Dr. S. M. ZofairZankat V. D.2017-06-192017-06-192011-06http://krishikosh.egranth.ac.in/handle/1/5810021874Study on evaluating quality and shelf-life of fish burger prepared from lizardfish (Saurida tumbil) during frozen storage at -18ºC was carried out. Lizardfish (Saurida tumbil) is underutilized low priced fish which not in demand as table fish, is usually diverted for drying and curing and sold at lower price. In order to make better utilization of this proteinaceous resource and good return to fisherman, Lizardfish can be used as a raw material for value added processing and product development of high price. One of such products is battered and breaded products like fish burger. Attempt was made with the objective to use this cheap and abundantly available lizardfish for making fish burger, a popular ready-to-eat type of product for today’s consumer. The physical, chemical, microbiological and sensory characteristics of fresh fish were analysed. The samples selected were of the average length of 25.33 ± 3.41 cm. and weighed 175.08 ± 37.18 gm. The proximate composition of raw material was: 17.81% protein, 1.68% total lipid, 76.21% moisture and 1.57% ash content. The chemical indices of freshness such as TMA-N, TVB-N, FFA, and PV were found well within limits of acceptance. A significant decrease of moisture was observed in minced meat and fish burgers with a consequent increase in fat and ash contents. Frying produced the highest water loss and fat gain in fried burger than oven-cooked burger. Sensory scores of fish burgers were acceptable up till the 4th month of the frozen storage. Filled burger scored high in terms of acceptability and quality. Peroxide value and free fatty acid increased (P<0.05) but did not reach the levels of rancidity. The storage quality of all samples indicated considerable sign of deteriorative changes in nitrogenous constituents resulting in increase in TMA-N and TVB-N. The TPC of all samples showed slight decrease during 120 days of frozen storage. Results suggest that lizardfish (Saurida tumbil) can serve a good raw material for value addition in the form of fish burger and it remains stable for 4 months at -18ºC storage. Biochemical and microbiological changes are minimal and insignificant at the temperature of storage. Minced meat of lizardfish can be stored at -18ºC and converted into fish burger as raw when demanded by the consumer in retail market. Cooking by frying burger gives better result in terms of quality and acceptability. Key world: Lizardfish, Fish burger, Quality changes, Chemical and Sensory quality, Cooking method, Frozen storage.enfish processingThesis