Survival analysis and cut-off point to estimate the shelf life of refrigerated fish burgers

Abstract

The consumption of fish in Brazil is below the world average. On order to change this scenario, considering the high nutritional value of this meat, one of the strategies is to turn fish into a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires investigation of the shelf life. To that end, survival analysis and cutoff point (CDP) methodologies access the perception of consumers and trained panels. Thus, the objective of this study was to estimate the shelf life of grass carp burgers, by means of the survival analysis and cutoff point. A trained sensory panel and consumers evaluated the burgers during a refrigerated storage of 30 days. Simultaneously, the pH and the reactive substances of thiobarbituric acid (TBARS) were evaluated. The TBARS results corroborated rancidity observed both with exponential growth and with correlation coefficients above 0.98. The survival analysis determined the end of the shelf life of the fish burgers after 21 days, with the CDP technique indicating 17 days. Both methodologies were efficient in estimating the shelf life of the product analyzed, considering the lower result from CDP adequate, since it establishes the value were the acceptability begins to decrease.

Proximate chemical composition and lipid profile of Indian mackerel fish

“…It is well documented that docosahexaenoic acid and palmitic acid are the main fatty acids in aquatic fish (Sahena et al, 2009). Palmitic acid is needed for biosynthesis processes in fish and may play a role as a structural component of phospholipids in cell membranes (Pérez et al, 1999;Nascimento et al, 2020;Marques et al, 2020).…”

Thermal and pH stability of Justicia spicigera (Mexican honeysuckle) pigments: Application of mathematical probabilistic models to predict pigments stability

“…Survival microbial analysis, based on the Weibull model, was introduced by Gacula & Singh (1984) ; they estimated the time when a food product should be rejected based on stablished parameters. The model has been also applied to describe the influence of extrinsic factor throughout the time for detecting spoilage microorganisms in foods ( Kosegarten et al, 2017 ) or for predicting the shelf life of different dairy, meat, cereal fruit, and vegetable based food products ( da Silva Simão et al, 2022 , Jacobo-Velázquez et al, 2010 , Marques et al, 2020 , Rasane et al, 2015 ). Based on the previous information, survival analysis could be used as tool to predict the lifetime/stability of pigments when are submitted to different conditions during processing of a food.…”

Fortification of sago noodles with fish meal skipjack tuna (Katsuwonus pelamis)

“…Consumption of fish is important because fish has a chemical composition with many health benefits (Brito et al, 2019). Marques et al (2020) reported the Brazil has a level of fish consumption is below the world average. Considering nutritional fish the high, then one of the solution make fish into burger products.…”