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Chemical indicators of spoilage and shelf-life of the consolidated burgers (Kilka – Silver carp ) during cold storage at -18ë
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A.A Khanipour *   1, S. Fathi , Y. Fahim Dejban |
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Abstract: (13217 Views) |
| Silver carp fish and Kilka burgers fusion product is a mixture of minced meat ,
fish , Tofu and Silver carp , flavors , fillers , various herbs and spices .This study was
designed to investigate corruption indicators and integrated manner burgers shelf- life
during cold storage and was performed at a temperature of -18 ° C.To this end , 4
treatments and Tofu burger meat mixed with various percentages of Silver carp was
chosen .Indicators of determination include TVN,TBA, was over 4 months of PV at -18
°C was investigated and the results show that the zero – phase testing of volatile
nitrogen in meat fish , Tofu , have been rather than in meat, Fish TVN,TBA and ph
silver carp h .The changes in peroxide measurements over 4 month s, increase and this
increase of 100 % in treatments 1 and Tofu fish used and the greatest increase with
3/53 ±0,057 average increase was significant at the 95 % level (p<0/05) and also total
volatile nitrogen increased during 4 months ,treatment and control of phase 1 to 4 out of
the standard range . And this increased was significant at 95% for all treatments
.Changes in TBA measurements over 4 month has increased ,TBA level in treatment 1
control plots in the first phase of its five standards that limit formaldehyde is 2
milligrams Malone . |
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| Keywords: Clupeonella cultiventris, Silver carp, minced fish, fish burger consolidated, indicators corruption of TVN, TBA, PV, pH -shelf-life |
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Full-Text [PDF 297 kb]
(2644 Downloads)
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Type of Study: Research |
Subject:
بيوتكنولوژي و فرآوري هاي شيلاتي
Received: 2014/06/15 | Accepted: 2014/06/15 | Published: 2014/06/15
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