عنوان مقاله [English]
The purpose of this study was to evaluate the chemical and microbial spoilage indicators, such as TVN, Peroxide and the total count of mesophilic, Coliforms, Staphylococcus aureus, Escherichia coli and Salmonella bacteria in two types of fish and meat burgers during three months of storage at -18°C.Silver carp and red meat were immediately transferred to the laboratory of National Fish Processing Research Center (UNIDO), in the presence of ice, after purchase. After weighing, the raw paste was prepared along with other additives, according to the general method of burger production from meat. Chemical and biological tests were based on the method recommended by Iranian National Standards Organization. The results showed that with increasing storage time, TVB-N and peroxide were significantly increased in silver carp burgers, in cold storage,. The mean (±SD) of TVB-N of fish burger changed from 12.6±0.14 mg% at the time of production to 14.4±0.14 mg% and the peroxide changed from zero to 1.33±0.14 meq of oxygen at the end of three months of storage. Total count of mesophilic bacteria, coliform and staphylococcus aurous were lower in fish burgers compared to meat burger products, and for both treatments statistically significant difference was observed for the mean total count of mesophilic bacteria in the first month and for coliform, Staphylococcus aurous bacteria in the second month(p<0.05). Salmonella and E.coli were not observed in any of the treatments and at the end of the storage period they were in accordance with the standards recommended by Iranian National Standards Organization. Therefore, it can be concluded that fish burgers have longer cold storage period compared to burgers produced from red meat.
Abbas, K. A., Saleh, A. M., Mohamed, A. & Lasekan, O.2009. the relationship between water activity and fish spoilage during cold storage. Journal of Food Agriculture and Environment, 7 (3&4): 86-90.
Albulushi, I.M., Kaspias, S., Al.oufi, H. & Al.Mamari, Z. 2005. Evaluating the quality and storage stability of fish burgers during frozen storage. Fisheries Science, 71(3): 648-654.
Arvanito, Y., Tsitsika, E.V. & panagiotaki, p. 2005. Implementation of quality control methods (physiochemical, microbiological and sensory) in conjunction with multivariate analysis towards fish authenticity. International journal of food science and technology. 40; 37-263.
Benjakul, S., Visessanguan, W., Thongkaew, C. & Tanaka, M. 2005. Effect of frozen storage on chemical and gel-forming properties of fish commonly used for surimi production in Thailand. Food Hydrocolloids, 19:197–207.
Cakli, S., Tacky, L., Kisla, D. & Celik, U. 2004. Production and quality of fish fingers from different fish species. European food research and technology, 220:526-530.
De Sousa, D., Pelka, P., Mukhopadhyay, M., Pelisson, A. & Campos, A.R. 2002. A characterization of the dip1 gene, a member of the Staufen RNA binding proteins. A. Dros. Res. Conf. 43 : 383B.
Eymard, S. P., Baron, C. & Jacobsen, C. 2009. Oxidation of lipid and protein in horse Mackerel (Trachurustrachurus) mince and washed minces during processing and storage. Food Chemistry, 114: 57-65.
Gundogan, N., Citak, S., Y., N. & Devren, A. 2005. A note on the incidence and antibiotic resistance of staphylococcus aurous isolated from meat and chiken samples. Meat science, 69:807-810.
Hall, G. M.1997. Fish Processing Technology. Chapman and Hall.
Hoseini, M., Gharagozlou, S., Taj-Zadeh, M., Moeini, S. & khaksar, R. 1988. To determine the chemical and sensory changes made in Silver carp fish paste and Big Head (CARP) after washing with salt water and its optimal formulation during storage at freezing Iranian Journal of Fisheries, [In Persian].
Hui, Y. H., Legarretta, I. G., Lim, M. H., Murrell, K.D. & Nip, W. 2004. Handbook of frozen foods. CRC Press. Available on Taylor & Francis eBooks.
Hui, Y.H. 2007. General food quality factors in; Nollet, L.M.L. (ED).Handbook of meat, poultry and seafood quality. Blackwell publishing.
