Authors: Oya POYRAZOĞLU, A. Hamdi ERTAŞ
Abstract: Some physical, chemical and sensorial properties of hamburgers prepared adding sodium tripolyphosphate (STPP) at three different levels (0.1%, 0.2 % and 0.3 %) were determined during 60 days storage at - 20¼C. Addition of STPP increased pH values. The groups added 0.2% STPP and 0.3% STPP had higher pH values than control and the group 0.1% STPP (P<0.01). STPP addition at different levels did not affect colour, chewiness and flavor of hamburgers and all grpups were approved. Storage time of 60 days did not affect pH value, TBA value, cooking loss, shrinkage and sensorial properties of hamburgers.