Quality changes of fish burgers prepared from deep flounder (Pseudorhombus elevatus Ogilby, 1912) with and without coating during frozen storage (−18 °C)
Identifieur interne : 000822 ( Main/Merge ); précédent : 000821; suivant : 000823Quality changes of fish burgers prepared from deep flounder (Pseudorhombus elevatus Ogilby, 1912) with and without coating during frozen storage (−18 °C)
Auteurs : Maryam Mahmoudzadeh ; Abbasali Motallebi [Iran] ; Hedayat Hosseini ; Ramin Khaksar [Iran] ; Hamed Ahmadi ; Ehsan Jenab [Canada] ; Farzaneh Shahraz ; Manijeh KamranSource :
- International Journal of Food Science & Technology [ 0950-5423 ] ; 2010-02.
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Abstract
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.
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DOI: 10.1111/j.1365-2621.2009.02158.x
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ISTEX:9814C0933E850524B1C696D74198838ADA2BB3C4Le document en format XML
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UK</pubPlace><date type="published" when="2010-02">2010-02</date><biblScope unit="volume">45</biblScope><biblScope unit="issue">2</biblScope><biblScope unit="page" from="374">374</biblScope><biblScope unit="page" to="379">379</biblScope></imprint><idno type="ISSN">0950-5423</idno></series><idno type="istex">9814C0933E850524B1C696D74198838ADA2BB3C4</idno><idno type="DOI">10.1111/j.1365-2621.2009.02158.x</idno><idno type="ArticleID">IJFS2158</idno></biblStruct></sourceDesc><seriesStmt><idno type="ISSN">0950-5423</idno></seriesStmt></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Coating</term><term>deep flounder</term><term>fish burger</term><term>frozen storage</term><term>quality</term></keywords></textClass><langUsage><language ident="en">en</language></langUsage></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">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.</div></front></TEI></record>Pour manipuler ce document sous Unix (Dilib)
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