The application of hypoxanthine activity as a quality indicator of cold stored fish burgers

METIN S., Erkan N., VARLIK C.

TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, cilt.26, sa.2, ss.363-367, 2002 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 26 Sayı: 2
  • Basım Tarihi: 2002
  • Dergi Adı: TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.363-367
  • İstanbul Üniversitesi Adresli: Evet

Özet

Seafoods are very perishable, and many different methods are used for the determination of their quality. Sensory and hypoxanthine values of cold stored trout burgers, which we prepared, were determined during a 28-day period. Burgers spoiled after the 21(st) day of storage. The TVB-N values were still very low when the burgers spoiled and the pH values decreased during their storage. Therefore total volatile bases nitrogen and pH analyses were not useful for the determination of the qualify of trout burgers. There was a negative correlation between the sensory and the hypoxanthine values during the storage period. Thus. hypoxanthine analysis is recommended as a suitable quality indicator of fish burgers.