ICMSF(International Commission on Microbiological Specifications for Foods) . 1987. Microorganisms in foods. The international commission on microbiological specification for foods vol.1.Toronto Canada.
Izci, L., Bilgin, S. & Gunlu. A. 2011 .Production of fish finger from sand smelt (Atherina boyeri, risso 1810) and determination of quality changes. African journal of biotechnology, 10(21).4464-4469.
Jay, J., Nelson, M, C. L, & Busta, F. 1983. Modern food microbiology 7 Th edition. Springer science business media. New York.
Jorjani, S. 1991. Determine the nutritional value, shelf life and changes the fatty acid profile kilka bread during storage. PhD thesis fishery. Faculty of Fisheries. Islamic Azad University, Science and Research. [In Persian].
Lesan pezeshki, R. 1984. The production of silver carp burger determines the shelf life of the material using preservatives. Master's thesis. University of Marine Science and Technology, Department of Fisheries, North Tehran Branch. [In Persian].
Mahmoodzadeh, M., khaksar, R. & Motallebi, A.S. 1990 .The effects of freezing at -18°C without cover raw burgers on qualitative changes made since Kyjar spotted. Journal of Nutrition and Food Sciences, (1): 23-30. [In Persian].
Marhamatizadeh, M. J. 1987. The sausages silver carp rich fish oil emulsion technology, PhD thesis fishery. Faculty of Fisheries. Islamic Azad University, Science and Research Faculty of Veterinary Medicine. [In Persian].
Moeini, S. & Farzanfar, A. 1983. The Possibility of shark burger Persian Gulf. Journal of Agricultural Science, 36(6): 1143- 1151. [In Persian].
Mortazavi, S.A. 1991. Food Microbiology. University of Mashhad publishing. [In Persian].
Park J.W. 1994. Cryoprotection of muscle proteins by carbohydrates and polyalcohols – a review. Journal of Aquatic Food Product Technology, 3: 23–42.
Rahnema, M. 1988. The rate of acceptance silver carp and shrimp kebab compilation, evaluation of its changes during storage in freezing temperatures. Bachelor of Applied Science degree in Higher Education Science and Technology fishery product processing Mirza Koochak center (Rasht). [In Persian].
Razavi shirazi, S. 1985. Fish processing technology. Naghsh mehr publishing. Iran. [In Persian].
Suri, V., Aggarwal, N., Kalpdev, A., Chopra, S., Sikka, P. & Vijayvergia, R. 2013. Pregnancy with dilated and peripartum cardiomyopathy: maternal and fetal outcome. Archives Gynecology Obstetrics, 287(2):195-9.
Suvanich, M. D.L. & Jahncke, M. l. 2000. Microbiological and color quality changes of canned cutfish frame mince during chilled and frozen storage. Journal of food science, 65:151-154.
Taskaya, L., Cakli, S., Kisla, D. & Kilinc, B. 2003. Quality change of fish burger from rainbow trout during refrigerated storage. Journal of Fisheries and aquatic sciences, 20:144-148.
The Iranian National Standard(690) 1979. Meat and dairy product- sampling. The Iranian National Standard. Iran. [In Persian].
The Iranian National Standard(1194). 1974. Counting methods identify coagulase positive Staphylococcus aurous in food. The Iranian National Standard. Iran. [In Persian].
The Iranian National Standard(2946). 1973. The method of counting the probable number of E. coli in food. The Iranian National Standard. Iran. [In Persian].
The Iranian National Standard(5273).1979. Microbiology of food and animal feed - total count of microorganisms at 20°C. The Iranian National Standard. Iran. [In Persian].
Tokur, B., Ozkutuk, S., Atici, E., Ozyurt, C. & Ozyurt, C.E. 2006. Chemical and sensory quality changes of fish fingers made from mirror carp (Cyprinus caprio) during frozen storage (-18 degree) .Food chemistry, 99:335-341.
Vargas, S. O., kozakewich, H. & perez-atayde, P.W. 1969. Pathology of human metapneumovirus infection insights into the pathogenesis of a newly identified respiratory virus. Pediatr dev patrol, 7:478-486.