Abstract

An objective of an experiment was to investigate effects of types and quantities of protein  phosphate addition on qualities of frozen chicken burger. Also, storage changes was probed. Preliminary screening by employing sensory tests performing by trained panels to obtain fitting chicken burger. Mix type experimental design was used to determine appropriate types and quantities of protein as recipe follows: texturized soybean-based protein (40-80%), albumin protein (0-10%) and whey protein (0-5%) respectively.Effects of sodium tripolyphosphate solution (2.5, 5.0%) by dipping meat portion for 15 minutes. Storage changes was determined in terms of physical (color, weight loss and texture characteristics chemical (% moisture content, % protein, % fat and rancidity as TBARs content and microbiological  properties (total plate count and Salmonella) were investigated for every 4 days in 12 days of storag. Formulation 3 gained most high scores of acceptance. A formulation of 8.2% texturized soybean-based protein, 1.2 albumin protein and 5.1 whey protein combination was the best available formulation. Color measurement revealed that L* increased as storage time increased, a*  and b* steadily decreased as storage time increased. 5% tripolyphosphate solution dipping gave the best textural characteristics when strength, strength after recovery and chewiness force taken into account (formulation 6). TBAR values  gradually increased during storage. Like-wisely, total plate count increased slowly (2.6x 10³) after end of storage. No Salmonella detected in the product.