Improvement the texture properties and acceptability of silver carp investigation on possibility of burger by addition pectin in the fish burger material

In this study the physical properties of silver carp burger over a period of six months at a temperature of -18 ċ were studied using pectin. Indicators such as hardness texture, juiciness, flavor and overall acceptance of the product containing. The product were evaluated using qualified assessors، the microbial, chemical markers to evaluate the qualitative change such as peroxide treatments, total volatile nitrogen bases ، total count of bacteria and examined psychotropic of tests six months of treatments carried out on a monthly basis. The results indicate that the addition of pectin 0.3 percent of total admissions acceptance of burgers tissue was obtained and significant differences are. The chemical test results were also increased with storage time burger in refrigerators -18 degrees. Range of volatile nitrogen bases out of 15.2±1.2 at the time of 26/5±1.17 mg/100, the peroxide from 0.6±0.61 to 3/56±0.6 meq/kg of oxygen was. Thus despite a significant increase in indicators of physical Chemical and sensory evaluation of texture analysis. In the past six months storage period of -18 degrees, burger productive uses of pectin 0/3 percent of the limit between acceptable and will was