Majallah-i ̒Ilmī-i Shīlāt-i Īrān (Jan 2016)
The study of stability and changes poly unsaturated fatty acid (PUFA) , coefficient of the (Polyen Index) in burger production of Kilka (Clupeonella cultriventris) and Silver carp (Hypophthalmichthys molitrix) during storage at - 18 ° C
Abstract
Berger is one of the most significant products as fish paste, now produced of red meat and red meat waste with different qualities, does not have much nutritional value .Using fish as an alternative to red meat, diversify and enhance the quality of nutritional value and the ability to use for all ages in the community of the aims of this study were , in addition the combined use of a cultured marine species is effective and to raise the index of unsaturated fatty acids and amino acids in the final product .In this study the effects of different replacement of kilka meat instead of Silver carp in the preparation of the consolidated burger on the acceptance, as well as changes unsaturated fatty acids and poly factor that it considered during 5 months of the best treatment choice for industrial production to be introduced industry. Therefore 4 treatments Burger compilation as follows: Treatment (control), combination of burger with %100 Silver carp meat , treatment 1, combination of burger with %100 Kilka meat, treatment 2, combination of burger with %75 + 25 Kilka and Silver carp meat , treatment 3, combination of burger with %50 + 50 Kilka and Silver carp meat , after adding the %5.6 flour and breadcrumbs, %6 onions, %5soy, %3.25tomato paste,% 0.15 lemon juice,%2.1 garlic and egg powder and spices and %1.2salt to treatments , after preparation and packaging of the kept at cold room(-18oc )was evaluated . According to treatment 3 test (50% Kilka meat and 50% Silver carp meat) with the other treatments had significant difference (p <0.05) and had higher levels of unsaturated fatty acid. Also the treatment2, control and 1 respectively are secondary priorities. According to the goals of this project that combine Kilka and Silver crap meat on preparation of fusion burger is to economies the final product , results within 5 months of product storage at - 18 ° C reflects the fact that product quality in the long term preservation of unsaturated fatty acids has been accepted .
