A survey of chemical and sensory quality changes of fish burgers from common carp (Cyprinus carpio) during frozen storage (-18 ° C)

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JORJANI S.; GHELICHI A.; HEDAYATI FARD M.; ROOMIANI L.

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Paper Information

Journal: NEW TECHNOLOGIES IN AQUACULTURE DEVELOPMENT (JOURNAL OF FISHERIES) Year:2015 | Volume:8 | Issue:4 Page(s): 43-56

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Title

A survey of chemical and sensory quality changes of fish burgers from common carp (Cyprinus carpio) during frozen storage (-18 ° C)

Author(s)

JORJANI S. | GHELICHI A. | HEDAYATI FARD M. | ROOMIANI L. | Issue Writer Certificate

Keywords

Common carp (Cyprinus carpio)Q2

Fish burgerQ2

Chemical qualityQ2

Organoleptic propertiesQ2

Shelf lifeQ2

Abstract

In this study, Fish burgers of common carp (Cyprinus carpio) were investigated for quality changes during frozen storage (-18 ° C). Chemical composition (protein, fat and moisture), chemical indices of spoilage (peroxide value, thiobarbituric acid, volatile nitrogen and pH) and Organoleptic properties were analyzed in zero-phase (one day after freezing) and end of every month of frozen storage (phases 1, 2, 3, 4, 5 and 6). Panelists scored for color, odor, flavor, genera acceptability and texture, using a five-point hedonic scale. During frozen storage, total lipid content of Fish burgers significantly decreased at the end of frozen storage (P≤ 0. 05). Peroxide values (PV) of Fish burgers significantly increased at the end of fourth month (P≤ 0. 05) then decreased until the end of the storage period (P≤ 0. 05) and reached to 12. 82 (meq O2/kg). During frozen storage TVB-N and TBA values increased significantly and reached to maximum level of them 28. 33mg N/100g and 0. 42 mg malonalde hyde/kg, at the end of sixth month, respectively. All of the sensory parameters had decreased significantly at the end of storage period (P≤ 0. 05). The most precise indices for shelf-life determination of common carp Fish burger is sensory evaluation and TVB-N (about 25 mg in 100 g fillet). According of sensory evaluation and TVB-N value, Shelf life of the common carp Fish burger during frozen storage was set to be five months at-18 ° C.

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APA: Copy

JORJANI, S., GHELICHI, A., HEDAYATI FARD, M., & ROOMIANI, L.. (2015). A survey of chemical and sensory quality changes of fish burgers from common carp (Cyprinus carpio) during frozen storage (-18 ° C). NEW TECHNOLOGIES IN AQUACULTURE DEVELOPMENT (JOURNAL OF FISHERIES), 8(4 ), 43-56. SID. https://sid.ir/paper/161626/en

Vancouver: Copy

JORJANI S., GHELICHI A., HEDAYATI FARD M., ROOMIANI L.. A survey of chemical and sensory quality changes of fish burgers from common carp (Cyprinus carpio) during frozen storage (-18 ° C). NEW TECHNOLOGIES IN AQUACULTURE DEVELOPMENT (JOURNAL OF FISHERIES)[Internet]. 2015;8(4 ):43-56. Available from: https://sid.ir/paper/161626/en

IEEE: Copy

S. JORJANI, A. GHELICHI, M. HEDAYATI FARD, and L. ROOMIANI, “A survey of chemical and sensory quality changes of fish burgers from common carp (Cyprinus carpio) during frozen storage (-18 ° C),” NEW TECHNOLOGIES IN AQUACULTURE DEVELOPMENT (JOURNAL OF FISHERIES), vol. 8, no. 4 , pp. 43–56, 2015, [Online]. Available: https://sid.ir/paper/161626/en

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