Evaluating the quality and storage stability of fish burgers during frozen storage

Ismail M. Al-Bulushi*, Stefan Kasapis, Hamed Al-Oufi, Sultan Al-Mamari

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

52 Citations (Scopus)


In an attempt to initiate seafood biotechnology in the Sultanate of Oman, Middle East, using underutilized fish, fish burgers from two different formulas were developed and the quality and storage stability were evaluated during storage at -20°C for 3 months. Quality and storage stability were evaluated through total aerobic and coliform bacterial count, peroxide value, protein solubility, and color. Total aerobic bacteria were reduced significantly (P < 0.05) by 84% and 97% of the initial load in formulas 1 and 2, respectively, whereas coliforms were completely destroyed in both formulas at the end of storage. Peroxide value increased (P < 0.05) but did not reach detectable levels of rancidity. Salt-soluble protein content decreased remarkably during the storage period. The L value showed good stability during storage, keeping products bright for 3 months. Fish burgers from both formulas were acceptable for 3 months at -20°C. Storage stability was rationalized by the effectiveness of freezing, and antimicrobial and antioxidant properties of food additives.

Original languageEnglish
Pages (from-to)648-654
Number of pages7
JournalFisheries Science
Issue number3
Publication statusPublished - Jun 2005


  • Aerobic bacteria
  • Coliforms
  • Fish burger
  • Peroxide value
  • Quality
  • Storage stability

ASJC Scopus subject areas

  • Aquatic Science


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