تاثیر نگهداری در انجماد بر بافت و رنگ برگرهای ماهی تهیه شده از سوریمی سارم

Surimi is a high quality myofibrillar protein concentrate that is obtained from cheap and underutilized fish species. In this research, surimi burger was prepared from Sarm (Scomberiodes commersonnianus) surimi (60%) and  other  ingredients.  Some  quality attributes of surimi burger were investigated during 3 months of frozen storage at -20°C. Fat value was determined in fresh raw surimi and surimi burger. Physical properties such as color stability (L, a and b values) and textural hardness before and after cooking were determined for surimi burgers during frozen storage at -20°C. Results showed that the hardness of surimi burgers and cooked samples were 768gf and 204gf, respectively at-the beginning of storage, and it was increased at the end of storage (921gf for surimi burger and 462gf for the cooked sample). Hardness showed significant difference through storage (P<0.05). No major change was observed in the "L" value in surimi burger after 2 months; however it was decreased significantly after 3 months of frozen storage. In addition, no significant changes were observed in the "a" and "b" values in surimi burgers during frozen storage (P>0.05).