Frozen Cooked Catfish Burger : Effect of Different Cooking Methods and Storage on its Quality

This study aimed to prepare fish burgers from catfish and to explore the effects of three different cooking methods (frying, oven-cooking and grilling) and frozen storage for four months (-18°C). Quality and sensory attributes were evaluated. A significant decrease of moisture was observed with a consequent increase in protein, fat and ash contents. Frying produced the highest water loss and fat gain, more than grilling and oven-cooking. TBARS values of the frozen uncooked catfish burger increased after two and four months of storage (-18°C). At zero time a decrease was observed in TBARS values of all frozen cooked burger samples and fried sample was of the highest value compared to the uncooked sample. During the storage, the frozen oven-cooked catfish burger had lower TBARS value than grilled and fried burgers. Fatty acids profile of the frozen cooked burgers at zero urne and after four months of storage were affected by the used cooking methods; but greatly affected by frying. Cooking characteristics showed that the fried sample had the highest cooking yield, significant (P