The Effect of Fish and Chicken Burger Packaging on Modified Atmospheric Conditions on its Microbial and Physicochemical Properties

Due to the increasing consumption of ready-made foods such as burgers and their popularity among the public, the aim of the present study is to produce mixed burgers with different percentages of surimi and chicken minced and also, evaluation of the effect of modified atmosphere packaging (MAP) on the shelf life of the optimized burgers. First, surimi gels were produced and burgers formulated with 2 variables, the surimi and chicken minced, based on applying the Response Surface Methodology (RSM) several time up to achieving optimized formula. By analyzing the results of sensory evaluation using RSM software, the best formula was 37% chicken meat + surimi 63%, then the qualitative changes of the pre-formulated burger were studied for 27 days at 2 0C, which showed that the use of MAP significantly increased the storage time so that the burgers could be maintained with MAP packaging for up to 12 days.