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To improve the texture and acceptance capabilities of silver carp burger and increase per capita consumption this product, the pectin was used as texture enhancers. Pectin is a polysaccharide that can be used in food to improve gel texture properties. In this research uses three different treatments, silver carp fried fish burger as control, fried fish burger with 0/3 % pectin as treatment 1, fried fish burger with 0/6 % pectin as treatment 2. Sensory evaluation and texture analysis tests was performed in zero phases and then monthly for six months and the results were compared with texture analysis. According to the results of the texture analysis of fish burger treatments, significant differences in the juiciness,overall acceptance was observed.The sensory evaluation index are also significant differences between fish burger formulated contains 0/3% pectin than the other two treatments was observed after six months storage at-18°C, therefor according to sensory evaluation and texture analysis, formulating fish burger contains 0/3% pectin most stable and acceptable formulation in terms of scoring during storage.

Keywords: fish Burger, silver carp, qualitative changes in cold storage, maintenance, retention time

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