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...
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| Veröffentlicht in: | International journal of food science & technology 2010-02, Vol.45 (2), p.374-379 |
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| container_title | International journal of food science & technology |
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| creator | Mahmoudzadeh, Maryam Motallebi, Abbasali Hosseini, Hedayat Khaksar, Ramin Ahmadi, Hamed Jenab, Ehsan Shahraz, Farzaneh Kamran, Manijeh |
| description | 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. |
| doi_str_mv | 10.1111/j.1365-2621.2009.02158.x |
| format | Article |
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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.]]></description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/j.1365-2621.2009.02158.x</identifier><identifier>CODEN: IJFTEZ</identifier><language>eng</language><publisher>Oxford, UK: Oxford, UK : Blackwell Publishing Ltd</publisher><subject>Biological and medical sciences ; Coating ; deep flounder ; fish burger ; Food industries ; frozen storage ; Fundamental and applied biological sciences. Psychology ; Pleuronectiformes ; Pseudorhombus elevatus ; quality</subject><ispartof>International journal of food science & technology, 2010-02, Vol.45 (2), p.374-379</ispartof><rights>2010 The Authors. Journal compilation © 2010 Institute of Food Science and Technology</rights><rights>2015 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4708-d18a1843e6968691f817b1cfdf77f3928af9ece7bb759c4d36f9f9d60b3607f3</citedby><cites>FETCH-LOGICAL-c4708-d18a1843e6968691f817b1cfdf77f3928af9ece7bb759c4d36f9f9d60b3607f3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.2009.02158.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.2009.02158.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,778,782,1414,27907,27908,45557,45558</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=22346393$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Mahmoudzadeh, Maryam</creatorcontrib><creatorcontrib>Motallebi, Abbasali</creatorcontrib><creatorcontrib>Hosseini, Hedayat</creatorcontrib><creatorcontrib>Khaksar, Ramin</creatorcontrib><creatorcontrib>Ahmadi, Hamed</creatorcontrib><creatorcontrib>Jenab, Ehsan</creatorcontrib><creatorcontrib>Shahraz, Farzaneh</creatorcontrib><creatorcontrib>Kamran, Manijeh</creatorcontrib><title>Quality changes of fish burgers prepared from deep flounder (Pseudorhombus elevatus Ogilby, 1912) with and without coating during frozen storage (-18 °C)</title><title>International journal of food science & technology</title><description><![CDATA[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.]]></description><subject>Biological and medical sciences</subject><subject>Coating</subject><subject>deep flounder</subject><subject>fish burger</subject><subject>Food industries</subject><subject>frozen storage</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Pleuronectiformes</subject><subject>Pseudorhombus elevatus</subject><subject>quality</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><recordid>eNqNkd9u0zAUxiMEEmXwDPgGsUlL8Z_Ejm-QoGJ_0MRAKxTtxnKS4zRdGgc72VoehafgGXgynHXq9XxzjuTf-c5nf1GECJ6ScN6tpoTxNKackinFWE4xJWk23TyJJvuLp9EEyxTHaULZ8-iF9yuMMWUimUR_vg26qfstKpa6rcAja5Cp_RLlg6vAedQ56LSDEhln16gE6JBp7NCW4NDhVw9Dad3SrvPBI2jgVvehuazqJt8eIyIJPUJ3db9Eui3vGzv0qLC6r9sKlYMbSxD-DS3yvXW6AnQYkwz9-zs7ehk9M7rx8OqhHkTzk0_z2Vl8cXl6PvtwEReJwFlckkyTLGHAJc-4JCYjIieFKY0QhkmaaSOhAJHnIpVFUjJupJElxznjOBAH0dudbOfsrwF8r9a1L6BpdAt28EoknFLGE_YIkgkmwr8GMtuRhbPeOzCqc_Vau60iWI2xqZUa01FjOmqMTd3HpjZh9M3DEu0L3Rin26L2-_lgJeFMjmbe77i7uoHto_XV-eeTq7ENAvFOoPY9bPYC2t0oHp6RqsWXU_Vjvlj8vP54rc4C_3rHG22Vrlww9f2KYsIwEZInErP_icHFUQ</recordid><startdate>201002</startdate><enddate>201002</enddate><creator>Mahmoudzadeh, Maryam</creator><creator>Motallebi, Abbasali</creator><creator>Hosseini, Hedayat</creator><creator>Khaksar, Ramin</creator><creator>Ahmadi, Hamed</creator><creator>Jenab, Ehsan</creator><creator>Shahraz, Farzaneh</creator><creator>Kamran, Manijeh</creator><general>Oxford, UK : Blackwell Publishing Ltd</general><general>Blackwell Publishing Ltd</general><general>Wiley-Blackwell</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope><scope>7QR</scope><scope>P64</scope></search><sort><creationdate>201002</creationdate><title>Quality changes of fish burgers prepared from deep flounder (Pseudorhombus elevatus Ogilby, 1912) with and without coating during frozen storage (-18 °C)</title><author>Mahmoudzadeh, Maryam ; Motallebi, Abbasali ; Hosseini, Hedayat ; Khaksar, Ramin ; Ahmadi, Hamed ; Jenab, Ehsan ; Shahraz, Farzaneh ; Kamran, Manijeh</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4708-d18a1843e6968691f817b1cfdf77f3928af9ece7bb759c4d36f9f9d60b3607f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>Biological and medical sciences</topic><topic>Coating</topic><topic>deep flounder</topic><topic>fish burger</topic><topic>Food industries</topic><topic>frozen storage</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Pleuronectiformes</topic><topic>Pseudorhombus elevatus</topic><topic>quality</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Mahmoudzadeh, Maryam</creatorcontrib><creatorcontrib>Motallebi, Abbasali</creatorcontrib><creatorcontrib>Hosseini, Hedayat</creatorcontrib><creatorcontrib>Khaksar, Ramin</creatorcontrib><creatorcontrib>Ahmadi, Hamed</creatorcontrib><creatorcontrib>Jenab, Ehsan</creatorcontrib><creatorcontrib>Shahraz, Farzaneh</creatorcontrib><creatorcontrib>Kamran, Manijeh</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Chemoreception Abstracts</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Mahmoudzadeh, Maryam</au><au>Motallebi, Abbasali</au><au>Hosseini, Hedayat</au><au>Khaksar, Ramin</au><au>Ahmadi, Hamed</au><au>Jenab, Ehsan</au><au>Shahraz, Farzaneh</au><au>Kamran, Manijeh</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Quality changes of fish burgers prepared from deep flounder (Pseudorhombus elevatus Ogilby, 1912) with and without coating during frozen storage (-18 °C)</atitle><jtitle>International journal of food science & technology</jtitle><date>2010-02</date><risdate>2010</risdate><volume>45</volume><issue>2</issue><spage>374</spage><epage>379</epage><pages>374-379</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><coden>IJFTEZ</coden><abstract><![CDATA[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.]]></abstract><cop>Oxford, UK</cop><pub>Oxford, UK : Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.2009.02158.x</doi><tpages>6</tpages></addata></record> |
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| source | Wiley Online Library Journals Frontfile Complete; Oxford Journals Open Access Collection |
| subjects | Biological and medical sciences Coating deep flounder fish burger Food industries frozen storage Fundamental and applied biological sciences. Psychology Pleuronectiformes Pseudorhombus elevatus quality |
| title | Quality changes of fish burgers prepared from deep flounder (Pseudorhombus elevatus Ogilby, 1912) with and without coating during frozen storage (-18 °C) |
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