%0 Journal Article %A Mahmoudzadeh, M. %A Motallebi, A. A. %A Hosseini, H. %A Haratian, P. %A Ahmadi, H. %A Mohammadi, M. %A Khaksar, R. %T Quality assessment of fish burgers from deep flounder (Pseudorhombus elevatus) and brushtooth lizardfish (Saurida undosquamis) during storage at -18ºC %J Iranian Journal of Fisheries Sciences %V 9 %N 1 %U http://jifro.ir/article-1-27-en.html %R %D 2010 %K Pseudorhombus elevatus, Saurida undosquamis, Fish burger, Frozen storage, Quality, %X  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 %> http://jifro.ir/article-1-27-en.pdf %P 111-126 %& 111 %! %9 Orginal research papers %L A-10-1-24 %+ %G eng %@ 1562-2916 %[ 2010