The evaluation of chemical and microbial spoilage indicators in two burgers produced from fish and meat

The purpose of this study was the evaluation of chemical and microbial spoilage indicators such as the TVN, Peroxide and the total count of mesophilic, Coliforms, Staphylococcus aureus, Escherichia coli and Salmonella bacteria in two types of fish and meat burgers produced during three months of storage at -18°C. Silver carp and red meat with ice after purchasing were immediately transferred to the laboratory ‎of National Fish Processing Research Center (UNIDO) Chemical and biological tests were based on the method of Iranian national standard.‎ the results showed that with increasing storage time silver carp burger in cold storage, TVB-N and peroxide are significantly increased. The mean (SD) The TVB-N of fish burger from 12.6±0.14 at the time of production to 14.4±0.14 mg% the peroxide from zero to 1.33±0.14 meq of oxygen in three months ended storage. Total count of mesophilic bacteria, coliform and staphylococcus aurous in raw burger to meat burger products from meat less, and the mean of these two treatments for mesophilic bacteria in the first month and for general bacteria coliform, staphylococcus aurous statistically significant difference showed in the second month (p<0.05).