摘要：The effects of frozen storage temperatures at –26 oC and –8 oC, and frozen storage time for 0, 25, 45, 65, or 85 days on physical (as water holding capacity (WHC), cooking loss and shrinkage), chemical (as moisture, protein, fat contents, pH and TBA-number) and microbiological (as total mesophilic aerobic, psychrotrophic and coliform bacteria counts) properties of hamburgers were studied. Storage temperature and storage time did not affect on moisture, protein, fat, contents WHC, cocking loss and shrinkage, but affected significantly on pH and TBA-number (p<0.01). pH and TBA-number at –8 oC storage temperature were higher than –26 oC storage temperature. A significant reduction was noted in microbiological scores during storage at –26 oC as indicated by significant decreases in total mesophilic aerobic, psychrotrophic and coliform bacteria counts (p<0.01).
