Chemical indicators of spoilage and shelf-life of the consolidated burgers (Kilka – Silver carp ) during cold storage at -18ë

Abstract

Abstract 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

Keywords

• Clupeonella cultiventris; Silver carp; Minced fish; fish burger consolidated; indicators corruption of TVN; TBA; PV; pH -shelf-life