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Changes in the quality of fishburger produced from Tilapia ( Oreochromis niloticus ) during frozen storage (-18 degrees C)

  • Tokur, B.
  • Polat, A.
  • Beklevik, G.
  • Ozkutuk, S.
Publication Date
Jan 01, 2004
Online Research Database In Technology
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In this study, the chemical and sensory qualities of fishburger produced from tilapia (Oreochromis niloticus) were investigated during frozen storage (-18 degreesC) over 8 months. The ratios of crude protein, lipid, moisture, crude ash, and polyunsaturated fatty acids in tilapiaburger were found to be 17.82%, 5.29%, 66.68%, 2.56% and 7.95% respectively. At the end of the study, the total volatile basic nitrogen value was found to have fluctuated throughout the storage periods. The highest thiobarbituric acid value was found at the 7th month as 0.142 mg malonaldehyde/kg. The peroxide value was 0.18 meq/kg at the beginning of the storage but increased to 5.03 meq/kg at 6th month of storage and then decreased to 0.82 meq/kg at the 8th month. The level of free fatty acids was 2.73% oleic acid at the beginning but reached 4.14% in the first month of storage and then increased to 5.92% at the end of the storage. pH values ranged between 8.01 and 7.97. At the end of the storage period, sensory quality criteria were scored as quite near those of the fresh samples.

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