Evaluation of quality and biochemical parameters of produced fish burger of white fin wolf-herring (Chirocentrus nudus Swainson, 1839) during frozen storage (-18 °C)

Abstract

In order to processing white fin wolf-herring (Chirocentrus nudus), fish burger prepared using two formulas; standard (A) and proposed (B). According to the results of sensory assessment of fish burger including physical indexes such as color and appearance, consistency of tissue, taste, flavor and smell, fish burger A obtained higher acceptance than the fish burger B, therefore fish burger A selected to storage in frozen condition. Chemical and microbial experiments were conducted in zero time and after 5, 10, 15, 20, 25 and 30 days of storage at -18 °C. Results showed that peroxide value (PV) increased to 2.4 meq O2 per kg meat until fifteenth day, and then decreased to 2 meq O2 per kg meat in final storage period (30 days). The value of total volatile nitrogen (TVN) was 8.4 mg TVB-N per 100 g flesh in zero time and reached to 21 mg TVB-N per 100 g flesh at the end of the storage period. The total count of bacteria decreased from 6.75 log cfu/g in zero time to 3.85 log cfu/g at the end of the storage period. Investigation of quality parameters showed that this product is consumable with good quality at the end of 30 days of storage in freezing condition (-18 °C).

Keywords

• white fin wolf-herring
• fish burger
• quality parameters
• sensory evolution
• freezing storage