EVALUATION OF CHEMICAL, AND MICROBIAL INDICATORS AND SHELF LIFE OF CONSOLIDATED BURGUR (SILVER CARP-CHICKEN) DURING FREEZING STORAGE

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ALIZADEH SH.; ROOMIANI L.

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Paper Information

Journal: JOURNAL OF FOOD MICROBIOLOGY Year:2017 | Volume:4 | Issue:3 Page(s): 19-29

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Title

EVALUATION OF CHEMICAL, AND MICROBIAL INDICATORS AND SHELF LIFE OF CONSOLIDATED BURGUR (SILVER CARP-CHICKEN) DURING FREEZING STORAGE

Author(s)

ALIZADEH SH. | ROOMIANI L. | Issue Writer Certificate

Keywords

SPOILAGE INDICATORSQ1

SHELF LIFEQ2

CONSOLIDATED BURGERQ2

Abstract

This Study aimed to investigate the SPOILAGE INDICATORS chemical and SHELF LIFE of CONSOLIDATED BURGER (silver carp- chicken) during 6 months of storage at -18 ºC. For this purpose, fish and chicken samples with 5 treatments: 1 (75% fish+without chicken), 2 (without fish+75% chicken), 3 (56.25% fish+18.75 chicken), 4 (18.75% fish+56.25% chicken) and 5 (37.5% fish+37.5% chicken) with 3 frequency were produced. The results showed quality deterioration indices were increased during storage. The most of PV (4.08±0.01 meq O2 kg-1), TVB-N (20.26±0.92 mg N2 100/ g), TBA (3.63±0.06 mg Malonaldehyde/ kg) and FFA (3.94±0.03%) were evaluated in the 1 treatment in sixth month. Comparing to the first month, the psychrophilic bacterial counts (PTC) and total viable count (TVC) values were significantly delayed in samples 4 and 5 treatments. Freezed silver carp burger stored at −18 °C retained very good quality, with respect to growth of PTC and TVC bacteria. Considering the results, the best SHELF LIFE of CONSOLIDATED BURGER was fourth month in the 2 treatment.

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APA: Copy

ALIZADEH, SH., & ROOMIANI, L.. (2017). EVALUATION OF CHEMICAL, AND MICROBIAL INDICATORS AND SHELF LIFE OF CONSOLIDATED BURGUR (SILVER CARP-CHICKEN) DURING FREEZING STORAGE. JOURNAL OF FOOD MICROBIOLOGY, 4(3), 19-29. SID. https://sid.ir/paper/250800/en

Vancouver: Copy

ALIZADEH SH., ROOMIANI L.. EVALUATION OF CHEMICAL, AND MICROBIAL INDICATORS AND SHELF LIFE OF CONSOLIDATED BURGUR (SILVER CARP-CHICKEN) DURING FREEZING STORAGE. JOURNAL OF FOOD MICROBIOLOGY[Internet]. 2017;4(3):19-29. Available from: https://sid.ir/paper/250800/en

IEEE: Copy

SH. ALIZADEH, and L. ROOMIANI, “EVALUATION OF CHEMICAL, AND MICROBIAL INDICATORS AND SHELF LIFE OF CONSOLIDATED BURGUR (SILVER CARP-CHICKEN) DURING FREEZING STORAGE,” JOURNAL OF FOOD MICROBIOLOGY, vol. 4, no. 3, pp. 19–29, 2017, [Online]. Available: https://sid.ir/paper/250800/en

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