Paper Information

Journal:   IRANIAN SCIENTIFIC FISHERIES JOURNAL   FALL 2013 , Volume 22 , Number 3; Page(s) 41 To 48.
 
Paper: 

CHEMICAL INDICATORS FOR THE SPOILAGE AND SHELF-LIFE OF THE CONSOLIDATED BURGERS (KILKA–SILVER CARP) DURING COLD STORAGE AT -18°C

 
 
Author(s):  KHANIPOUR A.A.*, FATHI S., FAHIM DEJBAN Y., ZAREH GASHTI GH.
 
* AQUATIC FISH PROCESSING RESEARCH CENTER, BANDAR ANZALI, IRAN
 
Abstract: 

Silver carp and kilka burgers fusion product is a mixture of minced meat, fish, Tofu and silver carp, flavors, fillers, various herbs and spices. This study designed to investigated the corruption indicators and integrated manner burgers shelf life during cold storage being performed at a temperature of -18°C. Four treatments and Tofu burger meat mixed with various percentages of Silver carp was chosen. Indicators include TVN, TBA, was over Four months of PV at -18°C. The results showed that the zero – phase testing of volatile nitrogen in meat fish, Tofu, were larger than in meat. The changes in peroxide measurements over 4 months, were increased and the 100% increase in treatments 1 and Tofu fish. The largest mean increase was about 3.5±0.05. The total volatile nitrogen increased during 4 months, in treatment and control of phase 1 to 4 out of the standard range. This increase was significant at 95% for all treatments. Changes in TBA measurements over 4 month increased, at TBA level in treatment 1 and control plots in the first phase of its five standards that its limited formaldehyde was 2 milligrams Malone.

 
Keyword(s): PROCCESING, FISH PROCESSING, HEALTH FOOD
 
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