Quality changes of fish burgers prepared from deep flounder (Pseudorhombus elevatus Ogilby, 1912) with and without coating during frozen storage (-18 °C)

• Published in: International journal of food science & technology 2010-02, Vol.45 (2), p.374-379
• Main Authors: Mahmoudzadeh, Maryam, Motallebi, Abbasali, Hosseini, Hedayat, Khaksar, Ramin, Ahmadi, Hamed, Jenab, Ehsan, Shahraz, Farzaneh, Kamran, Manijeh
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Coating; deep flounder; fish burger; Food industries; frozen storage; Fundamental and applied biological sciences. Psychology; Pleuronectiformes; Pseudorhombus elevatus; quality
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/j.1365-2621.2009.02158.x

In the present study, chemical and sensory qualities of fish burgers prepared from deep flounder (Pseudorhombus elevatus Ogilby, 1912) with and without coating (Group A and Group B, respectively) or batter and breading materials were determined during frozen storage at -18 °C for 5 months. According the statistical results, Total volatile base nitrogen of two groups increased significantly (P < 0.05) but a significant decrease (P < 0.05) was observed at the third month for Group A. Thiobarbituric acid value of Group A decreased significantly (P < 0.05) with the storage time from 1.01 to 0.22, whereas a significant increase (P < 0.05) was observed for Group B from 0.15 to 0.62 at the end of storage time. There were significant differences of pH in either the Group A or Group B between the beginning and end of the storage periods (P < 0.05). Parameters of colour, texture, taste and general acceptability for two groups decreased (P < 0.05) but Group B indicated better scores than Group A at the end of the storage period.