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

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Abstract

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.

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Author notes

  1. Ismail M. Al-Bulushi

    Present address: School of Land and Food Sciences, Hartley Teakle Building, Slip Road, University of Queensland, 4072, ST Lucia, Queensland, Australia

Authors and Affiliations

  1. Departments of Food Science & Nutrition, Sultan Qaboos University, Sultanate of Oman, Oman

    Ismail M. Al-Bulushi, Stefan Kasapis & Sultan Al-Mamari

  2. Marine Science & Fisheries, College of Agricultural and Marine Sciences, Sultan Qaboos University, Sultanate of Oman, Oman

    Hamed Al-Oufi

Authors
  1. Ismail M. Al-Bulushi
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  2. Stefan Kasapis
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  3. Hamed Al-Oufi
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  4. Sultan Al-Mamari
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Correspondence to Ismail M. Al-Bulushi.

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Al-Bulushi, I.M., Kasapis, S., Al-Oufi, H. et al. Evaluating the quality and storage stability of fish burgers during frozen storage. Fish Sci 71, 648–654 (2005). https://doi.org/10.1111/j.1444-2906.2005.01011.x

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  • DOI: https://doi.org/10.1111/j.1444-2906.2005.01011.x

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