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

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Abstract

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

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Iranian Scientific Fisheries Journal
Volume 22, Issue 3 - Serial Number 84
May and June 2013
Pages 41-49

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