Author/Authors :
Mahmoudzadeh ، M نويسنده National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University, P.O.Box: 19395-4741 Tehran, Iran , , Motallebi ، A.A نويسنده Iranian Fisheries Research Organization, P.O.Box: 14155-6116 Tehran, Iran , , Hosseini ، H نويسنده National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University, P.O.Box: 19395-4741 Tehran, Iran , , Haratian ، P نويسنده National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University, P.O.Box: 19395-4741 Tehran, Iran , , Ahmadi ، H نويسنده National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University, P.O.Box: 19395-4741 Tehran, Iran , , Mohammadi ، M نويسنده National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University, P.O.Box: 19395-4741 Tehran, Iran , , Khaksar ، R نويسنده National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University, P.O.Box: 19395-4741 Tehran, Iran ,
Abstract :
Microbiological, chemical and sensory changes of fish burgers prepared from deep flounder ( < i > Pseudorhombus elevates < /i > ) and brushtooth lizardfish ( < i > Saurida undosquamis < /i > ) were determined during storage at -18~’C for 5 months. Microbiological counts were including total plate count (TPC), total coliform (TC), < i > Staphylococcus aureus < /i > , Psychotropic and < i > Escherichia coli < /i > decreased throughout the frozen storage. Reduction of microbial load in brushtooth lizardfish was higher than that in deep flounder, except for < i > Staphylococcus aureus < /i > counts that was almost equal in both groups. There was a significant increase in pH value in both groups (P < 0.05) in first and second months of storage only. Moisture content increased in both groups at the end of 5 < super > th < /super > month, with increase of moisture in deep flounder fish burgers being higher than that in brushtooth lizardfish burgers. TVB-N values in both groups increased significantly (P < 0.05 and P < 0.008 for deep flounder and brushtooth lizardfish burgers, respectively) at the end of the second month, however, there was a decrease or no significant change afterward. TBA value of deep flounder fish burgers had a significant decrease (P < 0.05) as storage time continued, however, it increased significantly in brushtooth lizardfish burgers at the end of second month (P < 0.006) following by a decrease at the end of storage period. Peroxide value (PV) in both groups increased significantly (P < 0.05 and P < 0.002 in deep flounder and brushtooth lizardfish burgers, respectively) during storage time but a significant decrease was observed at the end of third and fourth months (P < 0.005 and P < 0.001 in deep flounder and brushtooth lizardfish burgers, respectively). Sensory parameters (color, texture, taste and general acceptability) for two groups decreased significantly (P < 0.003 for all parameters in 2 groups) during storage with deep flounder fish burgers receiving higher scores than brushtooth lizardfish burgers at the beginning and end of the storage period.
Keywords: Pseudorhombus elevatus, Saurida undosquamis, Fish burger
