摘要：Lipolytic reactions and microbial activity occurred in chicken burgers during frozen storage cause a decrease in shelf life and quality losses. From this point of view, the purpose of the current study was to mitigate lipolytic reactions and microbial activity in chicken burger stored at -18°C for 8 months by adding green tea extract (GTE-0%, 0.5%, 1.5%, 3%) into batter and breader. Although GTE did not found to be effective in lipid oxidation reactions during the first three months of frozen storage, it restricted lipid oxidation at the fourth month and later (P<0.05). Darker and more yellowness color were observed on the outer surface of burger as a result of GTE usage, but this color change did not evaluate as a fault in the sensory panel. Chicken burger with 0.5% GTE had higher sensory scores than those of with 1.5% and 3% GTE (P<0.05). Microbial growth did not observe in ready to eat burgers due to frozen storage and cooking process. In brief, GTE is suggested as a natural and effective antioxidant to produce chicken burger with long shelf life and high quality.
