scholarly journals Quality evaluation of fish burger from tilapia (Oreochromis mossambicus) during frozen storage (-18°c)

2020 ◽  
pp. 1
Author(s):  
Ulfat Lithi ◽  
Md Faridullah ◽  
Md Uddin ◽  
Mohammad Mehbub ◽  
Md Zafar
Keyword(s):  
Quality Evaluation ◽  
Frozen Storage ◽  
Oreochromis Mossambicus ◽  
Fish Burger

Enrobed Snack Product from Devis’s Anchovy (Stolephorus commersonnii) and its Quality Evaluation during Frozen Storage

2018 ◽  
Vol 27 (7) ◽  
pp. 859-867 ◽  
Author(s):  
Martin Xavier ◽  
Bhargavi Piyadarshini ◽  
George Ninan ◽  
Abubacker Aliyamveetil Zynudheen ◽  
Paruthapara Thomas Mathew ◽  
...  
Keyword(s):  
Quality Evaluation ◽  
Frozen Storage

Prevention of thaw-rigor during frozen storage of bigeye tuna Thunnus obesus and meat quality evaluation

2011 ◽  
Vol 78 (1) ◽  
pp. 177-185 ◽  
Author(s):  
Shintaro Imamura ◽  
Michiko Suzuki ◽  
Emiko Okazaki ◽  
Yuko Murata ◽  
Meiko Kimura ◽  
...  
Keyword(s):  
Meat Quality ◽  
Quality Evaluation ◽  
Frozen Storage ◽  
Bigeye Tuna ◽  
Thunnus Obesus

scholarly journals PHYSICAL CHANGES OF TILAPIA FISH BURGER DURING FROZEN STORAGE

2015 ◽  
Vol 33 (2) ◽  
Author(s):  
Eduarda M. Bainy ◽  
Larissa C. Bertan ◽  
Marcos L. Corazza ◽  
Marcelo K. Lenzi
Keyword(s):  
Weight Loss ◽  
Shear Force ◽  
Storage Time ◽  
Frozen Storage ◽  
Thickness Reduction ◽  
Dimensional Changes ◽  
Texture Parameters ◽  
Fish Burger ◽  
Physical Changes ◽  
Instrumental Texture

The effects of frozen storage on weight loss during freezing, cooking yield, dimensional changes, and instrumental texture parameters of tilapia fish burger were evaluated during 6 months. Frozen storage for 1 month significantly increased the fish burger shear force, hardness and thickness reduction. Weight loss during freezing (0.6 ± 0.1 %) did not increase with storage time. There was no hardness (29.9 ± 0.7 N) and shear force (5.5 ± 0.2 N) increase during the frozen storage from 1 to 6 months. Tilapia fish burger can be stored for up to 6 months with minor physical changes.

scholarly journals Effect of Frozen Storage on the Chemical Composition of Sand Smelt (Atherina hepsetus) Fish Burger and Finger

2019 ◽  
Vol 13 (1) ◽  
Author(s):  
El-Lahamy AA ◽  
Khalil KI ◽  
El-Sherif SA ◽  
Mahmud AA
Keyword(s):  
Chemical Composition ◽  
Frozen Storage ◽  
Fish Burger

scholarly journals Changes in quality attributes of sand smelt (Atherina hepsetus) fish burger and finger during frozen storage.

2018 ◽  
Vol 02 (02) ◽  
Author(s):  
Adel A. El-Lahamy ◽  
Khalil I. Khalil ◽  
Shaban A. El-Sherif ◽  
Awad A. Mahmud
Keyword(s):  
Frozen Storage ◽  
Quality Attributes ◽  
Fish Burger

PHYSICAL CHANGES OF TILAPIA FISH BURGER DURING FROZEN STORAGE

2015 ◽  
Vol 33 (2) ◽  
Author(s):  
EDUARDA M. BAINY ◽  
LARISSA C. BERTAN ◽  
MARCOS L. CORAZZA ◽  
MARCELO K. LENZI
Keyword(s):  
Weight Loss ◽  
Shear Force ◽  
Storage Time ◽  
Frozen Storage ◽  
Thickness Reduction ◽  
Dimensional Changes ◽  
Texture Parameters ◽  
Fish Burger ◽  
Physical Changes ◽  
Instrumental Texture

The eff ects of frozen storage on weight loss during freezing, cookingyield, dimensional changes, and instrumental texture parameters oftilapia fi sh burger were evaluated during 6 months. Frozen storagefor 1 month signifi cantly increased the fi sh burger shear force,hardness and thickness reduction. Weight loss during freezing (0.6± 0.1 %) did not increase with storage time. There was no hardness(29.9 ± 0.7 N) and shear force (5.5 ± 0.2 N) increase during thefrozen storage from 1 to 6 months. Tilapia fi sh burger can be storedfor up to 6 months with minor physical changes.

scholarly journals Quality Evaluation of Three Types of Fish Pastirma during Frozen Storage

2018 ◽  
Vol 22 (4) ◽  
pp. 261-273
Author(s):  
Mohamed Abou-Taleb ◽  
Abdelrahman S. Talab ◽  
Mohamed A. Ibrahim ◽  
Fify R. Anees ◽  
Maha E. Genina ◽  
...  
Keyword(s):  
Quality Evaluation ◽  
Frozen Storage

scholarly journals Microbial and Sensory Assessment of Sand Smelt Fish Burger and Finger during Frozen Storage

2018 ◽  
Vol V5 (I2) ◽  
pp. 1-8
Author(s):  
El-Lahamy Adel A. ◽  
Khalil Khalil I. ◽  
El-Sherif Shaban A. ◽  
Mahmud Awad A.
Keyword(s):  
Frozen Storage ◽  
Sensory Assessment ◽  
Fish Burger
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