Research Article: Evaluation of the quality of fish burger produced from Scomberoides commersonnianus surimi during frozen storage

Fish burger was produced from sarm (Scomberoides commersonnianus) surimi and other ingredients. The physicochemical (chemical composition and pH, free fatty acid, peroxide value (PV), shrinking and cooking loss) and sensory attributes of the product were investigated during ۹۰ days of frozen storage. Results showed that shrinkage in size increased significantly in fish burger from ۷ to ۸.۴۷ percent at the end of frozen storage. Cooking loss increased significantly from ۸ to ۱۳.۲۳ percent in fish burger after ۹۰ days of frozen storage (p<۰.۰۵). The peroxide value (PV) in fish burger was ۰.۶ at the beginning of the storage but increased significantly to ۲.۴ meq/kg after ۹۰ days of frozen storage. The level of free fatty acid and weight loss increased significantly in fish burger after frozen storage (p<۰.۰۵). Fish burger maintained the sensory properties after ۹۰ days of frozen storage (p>۰.۰۵). SDS-PAGE confirmed more intensity of the protein bands in raw surimi than in fish burger. SDS-PAGE, indicating stability of the proteins, showed that protein bands in raw surimi were more intense than fish burger. SDS-PAGE indicated no major change in the intensity of protein bands in surimi and fish burgers after ۹۰ days of frozen storage. Overall, the results revealed that fish burger produced from sarm surimi possessed desired sensory properties during frozen storage.

Keywords:

Fish burger , Surimi , Chemical composition , Sensory analysis , Physicochemical properties , Frozen storage