بررسي امكان توليد فيش برگراز كوسه ماهي خليج فارس

An Evaluation of the Possibility of Production of Fish-Burger From Shark (Persian Gulf Shark)

Fish burger was prepared from shark with the aim of producing a new ready food, high in amount of protein. Three different samples were formulated, the organoleptic properties of which were later tasted by panelists (Taste panel). The sample, with the best organoleptic properties, was chosen to be kept preserved in refrigerator at -18 ° C. During the shelf life of the fish burger sample for a duration 60 days, some chemical as well as microbial factors were analyzed at zero 7, 14, 30 and 60-day intervals. The rang of changes in pH, T.V.N and Total Count were: 7-6.4 for pH, 11.9-16(mgN/100gr) for T.V.N, and 4.2X106 to 104 for Total Count. Due to the negligible amount of fat in the samples, the peroxide value was not detected. Also the nutrient values in the sample were determined, the results being as follows: 15% Protein, 3% Ash, 12% Fiber, 70% moisture. As the results in this research indicate the shelf life of the samples can be predicted to be 60 days at refrigerated temperature.