Utilization and quality of fish fingers from Prussian carp (Carassius gibelio Bloch, 1782)
2010
Izci, L. (University of Suleyman Demirel, Isparta (Turkey). Dept. of Fishing and Fish Processing Technology)
Fish fingers were produced from Carassius gibelio and evaluated through nutritional parameters. The fish finger nutritional composition changed with prefrying process. The moisture, crude fat, crude protein and crude ash contents of fish fingers were determined as 56.543 plus minus 0.113, 10.507 plus minus 0.116, 15.577 plus minus 0.382 and 2.027 plus minus 0.133, respectively. Unsaturated fatty acids, especially C18:1 w-9 and C18: 2 w-6 increased with pre-frying process. The values of pH, thiobarbituric acid (TBA) and total volatile basic nitrogen (TVB-N) changed significantly (P less than 0.05) between fresh fish meat and pre-frying fingers. Scores for flavor, texture, color, odour and general acceptability of frying fish fingers were determined as 8.235 plus minus 0.207, 8.412 plus minus 0.193, 8.294 plus minus 0.206, 8.353 plus minus 0.170 and 8.471 plus minus 0.151, respectively.
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