TY - JOUR
T1 - Evaluating the quality and storage stability of fish burgers during frozen storage
AU - Al-Bulushi, Ismail M.
AU - Kasapis, Stefan
AU - Al-Oufi, Hamed
AU - Al-Mamari, Sultan
PY - 2005/6
Y1 - 2005/6
N2 - 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.
AB - 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.
KW - Aerobic bacteria
KW - Coliforms
KW - Fish burger
KW - Peroxide value
KW - Quality
KW - Storage stability
UR - https://www.scopus.com/pages/publications/22444444955
UR - https://www.scopus.com/inward/citedby.url?scp=22444444955&partnerID=8YFLogxK
U2 - 10.1111/j.1444-2906.2005.01011.x
DO - 10.1111/j.1444-2906.2005.01011.x
M3 - Article
AN - SCOPUS:22444444955
SN - 0919-9268
VL - 71
SP - 648
EP - 654
JO - Fisheries Science
JF - Fisheries Science
IS - 3
ER -