The Effect of Frozen Storage on the Chemical, Functional, And Sensory Properties of Fish Burgers

Abstract

The goal of the study was to utilize common carp (Cyprinus carpio) to produce fish burgers with desirable sensory and chemical properties by incorporating spices, fillers, and salt into the production process. The sensory characteristics of the fish burgers remained stable throughout the storage life, especially in terms of textural characteristics. No significant differences were found in chewiness and shape ratings between the burgers in their respective groups. Significant differences were noted in color, texture, and flavor attributes accepted by the consumers and evaluators. The chemically analyzed burgers also showed good quality indicators during storage, including peroxide value, thiobarbituric acid (TBA) value, and total volatile nitrogen (TVN). At the end of storage, the burgers also had good free fatty acid values. Those values included malondialdehyde 1.70 mg/kg, nitrogen 8.85 mg/100g, and malondialdehyde/nitrogen (0.22%). All values were within the permitted limits, with only small changes observed at the end of the storage time. Therefore, the low-cost fish species can be used to produce nutritional, high-protein fish burgers and other sensory products with acceptable sensory and chemical quality.