چاپ صفحه |  صفحه نخست سامانه |  چکیده مقاله |  نویسندگان |  دانلود مقاله | دانشگاه علوم پزشکی تبریز |
| Summary In the present study, chemical and sensory qualities of fish burgers prepared from deep flounder (Pseudorhombus elevatus Ogilby, 1912) with and without coating (Group A and Group B, respectively) or batter and breading materials were determined during frozen storage at −18 °C for 5 months. According the statistical results, Total volatile base nitrogen of two groups increased significantly (P < 0.05) but a significant decrease (P < 0.05) was observed at the third month for Group A. Thiobarbituric acid value of Group A decreased significantly (P < 0.05) with the storage time from 1.01 to 0.22, whereas a significant increase (P < 0.05) was observed for Group B from 0.15 to 0.62 at the end of storage time. There were significant differences of pH in either the Group A or Group B between the beginning and end of the storage periods (P < 0.05). Parameters of colour, texture, taste and general acceptability for two groups decreased (P < 0.05) but Group B indicated better scores than Group A at the end of the storage period. |
| نویسنده | نفر چندم مقاله |
|---|---|
| مریم محمودزاده مغانجوقی | اول |
| نام فایل | تاریخ درج فایل | اندازه فایل | دانلود |
|---|---|---|---|
| International Journal of Food Science & Technology Volume 45 issue 2 2010 [doi 10.1111%2Fj.1365-2621.2009.02158.x] Maryam Mahmoudzadeh; Abbasali Motallebi; Hedayat Hosseini; Ramin -- Quality changes of fish burgers pre.pdf | 1399/01/24 | 659561 | دانلود |
| moavenat.pdf | 1401/04/25 | 91086 | دانلود |
