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Indexed & full text in |
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Journal's Impact Factor |
"If you have any questions or concerns, please contact us by email
"ijfs.ifro(at)yahoo.com"
Journal`s Impact Factor 2023(Scopus): 1.117
Journal`s Impact Factor 2023(Web of Science): 0.8
SJR 2023: 0.27 Q3
H Index (Google scholar): 22
Journal's Impact Factor ISC 2022: 0.215
"If you have any questions or concerns, please contact us by email
"ijfs.ifro(at)yahoo.com"
Journal`s Impact Factor 2023(Scopus): 1.117
Journal`s Impact Factor 2023(Web of Science): 0.8
SJR 2023: 0.27 Q3
H Index (Google scholar): 22
Journal's Impact Factor ISC 2022: 0.215
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Volume 20, Issue 4 (2021) |
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Research Article: Evaluation of the quality of fish burger produced from Scomberoides commersonnianus surimi during frozen storage
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M. Parvizi   , M. Moosavi-Nasab * |
| Shiraz university |
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Abstract: (2289 Views) |
| Fish burger was produced from sarm (Scomberoides commersonnianus) surimi and other ingredients. The physicochemical (chemical composition and pH, free fatty acid, peroxide value (PV), shrinking and cooking loss) and sensory attributes of the product were investigated during 90 days of frozen storage. Results showed that shrinkage in size increased significantly in fish burger from 7 to 8.47 percent at the end of frozen storage. Cooking loss increased significantly from 8 to 13.23 percent in fish burger after 90 days of frozen storage (p<0.05). The peroxide value (PV) in fish burger was 0.6 at the beginning of the storage but increased significantly to 2.4 meq/kg after 90 days of frozen storage. The level of free fatty acid and weight loss increased significantly in fish burger after frozen storage (p<0.05). Fish burger maintained the sensory properties after 90 days of frozen storage (p>0.05). SDS-PAGE confirmed more intensity of the protein bands in raw surimi than in fish burger. SDS-PAGE, indicating stability of the proteins, showed that protein bands in raw surimi were more intense than fish burger. SDS-PAGE indicated no major change in the intensity of protein bands in surimi and fish burgers after 90 days of frozen storage. Overall, the results revealed that fish burger produced from sarm surimi possessed desired sensory properties during frozen storage. |
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| Keywords: Fish burger, Surimi, Chemical composition, Sensory analysis, Physicochemical properties, Frozen storage |
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Full-Text [PDF 756 kb]
(3490 Downloads)
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Type of Study: Orginal research papers |
Subject:
Fish processing
Received: 2014/01/13 | Accepted: 2020/12/22 | Published: 2021/07/19
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Parvizi M, Moosavi-Nasab M. Research Article: Evaluation of the quality of fish burger produced from Scomberoides commersonnianus surimi during frozen storage. IJFS 2021; 20 (4) :1064-1079 URL: http://jifro.ir/article-1-1294-en.html
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