The quantitative and qualitative effects of absolute freezing and defrosting following freezing on Iranian frozen hamburger

Freezing is one of the best storage methods of products such as hamburger. Improvement of the conditions of hamburger freezing, contribute to the society heath and economics as well as on the quantitative and qualitative properties of its nutrients. Investigating the effect of absolute freezing and defrosting following freezing on the quality and quantity of the nutrients and the reasons of these variations during hamburger storage are the main objectives of this research. For measurement of the effects of absolute freezing and defrosting following freezing on Iranian hamburger, chemical factors such as lipid content, thiobarbituric acid value, water holding capacity, protein content, starch content and pH were measured during 26 weeks. All the experiments were conducted every two weeks in triplicate for every factor in two storage conditions of absolute freezing and defrosting following freezing. Defrosting following freezing had significant effect (P<0.05) on all of the factors under experiment and caused the lipid content, pH, water decrease and the protein and starch content to increase. According to the obtained results, defrosting had the most effect on the water holding capacity with the correlation coefficient of 0.994 and the least effect on protein content with the correlative coefficient of 0.872.