Study on Textural, Microbial and Sensory Quality of Blast Frozen Pangasius Fish Fillets Under Frozen Storage

Animal ScienceChanges in physico-chemicals, microbial and sensory quality of newly formulated veggie burgers prepared from rice flour, wheat flour with (RW5E) and without (RI0E) fat emulsion, rice flour isolated soya protein (ISP) with (RI5E) and without (RI0E) fat emulsion were periodically analyzed during frozen storage at -18°C for 90 days. Sensorial attributes were altered with fat emulsion and rice flour wheat flour addition (p<0.05). RW5E was found to be the best sample based on sensory method. Further proximate analysis revealed that RW5E had gained 51.68% moisture, 8.38% fat, 48.33% TS, 36.84% ONF and 3.1% ash after 90 days of storage and RW5E was the best option to lessen purge and increase WHC followed by others. The results of microbial, pH and peroxide value indicated that all four products were well within the recommended standards. This study indicated that the addition of RW5E to veggie burger exhibited reasonable shelf-life and acceptable in terms of nutritional value and sensory attributes. J. Food Sci. Technol. Nepal, Vol. 6 (65-68), 2010 DOI: http://dx.doi.org/10.3126/jfstn.v6i0.8262

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Effect of Subjective Condition of Beef Quarters on the Microbiology and Storage Stability of Vacuum-Packaged Clods and Ground Beef Patties

Journal of Food Protection ◽

10.4315/0362-028x-47.6.449 ◽

1984 ◽

Vol 47 (6) ◽

pp. 449-452 ◽

Cited By ~ 1

Author(s):

J. L. OBLINGER ◽

J. E. KENNEDY ◽

R. L. WEST

Keyword(s):

Sensory Quality ◽

Frozen Storage ◽

Ground Beef ◽

United States Department ◽

Microbial Quality ◽

Department Of Agriculture ◽

Beef Patties ◽

Subjective Condition ◽

Plate Counts

The effect of subjective condition of beef quarters, as determined by United States Department of Agriculture (USDA) personnel, on the microbial and sensory quality of vacuum-packaged clods and ground beef during refrigerated or frozen storage was investigated. In addition, the effect of reconditioning or trimming beef quarters considered to be in off-condition before fabrication into clods or ground beef patties was studied. The microbial quality of beef quarters was directly related to the subjective condition classification in that aerobic plate counts (APC's) of beef quarters and derived products were greater with increasing off-condition on the basis of condition “1” being “excellent” and condition “5” being “unfit for consumption.” No significant differences (P<0.05) were observed in APC's between clods from quarters in various conditions initially or following 14 or 28 d of vacuum packaged storage at 1 to 2°C. Patties derived from quarters in condition “1” had significantly lower (P<0.05) APC's than those of patties from quarters in condition “4” or “5”. The microbial quality of ground beef patties prepared from quarters in conditions “3” and “4” was not significantly affected by trimming of the quarters before fabrication. Few consistent differences in the sensory quality of ground beef patties were noted as a result of condition classification or trimming of quarters from which they were fabricated. These data indicate that reconditioning or trimming of “off-condition” beef quarters cannot be relied upon to improve the microbial quality of derived products such as ground beef.

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