The effect of different methods of adding chitosan and cooking time on the qualitative and sensory characteristics of silver carp burgers (Hypophthalmichthys molitrix)

Document Type : scientific research article

Authors

1 1Associate Prof., Dept. of Seafood Processing, Faculty of Fisheries and Environmental Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran,

2 Ph.D. Student., Dept. of Seafood Processing, Faculty of Fisheries and Environmental Sciences, Sari University of Agricultural Sciences and Natural Resources, Sari, Iran

3 Associate Prof., Dept. of Seafood Processing, Faculty of Fisheries and Environmental Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran,

4 3Ph.D., Dept. of Seafood Processing, Faculty of Fisheries and Environmental Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

Abstract

Heat is a common physical technique for cooking meat foods, which changes the structure of protein, texture, and quality storage capacity such as juicy, color and odor due to temperature, cooking time and type of food. Knowing the right cooking time and additive type is very important in maintaining the quality of food products. In the present study, the effect of different methods of adding acid soluble chitosan 1% (additive, immersion, additive + immersion) and cooking time on qualitative and sensory properties of silver carp burger was evaluated. Moisture, fat, protein and pH values were evaluated in the processing laboratory of Gorgan University of Agricultural Sciences and Natural Resources and sensory analysis was performed by sensory evaluator group. Tukey test was used to compare the mean. The samples showed that moisture and protein content decreased significantly with increasing cooking time (p < 0/05) The results showed that chitosan had a favorable effect on the quality characteristics of the product after cooking, so that in most samples containing chitosan, the quality of the product was better than the control group. Chitosan had no significant effect on color index and overall acceptance (p < 0.05). Chitosan with additive method improved the texture compared to the control group, other methods of adding chitosan and the taste of the product at the time of cooking for 5 minutes was not significantly different from the control group (p <0.05) but this difference was significant at the time of cooking for 10 minutes (p <0.05).

Keywords

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Journal of Utilization and Cultivation of Aquatics
Volume 10, Issue 1
June 2021
Pages 45-57

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