Journal of Food Processing and Preservation

ORIGINAL ARTICLE

Quality changes and experimental accelerated shelf-life determination of ready-to-eat burgers made from striped catfish and salmon mince blend by thermal processing in retort pouches

Srivikorn Ditudompo

Division of Food Science and Nutrition, Faculty of Agricultural Product Innovation and Technology, Srinakharinwirot University, Nakhon Nayok, Thailand

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Saowaluk Rungchang,

Saowaluk Rungchang

Department of Agro-Industry, Faculty of Agriculture, Natural Resources and Environment, Naresuan University, Phitsanulok, Thailand

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Ulisa Pachekrepapol,

Corresponding Author

Ulisa Pachekrepapol

[email protected]

orcid.org/0000-0001-5861-6666

Division of Food Science and Nutrition, Faculty of Agricultural Product Innovation and Technology, Srinakharinwirot University, Nakhon Nayok, Thailand

Correspondence

Ulisa Pachekrepapol, Division of Food Science and Nutrition, Faculty of Agricultural Product Innovation and Technology, Srinakharinwirot University, 63 Rangsit-Nakhonnayok Road, Khong 16, Ongkharak, Nakhon Nayok 26120, Thailand.

Email: [email protected]

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Srivikorn Ditudompo,

Srivikorn Ditudompo

Division of Food Science and Nutrition, Faculty of Agricultural Product Innovation and Technology, Srinakharinwirot University, Nakhon Nayok, Thailand

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Saowaluk Rungchang,

Saowaluk Rungchang

Department of Agro-Industry, Faculty of Agriculture, Natural Resources and Environment, Naresuan University, Phitsanulok, Thailand

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Ulisa Pachekrepapol,

Corresponding Author

Ulisa Pachekrepapol

[email protected]

orcid.org/0000-0001-5861-6666

Division of Food Science and Nutrition, Faculty of Agricultural Product Innovation and Technology, Srinakharinwirot University, Nakhon Nayok, Thailand

Correspondence

Email: [email protected]

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First published: 10 June 2022

https://doi.org/10.1111/jfpp.16801

Citations: 5

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Abstract

Ready-to-eat (RTE) fish burgers were developed from minced striped catfish (Pangasius hypophthalmus) and salmon (Salmo salar) mixed at the ratios of 100:0, 75:25, 50:50, 25:75, and 0:100 by thermal processing in flexible pouches using a water spray retort at a temperature of 121.1°C for 15 min. The RTE fish burgers were stored at temperatures of 25, 35, and 45°C for 3 months. It was found that the diameter, weight, L* value, and cohesiveness of the RTE fish burgers decreased, whereas the a* and b* values, hardness, chewiness, and thiobarbituric acid (TBA) values of the RTE fish burger increased with longer storage time and higher storage temperatures. Total viable count, yeast and mold, and Clostridium perfringens were below 10 CFU/g (detection limit) and coliform was below 3 MPN/g during 3-month storage. The shelf-life prediction of the RTE fish burgers using the Accelerated Shelf-life Test (ASLT) was conducted. The times of product decay were assessed at 3.92 and 1.40 months at the storage temperatures of 35 and 45°C, respectively. The TBA value was used as the shelf-life index of the RTE fish burgers. The calculated shelf-life of the RTE fish burgers stored at 20 and 25°C using the Q₁₀ technique were 13.1 and 7.8 months, respectively.

Novelty impact statement

The aim of this study is to formulate ready-to-eat fish burgers made from striped catfish and salmon mince blend. Thermal treatment can lead to lipid oxidation, which limits the shelf life of the products. The predicted shelf life of the burgers determined based on TBA value was approximately 13.1 and 7.8 months at 20 and 25°C, respectively, or longer with less salmon content.

CONFLICT OF INTEREST

The authors report no conflict of interest. The authors alone are responsible for the content and writing of the paper.

Open Research

DATA AVAILABILITY STATEMENT

The data that support the findings of this study are available from the corresponding author upon reasonable request.

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Quality changes and experimental accelerated shelf-life determination of ready-to-eat burgers made from striped catfish and salmon mince blend by thermal processing in retort pouches

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Quality changes and experimental accelerated shelf-life determination of ready-to-eat burgers made from striped catfish and salmon mince blend by thermal processing in retort pouches

Abstract

Novelty impact statement

CONFLICT OF INTEREST

Open Research

DATA AVAILABILITY STATEMENT

REFERENCES

Citing Literature

References

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