RT - Journal Article T1 - Quality assessment of fish burgers from deep flounder (Pseudorhombus elevatus) and brushtooth lizardfish (Saurida undosquamis) during storage at -18ºC JF - IFRO YR - 2010 JO - IFRO VO - 9 IS - 1 UR - http://jifro.ir/article-1-27-en.html SP - 111 EP - 126 K1 - Pseudorhombus elevatus K1 - Saurida undosquamis K1 - Fish burger K1 - Frozen storage K1 - Quality AB -  Microbiological, chemical and sensory changes of fish burgers prepared from deep flounder (Pseudorhombus elevatus) and brushtooth lizardfish (Saurida undosquamis) were determined during storage at -18ºC for 5 months. Microbiological counts were including total plate count (TPC), total coliform (TC), Staphylococcus aureus, Psychotropic and Escherichia coli decreased throughout the frozen storage . Reduction of microbial load in brushtooth lizardfish was higher than that in deep flounder, except for Staphylococcus aureus counts that was almost equal in both groups . There was a significant increase in pH value in both groups (P LA eng UL http://jifro.ir/article-1-27-en.html M3 ER -