EFFECT OF TREATMENT IN MICROWAVE OVEN IN THE HAMBURGER TEXTURE

Abstract

Five formulations of hamburger were prepared with the variables being a function of the components: sodium nitrate, sodium nitrite and soy protein late. Two samples from the market were analysed too. The after treatment in microwave oven the samples were submitted to texture profile analysis. Any addition to the formulation affect the hardness and the gumminess. The elasticity is not affected by the formulation and microwave treatment. Addition of soy protein decreases the gumminess and the chewiness the formulation can get better by the addition of nitrite/nitrate.