Paper Information

Journal:   IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY   MAY 2017 , Volume 14 , Number 63; Page(s) 15 To 28.
 
Paper:  STUDY OF CHEMICALS, SENSORY AND MICROBIAL INDICATORS OF SPOLIGAE OF THE CONSOLIDATED BURGER (SILVER CARP- RED MEAT) DURING REFRIGRATED STORAGE
 
Author(s):  LIRAVI A., ROOMIANI L.*, FAZLARA A.
 
* DEPARTMENT OF FISHERIES, AHVAZ BRANCH, ISLAMIC AZAD UNIVERSITY, AHVAZ, IRAN
 
Abstract: 

This study was designed to investigate spoligae indicators of consolidated burger (silver carp- red meat) during refrigerated storage (4 ?C) in 2014. Burger treatments were divided into 5 groups with 3 frequency (1: 75% fish meat+ 0% red meat; 2: 0% fish meat+ 75% red meat; 3: 56.25% fish meat+ 18.75% red meat; 4: 18.75% fish meat+ 56.25% red meat; 5: 37.50 fish meat+ 37.5% red meat). Results showed that the TVB-N and PV levels did not exceed acceptability limit (30-35 mg/100g and 10-20 meq/ kg) for all groups. FFA value for the group 1 significantly increased from 1.45 to 5.16% whereas it slightly intreatment groups as the storage time increased. In all treatments, the level of pscychrophiles and mesophiles bacteria increased with an increase in storage time but not exceed the limit during storage period for all groups until 9th day (107 Log cfu/ g). Results indicate that TBA level in all of treatments was at the acceptance limit of quality until 9th day (3-4 mg malonaldehyde/ kg). Sensorial results showed the scores increase was directly related to treatments of meat. The treatment of 2 had the best of shelf life (12 days) and the highest score (6) during 15 days.

 
Keyword(s): CONSOLIDATED BURGER, CHEMICALS INDICATORS OF SPOLIGAE, MICROBIAL INDICATORS OF SPOLIGAE, SENSORIAL INDICATOR