Physico-Chemical Changes of Frozen Chicken Burger Formulated with Some Spices and Herbs

The main objective of the present study was to examine the visibility of using natural spices and herbs (thyme, rosemary, sage, marjoram and black seeds) to help chicken burger industry to improve physical properties and extend the shelf life of chicken burger. Two concentrations of these spices (0.5 and 1%) were employed on chicken burger stored at 18℃for 6 months. Study indicated that, there were slight decreases in pH values, water holding capacity (W.H.C) and cooking yield in all treatments throughout the frozen storage period.Furthermore, during storagethe drip loss, cooking loss and shrinkage was progressively increased by the extending of storage in all treatments. Meanwhile, treatments which had spices and herbs at levels 1% showed slight increase in pH values, water holding capacity (W.H.C) and cooking yield compared with control and treatments which had spices and herbs at level 0.5%. Also, the results appeared that control sample was recorded the highest percentage of drip loss, cooking loss and shrinkage than other treatments. Furthermore, the treatments containing spices and herbs at level 0.5% had higher drip loss, cooking loss and shrinkage than those treatments containing spices and herbs at level 1%.