Quality changes in fish burger from Catla (Catla Catla) during refrigerated storage

Abstract

Fish burgers from catla (Catla catla) were assessed for proximate, chemical, microbiological and sensory quality changes over 17 days of refrigerated storage at 4 (±1)°C. The changes in proximate analysis of fish burgers were found to be significant at P <0.01. The values of peroxide value, free fatty acid, thiobarbutric acid and total volatile base nitrogen at the end of storage increased significantly at P <0.01 were determined as 4.98 (±0.22) meqO 2 /kg of fat, 0.94 (±0.01)% of oleic acid, 0.58 (± 0.02) mg MA/kg of sample and 4.78 (±0.02) mg/ 100 g of sample respectively. Total plate count and psychrophilic bacterial counts increased significantly (P <0.01) during refrigerated storage. Staphylococcus aureus, Faecal streptococci, Escherichia coli, Salmonella, Vibrio, yeast and molds were found absent. According to sensory scores, the fish burgers have a shelf life of 15 days. A negative correlation was observed between storage period and overall acceptability scores.

Quality evaluation of surimi and fish nuggets from Queen fish (Scomberoides commersonnianus)

“…Moreover, significantly higher PV was noted in fish nuggets in comparison with surimi one ( p < .05). The same observation was also obtained by Vanitha et al () during the refrigerated studies of fish burger from catla with increasing PV to 7.28 meq/kg after 5 days of storage. Tokur, Polat, Beklevik, and Özkütük () also observed a significant increase in PV of tilapia fish burger during storage.…”

“…During the whole storage period, the pH reached to 6.85 in surimi nuggets, while it was 6.75 in fish nugget. The reduction in pH might be related to the fermentation of some ingredient or due to the addition of spices (Vanitha et al, ). Additionally, the reduction in oxygen and enhancement of CO 2 content because of aerobic microflora growth might cause pH decline after three months (Mahmoudzadeh, Motallebi, Hosseini, Khaksar, et al, ).…”

“…The reduction in pH might be related to the fermentation of some ingredient or due to the addition of spices (Vanitha et al, 2015).…”

“…Further, there is a growing interest to find ways to innovative and nutritive foods. Thus, during the last years, many researches have been subjected to prepare and evaluation of textural and sensorial properties of fish burger and nuggets from deep flounder (Mahmoudzadeh, Motallebi, Hosseini, Khaksar, et al, ), tilapia (Bainy, Bertan, Corazza, & Lenzi, ), catla (Vanitha, Dhanapal, & Reddy, ), panguscat fish (Ejaz, Shikha, & Hossain, ), and grass crap (Haq, Dutta, Sultana, & Rahman, ). Moreover, utilization of surimi in food products is a way for production of value‐added aquatic foods (Y. Liu et al, ) and manufacturing of the processed fish or surimi‐based products with suitable quality properties and shelf life has been constantly increased during the last years (Coton, Denis, Cadot, & Coton, ).…”

Physicochemical evaluation of sausages prepared by lantern fish (Benthosema pterotum) protein isolate

“…() reported that PV increased significantly in fish burgers prepared from deep flounder ( Pseudorhombus elevatus ) and brushtooth lizardfish ( Saurida undosquamis ) at the end of second month of storage. Moreover, the same results were reported by the Vanitha, Dhanapal, and Reddy () during the refrigerated studies of fish burger from Catla ( Catla catla ). The PV of fresh sample obtained 4.62 meqO 2 /kg and finally reached to 7.28 meqO 2 /kg.…”