ABSTRACT
Developing minced-based products is a good opportunity for production of value-added products. Fish burgers are an example of an acceptable value-added fast food. In the present study, fish burgers were produced from deep flounder fish with no coating and their chemical, microbial, and sensory characteristics during storage at ?18°C for 5 months were determined periodically after thawing at 4°C. Fish burgers were produced and packaged in PVC/PE polymer bags. Microbial load [including total plate count, total coliform count, Escherichia coli, Staphylococcus aureus, and psychrotrophic bacteria], chemical characteristics [moisture, pH, total volatile base nitrogen [TVB-N], and TBA], and sensory characteristicswere were determined monthly. Data were analyzed using the SPSS for Windows program. The TVB-N and TBA values increased significantly by the end of the first and second month, respectively. After that no further statistically significalt changes occured in the former, while the latter decreased until the end of storage period, presumably due to reaction of the MDA produced with protein breakdown products and formation of new peoducts. The data also showed that pH increased significantly by the end of the first month; no changes were observed afterwards. All of the microbial counts and sensory parameters had decreased significantly [p<0.05] at the end of storage period. The best expiry time for lizardfish burgers [if stored at 18°C] is 3 months after production, and sensory evaluation is the most reliable way for predicting their shelf life
ABSTRACT
Two batches of frankfurters containing about 55% chicken meat with two different oils [including canola and soybean] were manufactured. Batch 1 included canola oil and Batch 2 included soybean oil in the products. Various analyses were performed to detect the lipid changes of both batches during storage. Fatty acid composition analysis using gas chromatography showed little change in the fatty acids of either batch over time. From a nutritional viewpoint, Batch 1 was more acceptable over time than Batch 2. Chemical analysis included oxidation reactions, such as peroxide and TBA [Thiobarbituric acid] value and free fatty acid analysis. Each chemical experiment had different trends at each time, but both batches had values lower than the maximum levels at all times. With regard to microbial analysis, psychrotrophic bacteria in both batches showed a decreasing order until day 30, and then growth increased. In Batch 1, a significant difference was observed only on day 1, but the differences were more significant in Batch 2, and there were significant differences on days 15, 30 and 45. Also, Lactobacillus counts were not significant after the cooking process until the end of storage [growth was not detectable after the cooking process]. At the end of storage, we concluded that Batch 1 had a higher quality and storage stability than Batch 2 and canola oil could be a good substitution for soybean oil in meat products. The data were analyzed with GLM [repeated measures]. Differences were reported as significant at P<0.05. Also, the statistical software was SPSS ver. 11.5
Subject(s)
Animals , Dietary Fats , Soybean Oil , Fatty Acids, Monounsaturated , Lactobacillus , ChickensABSTRACT
The consumption of meat products is increasing in Iran. The use of sodium nitrite as an antioxidant, preservative and color fixative is very common in the meat industry, which is a cause of concern due to its hazardous effects in humans; it may also be considered as a toxicant and carcinogenic compound due to conversion into nitrosamine compounds. Considering these alarming facts, this study was designed to determine the changes of sodium nitrite residue in four types of processed red meat products during storage at 40°C. In this descriptive study triplicate samples of four types of heated red meat, with meat contents of 40%, 55%, 80%, and 90%, and containing 120 ppm added sodium nitrite, from an Iranian meat processing plant were investigated. During processing and storage at 40°C for 87 days, the samples were analyzed for nitrite sodium residues, in duplicates, at 21 time points, according to AOAC method. The initial sodium nitrite residue in all the 4 product types decreased significantly by the end of the 87-day period, as follows: in the 40%-meat sample, from 66 ppm to 21 ppm; in the 55%-meat sample, from 63 ppm to 20 ppm; in the of 80%-meat sample, from 53 ppm to 4 ppm; and in the 90%-meat sample, from 51 ppm to 3 ppm. The data also showed that, as regards the final nitrite residue levels, there was no significant difference between samples with 40% and 55% meat content, or between those with 80% and 90% meat content. However, significant decreases were observed between the 40%- or 50%-meat samples and the 80%- or 90%-meat samples. With respect to the hazards that may be caused by nitrite and its derivatives for human health, it is recommended that the acceptable level of nitrite be based on meat content of the processed products, taking into consideration its anti-microbial and organoleptic characteristics