The aim of this study was to determine how different manufacturing technology (I simultaneous addition of phosphates to the minced meat and fat materials at the beginning of mixing; II simultaneous addition of phosphates at the end of mixing; III addition of phosphates half a minute before the addition of water and salt; IV sequential addition of phosphate and salt, mixing and re-grinding coarse ground mass) and different methods of thermal treatment (roasting in oven at air temperature 200 °C and on two-platted grill with temperature of plate 240 °C, till internal temperature (78 °C) was reached) effect the texture and sensory properties of burgers. The physico-chemical (pH value, proximate composition, phosphate content) and instrumental parameters of texture (Texture Profile Analysis) as well as sensory properties (Descriptive Analysis Method) of burgers were determined. Technological procedure I resulted in a slightly firm, dry and gummy burger, with more expressed chewiness and resilience dominated by distinctive beefy aroma; procedure II resulted also in slightly too firm texture but almost optimal gumminess, other properties are similar. Sensory properties and texture parameters of burgers obtained with procedure III were comparable to procedure I. Burgers produced according procedure IV resulted in tenderer, less adhesive and chewable texture than texture in burgers, manufactured according other procedures. From the gastronomical point of view it is better burgers treated on two-platted grill than roasted in oven due to better preservation of form and aroma.
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