Quality changes in fish burger from Catla (Catla Catla) during refrigerated storage.

@article{Vanitha2015QualityCI,
  title={Quality changes in fish burger from Catla (Catla Catla) during refrigerated storage.},
  author={Mrs. D. Vanitha and K. Dhanapal and G Vidya Sagar Reddy},
  journal={Journal of food science and technology},
  year={2015},
  volume={52 3},
  pages={1766-71}
}
Fish burgers from catla (Catla catla) were assessed for proximate, chemical, microbiological and sensory quality changes over 17 days of refrigerated storage at 4 (±1) °C. The changes in proximate analysis of fish burgers were found to be significant at P < 0.01. The values of peroxide value, free fatty acid, thiobarbutric acid and total volatile base nitrogen at the end of storage increased significantly at P < 0.01 were determined as 4.98 (±0.22) meqO2/kg of fat, 0.94 (±0.01)% of oleic acid… CONTINUE READING
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