Chemical indicators of spoilage and shelf-life of the consolidated burgers (Kilka - Silver carp) during cold storage at -18ë

Silver carp fish and Kilka burgers fusion product is a mixture of minced meat, fish, Tofu and Silver carp, flavors, fillers, various herbs and spices. This study was designed to investigate corruption indicators and integrated manner burgers shelf- life during cold storage and was performed at a temperature of -18 ° C.To this end, 4 treatments and Tofu burger meat mixed with various percentages of Silver carp was chosen. Indicators of determination include TVN,TBA, was over 4 months of PV at -18 °C was investigated and the results show that the zero – phase testing of volatile nitrogen in meat fish, Tofu, have been rather than in meat, Fish TVN,TBA and ph silver carp h. The changes in peroxide measurements over 4 month s, increase and this increase of 100 % in treatments 1 and Tofu fish used and the greatest increase with 3/53 ±0,057 average increase was significant at the 95 % level (p<0/05) and also total volatile nitrogen increased during 4 months, treatment and control of phase 1 to 4 out of the standard range. And this increased was significant at 95% for all treatments. Changes in TBA measurements over 4 month has increased, TBA level in treatment 1 control plots in the first phase of its five standards that limit formaldehyde is 2 milligrams Malone.