing (Cydonia oblonga) quince seed gum

Today because of the direct relationship between diet and the risk of cardiovascular disease, obesity and colon cancer has increased consumer demand for low-fat foods. So in this study the effect of adding quince seed gum on level of 0,1.2,2.4,3.6 and4.8% and reducing the amount of fat, on physicochemical and textural characteristics of hamburger including lipid oxidation, free radical scavenging, shrinkage, moisture retention colour and texture during the 9 days of storage at 4 C was studied. The results showed that adding gum significantly reduced shrinkage of treatments in comparison with control sample (P˂0.05). Also moisture retention and antioxidant property of treatments significantly increased in comparison with control sample (P˂0.05). Use of quince seed gum had no significant effect on redness a∗/b∗ of raw hamburgers, while redness of fired-hamburgers decreased compared to control sample( P˂0.05). The texture results showed that adding quince seed gum was increased stiffness of treatments significantly (P˂0.05). The results of this study showed that can be used quince seed gum as a suitable fat replacer in hamburger formulation.