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Quality changes in fish burger from Catla (Catla Catla) during refrigerated storage

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Abstract

Fish burgers from catla (Catla catla) were assessed for proximate, chemical, microbiological and sensory quality changes over 17 days of refrigerated storage at 4 (±1) °C. The changes in proximate analysis of fish burgers were found to be significant at P < 0.01. The values of peroxide value, free fatty acid, thiobarbutric acid and total volatile base nitrogen at the end of storage increased significantly at P < 0.01 were determined as 4.98 (±0.22) meqO2/kg of fat, 0.94 (±0.01)% of oleic acid, 0.58 (± 0.02) mg MA/kg of sample and 4.78 (±0.02) mg/100 g of sample respectively. Total plate count and psychrophilic bacterial counts increased significantly (P < 0.01) during refrigerated storage. Staphylococcus aureus, Faecal streptococci, Escherichia coli, Salmonella, Vibrio, yeast and molds were found absent. According to sensory scores, the fish burgers have a shelf life of 15 days. A negative correlation was observed between storage period and overall acceptability scores.

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Authors and Affiliations

  1. Department of Fish Processing Technology, College of Fishery Science, Sri Venkateswara Veterinary University, Muthukur, 524 344, AP, India

    M. Vanitha, K. Dhanapal & G. Vidya Sagar Reddy

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  1. M. Vanitha
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  2. K. Dhanapal
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  3. G. Vidya Sagar Reddy
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Correspondence to K. Dhanapal.

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Vanitha, M., Dhanapal, K. & Vidya Sagar Reddy, G. Quality changes in fish burger from Catla (Catla Catla) during refrigerated storage. J Food Sci Technol 52, 1766–1771 (2015). https://doi.org/10.1007/s13197-013-1161-1

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  • DOI: https://doi.org/10.1007/s13197-013-1161-1

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