Quality changes of fish burgers prepared from deep flounder (Pseudorhombus elevatus Ogilby, 1912) with and without coating during frozen storage (-18 °C)

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.