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Effect of frozen storage on texture and color of fish burgers produced from Sarm surimi | ||
| مجله علمی شیلات ایران | ||
| Article 15, Volume 19, Issue 1, April 2010, Pages 161-166 PDF (248.89 K) | ||
| DOI: 10.22092/isfj.2017.110292 | ||
| Authors | ||
| M Mousavi Nassab* ; M Parvizi; A Farahnaki; H Gheisari | ||
| Abstract | ||
| Surimi is a high quality myofibrillar protein concentrate that is obtained from cheap and underutilized fish species. In this research, surimi burger was prepared from Sarm (Scomberiodes commersonnianus) surimi (60%) and other ingredients. Some quality attributes of surimi burger were investigated during 3 months of frozen storage at -20°C. Fat value was determined in fresh raw surimi and surimi burger. Physical properties such as color stability (L, a and b values) and textural hardness before and after cooking were determined for surimi burgers during frozen storage at -20°C. Results showed that the hardness of surimi burgers and cooked samples were 768gf and 204gf, respectively at-the beginning of storage, and it was increased at the end of storage (921gf for surimi burger and 462gf for the cooked sample). Hardness showed significant difference through storage (P<0.05). No major change was observed in the "L" value in surimi burger after 2 months; however it was decreased significantly after 3 months of frozen storage. In addition, no significant changes were observed in the "a" and "b" values in surimi burgers during frozen storage (P>0.05). | ||
| Keywords | ||
| Surimi; PROCESSING; quality; AQUATICS | ||
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