Study of chemical, microbial indicators and shelf life of consolidated burgur (silver carp-hen) during cold storage

This Study aimed to investigate the indicators spoilage chemical and shelf life of consolidated burger (silver carp- hen) during 6 months of storage at -18 ºC. For this purpose, fish and hen samples with 5 treatments: 1(75% fish숫憢 pen), 2(without fish% pen), 3(56.25% fish.75 pen), 4(18.75% fish 56.25% pen) and 5 (37.5% fish.5% pen) with 3 frequency were produced. The results showed quality deterioration indices were increased during storage. The most of PV (4.08±0.01 meq O2 kg-1), TVB-N (20.26±0.92 mg N2 100/g), TBA (3.63±0.06 mg Malonaldehyde/kg) and FFA (3.94±0.03%) were evaluated in the 1 treatment in sixth month. Comparing to the first month, the psychrophilic bacterial counts (PTC) and total viable count (TVC) values were significantly delayed in samples 4 and 5 treatments. Freezed silver carp burger stored at −18 °C retained very good quality, with respect to growth of PTC and TVC bacteria. Considering the results, the best shelf life of consolidated burger was fourth month in the 2 treatment.