Chemical indicators of spoilage and shelf-life of the consolidated burgers (Kilka – Silver carp ) during cold storage at -18 °C

Silver carp fish and Kilka burgers fusion product is a mixture of minced meat , fish , Tofu and Silver carp , flavors , fillers , various herbs and spices .This study was designed to investigate corruption indicators and integrated manner burgers shelf- life during cold storage and was performed at a temperature of -18 ° C to this end , 4 treatments and Tofu burger meat mixed with various percentages of Silver carp was chosen .Indicators of determination include TVN,TBA, was over 4 months of PV at -18 °C was investigated and the results show that the zero – phase testing of volatile nitrogen in meat fish , Tofu , have been rather than in meat, Fish TVN,TBA and ph silver carp h .The changes in peroxide measurements over 4 month s, increase and this increase of 100 % in treatments 1 and Tofu fish used and the greatest increase with 3/53 ±0,057 average increase was significant at the 95 % level (p < 0/05) and also total volatile nitrogen increased during 4 months ,treatment and control of phase 1 to 4 out of the standard range . And this increased was significant at 95% for all treatments .Changes in TBA measurements over 4 month has increased ,TBA level in treatment 1 control plots in the first phase of its five standards that limit formaldehyde is 2 milligrams Malone .

Bibliographic Details

Main Authors:	Khanipour, A.A., Fathi, S., Fahim Dejban, Y.
Format:	article biblioteca
Language:	Persian
Published:	2013
Subjects:	Biology, Fisheries, Clupeonella cultiventris, Silver carp, minced fish, fish burger consolidated, indicators, Chemical, Kilka, temperature, Iran corruption of TVN, TBA, PV, pH,
Online Access:	http://hdl.handle.net/1834/36775
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