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Quality changes of fish burgers prepared from deep flounder ( Pseudorhombus elevatus Ogilby, 1912) with and without coating during frozen storage (−18 °C)
Author(s) -
Mahmoudzadeh Maryam,
Motallebi Abbasali,
Hosseini Hedayat,
Khaksar Ramin,
Ahmadi Hamed,
Jenab Ehsan,
Shahraz Farzaneh,
Kamran Manijeh
Publication year - 2010
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2009.02158.x
Subject(s) - thiobarbituric acid , chemistry , fish <actinopterygii> , food science , zoology , fishery , biology , biochemistry , antioxidant , lipid peroxidation
Summary In the present study, chemical and sensory qualities of fish burgers prepared from deep flounder ( Pseudorhombus elevatus Ogilby, 1912) with and without coating (Group A and Group B, respectively) or batter and breading materials were determined during frozen storage at −18 °C for 5 months. According the statistical results, Total volatile base nitrogen of two groups increased significantly ( P < 0.05) but a significant decrease ( P < 0.05) was observed at the third month for Group A. Thiobarbituric acid value of Group A decreased significantly ( P < 0.05) with the storage time from 1.01 to 0.22, whereas a significant increase ( P < 0.05) was observed for Group B from 0.15 to 0.62 at the end of storage time. There were significant differences of pH in either the Group A or Group B between the beginning and end of the storage periods ( P < 0.05). Parameters of colour, texture, taste and general acceptability for two groups decreased ( P < 0.05) but Group B indicated better scores than Group A at the end of the storage period.