nvestigating the chemical properties of hydrocolloids in order to increase the shelf life of mullet fish burger

Mahdis Moradi¹ Fatemeh Arsari² Haniye Arsari³ Kolsum Toomaj⁴ Golina Kalteh⁵ Mohana Chogan⁶ Nesa Kalteh⁷

1) Lecturer at the Comprehensive Scientific and Applied University of Golestan-Gorgan Province,
2) A student of Atieh Sazan High School (1st grade) in Golestan-Bander Turkmen province, Iran.
3) A student of Atieh Sazan High School (1st grade) in Golestan-Bander Turkmen province,
4) A student of Atieh Sazan High School (1st grade) in Golestan-Bander Turkmen province,
5) A student of Atieh Sazan High School (1st grade) in Golestan-Bander Turkmen province, Iran,
6) A student of Atieh Sazan High School (1st grade) in Golestan-Bander Turkmen province,
7) A student of Atieh Sazan High School(1st grade) in Golestan-Bander Turkmen province, Iran,

IOI Code : AZEK-AZFFAZ
Publication : 4th International Conference on New Research & Achievements in Science, Engineering & Technologies(setbconf.com)
Abstract :
    Background and Purpose; Today, the preparation of fried mullet fish products requires a lot of oil consumption, and in recent years, hydrocolloids can be used by adding hydrocolloids to this category of food. It should be noted that the addition of plant hydrocolloids will be investigated in addition to improving chemical properties in terms of storage time. method; In the processing stage of the mullet fish burger, plant hydrocolloids were defined in its formulation and it was fried in vegetable oils at a temperature of 170 degrees Celsius for 6 minutes. Findings; The results of the chemical properties of this study showed that by adding different percentages of Arabic hydrocolloid (2 and 3%) during 90 days of shelf life, compared to the control treatment, the percentage of fat and the amount of oil absorption decreased and the percentage of free fatty acids increased. The best treatment was given to the treatment containing 3% gum arabic during 90 days of storage.

Keywords : burger mullet hydrocolloids