SOME QUALITY CHARACTERISTICS OF HAMBURGER WITH ADDITION OF POLYPORUS SQUAMOSUS

Loss of mass during thermal treatment of prepared hamburgers is signif icantly lower due to the addition of protein additive of microbiologic al origin, obtained from Polyporus Squamosus (MMOL'87), family Polypor acea, order Aphyllopharales, subclass Holobacidiomycetide, class Bacid imycetesa and from mold Mycophita. The addition of certain amount of P olyporus Squamosus (1 and 3%) improves the texture of the product, com pared to meals containing only muscle and fatty tissue. On the basis o f sensory evaluation (total score), samples of second group, containin g 1% of Polyporus Squamosus gained the highest scores during the whole storage period.