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

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KHANIPOUR A.A.; FATHI S.; FAHIM DEJBAN Y.; ZAREH GASHTI GH.

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Journal: Iranian Scientific Fisheries Journal Year:2013 | Volume:22 | Issue:3 Page(s): 41-48

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Information Journal Paper

Title

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. | Issue Writer Certificate

Keywords

PROCCESINGQ3

FISH PROCESSINGQ2

HEALTH FOODQ1

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.

Cites

EFFECT OF VACUUM PACKAGING ON THE SHELF-LIFE AND QUALITY OF HYPOPHTHALMICHTHYS MOLITRIX FILLETS DURING STORAGE IN REFRIGERATOR TEMPERATURE

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APA: Copy

KHANIPOUR, A.A., FATHI, S., FAHIM DEJBAN, Y., & ZAREH GASHTI, GH.. (2013). CHEMICAL INDICATORS FOR THE SPOILAGE AND SHELF-LIFE OF THE CONSOLIDATED BURGERS (KILKA–SILVER CARP) DURING COLD STORAGE AT -18°C. IRANIAN SCIENTIFIC FISHERIES JOURNAL, 22(3), 41-48. SID. https://sid.ir/paper/5274/en

Vancouver: Copy

KHANIPOUR A.A., FATHI S., FAHIM DEJBAN Y., ZAREH GASHTI GH.. CHEMICAL INDICATORS FOR THE SPOILAGE AND SHELF-LIFE OF THE CONSOLIDATED BURGERS (KILKA–SILVER CARP) DURING COLD STORAGE AT -18°C. IRANIAN SCIENTIFIC FISHERIES JOURNAL[Internet]. 2013;22(3):41-48. Available from: https://sid.ir/paper/5274/en

IEEE: Copy

A.A. KHANIPOUR, S. FATHI, Y. FAHIM DEJBAN, and GH. ZAREH GASHTI, “CHEMICAL INDICATORS FOR THE SPOILAGE AND SHELF-LIFE OF THE CONSOLIDATED BURGERS (KILKA–SILVER CARP) DURING COLD STORAGE AT -18°C,” IRANIAN SCIENTIFIC FISHERIES JOURNAL, vol. 22, no. 3, pp. 41–48, 2013, [Online]. Available: https://sid.ir/paper/5274/en

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