CHEMICAL, BIOPHYSICAL AND SENSORY CHARACTERISTIC OF BEEF BURGERS INCORPORATED WITH COMMON CARP (CYPRINUS CARPIO) SURIMI

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

JAFARPOUR SEYYED ALI; SHOKRI MONA; BAHRAM SHOHREH

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Journal of Fisheries Year:2015 | Volume:67 | Issue:4 Page(s): 491-510

Download Full-Text

Persian Verion

View:

673

Download:

Cites:

Information Journal Paper

Title

CHEMICAL, BIOPHYSICAL AND SENSORY CHARACTERISTIC OF BEEF BURGERS INCORPORATED WITH COMMON CARP (CYPRINUS CARPIO) SURIMI

Author(s)

JAFARPOUR SEYYED ALI | SHOKRI MONA | BAHRAM SHOHREH | Issue Writer Certificate

Keywords

INCORPORATED BURGERSQ2

SENSORY EVALUATIONQ2

SURIMIQ2

COMMON CARPQ2

TEXTUREQ2

Abstract

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).

Cites

No record.

References

No record.

Cite

APA: Copy

JAFARPOUR, SEYYED ALI, SHOKRI, MONA, & BAHRAM, SHOHREH. (2015). CHEMICAL, BIOPHYSICAL AND SENSORY CHARACTERISTIC OF BEEF BURGERS INCORPORATED WITH COMMON CARP (CYPRINUS CARPIO) SURIMI. JOURNAL OF FISHERIES (IRANIAN JOURNAL OF NATURAL RESOURCES), 67(4), 491-510. SID. https://sid.ir/paper/162014/en

Vancouver: Copy

JAFARPOUR SEYYED ALI, SHOKRI MONA, BAHRAM SHOHREH. CHEMICAL, BIOPHYSICAL AND SENSORY CHARACTERISTIC OF BEEF BURGERS INCORPORATED WITH COMMON CARP (CYPRINUS CARPIO) SURIMI. JOURNAL OF FISHERIES (IRANIAN JOURNAL OF NATURAL RESOURCES)[Internet]. 2015;67(4):491-510. Available from: https://sid.ir/paper/162014/en

IEEE: Copy

SEYYED ALI JAFARPOUR, MONA SHOKRI, and SHOHREH BAHRAM, “CHEMICAL, BIOPHYSICAL AND SENSORY CHARACTERISTIC OF BEEF BURGERS INCORPORATED WITH COMMON CARP (CYPRINUS CARPIO) SURIMI,” JOURNAL OF FISHERIES (IRANIAN JOURNAL OF NATURAL RESOURCES), vol. 67, no. 4, pp. 491–510, 2015, [Online]. Available: https://sid.ir/paper/162014/en

Related Journal Papers