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. 2013 Sep 7;52(3):1766–1771. doi: 10.1007/s13197-013-1161-1

Table 5.

Acceptable limits for different freshness parameters in fish burger stored at refrigerated temperature

Parameters products PV (meqO2/kg of fat) FFA (% of oleic acid) TBA (mg MA/kg of meat) TVBN (mg/100 g of sample)
Fish burger 0.34 0.94 0.55 4.60