The Biophysical, Chemical and Sensory Characteristics of Incorporated Burgers Made by Silver Carp Surimi and Beef Meat

In this study, quality characteristics of incorporated burgers containing 25, 50, 75 and 100 silver carp (Hypophthalmichthys molitrix) surimi was evaluated. Proximate composition (moisture, fat, protein and ash content), texture profile analysis (TPA), water holding capacity (WHC) and sensory attributes (taste, smell, texture, color and general acceptability), of burgers were determined. According to the data, burgers containing surimi showed lower amount of protein, fat and ash compare to the meat burger with no surimi (control) (P<0.05), but the moisture content of former burgers was significantly higher that the control (P<0.05). Based on TPA test's data, incorporation of surimi into burger caused significant reduction in hardness, chewiness and gumminess compared to control and the burgars containing 50, 75 and 100 surimi were significantly (P<0.05) different compare to control. Sensory evaluation indicated that burgers with 75 and 100 meat obtained the highest texture scores (P<0.05), whereas, did not show any significant difference in terms of color, taste and flavor compared to the control (P>0.05(.