PHYSICAL CHANGES OF TILAPIA FISH BURGER DURING FROZEN STORAGE

Autores

  • Eduarda M. Bainy Federal University of Fronteira Sul
  • Larissa C. Bertan Federal University of Fronteira Sul
  • Marcos L. Corazza Federal University of Fronteira Sul
  • Marcelo K. Lenzi Federal University of Fronteira Sul

DOI:

https://doi.org/10.5380/cep.v33i2.47171

Resumo

The effects of frozen storage on weight loss during freezing, cooking yield, dimensional changes, and instrumental texture parameters of tilapia fish burger were evaluated during 6 months. Frozen storage for 1 month significantly increased the fish burger shear force, hardness and thickness reduction. Weight loss during freezing (0.6 ± 0.1 %) did not increase with storage time. There was no hardness (29.9 ± 0.7 N) and shear force (5.5 ± 0.2 N) increase during the frozen storage from 1 to 6 months. Tilapia fish burger can be stored for up to 6 months with minor physical changes.

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Publicado

2015-12-15

Como Citar

Bainy, E. M., Bertan, L. C., Corazza, M. L., & Lenzi, M. K. (2015). PHYSICAL CHANGES OF TILAPIA FISH BURGER DURING FROZEN STORAGE. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 33(2). https://doi.org/10.5380/cep.v33i2.47171

Edição

v. 33 n. 2 (2015)

Seção

Artigos

Licença

Copyright for articles published in this magazine belongs to the author, with first publication rights for the magazine. By virtue of appearing in this public access magazine, the articles are free to use, with their own attributions, in educational and non-commercial applications.