The effect of cold storage on lipid quality and sensory evaluation of fish burgers made from Carp (Cyprinus carpio) surimi and red meat

In this study, fish burgers of fish surimi from carp (Cyprinus carpio) were investigated for quality changes during refrigerated storage. Proximate composition (moisture, fat, protein content) and chemical quality parameters (peroxide value, thiobarbitoric acid, free fatty acid and heme iron) of fish burgers were studied for a period of 30 days. Sensory evaluations (appearance, odor, flavor, texture and general acceptance) were carried out for several times throughout the experiment. For the samples stored in refrigerate peroxide value, thiobarbitoric acid, free fatty acid increased while heme iron decreased. Sensory evaluation indicated excellent-to-good attributes at 5 days and good-to-acceptable at 8 days. Based on this assessment, 8 days is determinated to be the shelf life of fish burgers stored in refrigerated.