www.ccsenet.org/jfr Journal of Food Research Vol. 1, No. 1; February 2012 Effect of Inulin on the Physical, Chemical and Sensory Quality Attributes of Polish Chicken Burgers Aneta Cegiełka (Corresponding author) Warsaw University of Life Sciences-SGGW Department of Food Technology Nowoursynowska 159c, Warsaw 02-776, Poland Tel: 48-225-937-532 E-mail:
[email protected] Krzysztof Tambor Warsaw University of Life Sciences-SGGW Analytical Center of SGGW Ciszewskiego 8, Warsaw 02-786, Poland Tel: 48-225-935-810 E-mail:
[email protected] Received: November 18, 2011 Accepted: November 29, 2011 Published: February 1, 2012 doi:10.5539/jfr.v1n1p169 URL: http://dx.doi.org/10.5539/jfr.v1n1p169 The research was financed by the Polish Ministry of Science and Higher Education: Project No. N312 210936, in years 2009-2011. Abstract Four formulations of chicken burger were prepared: control product without inulin, and products with 1.0, 2.0 or 3.0 % of inulin (in relation to the weight of meat, fatty raw material, and water), respectively. Physical, chemical and sensory analyses were made to evaluate the effect of inulin on the quality of cooked burgers. The results showed that the application of inulin did not cause significant decrease of the thermal processing yield nor the shear force of the products. However, the addition of inulin resulted in slight, but significant differences (P < 0.05) in chemical composition and energy value of burgers. Burgers of all formulations were acceptable in sensory characteristics. The addition level of inulin not higher than 1.0 %, did not result in deterioration of physical, chemical and sensory quality characteristics of chicken burgers.