An analysis of the Organoleptic properties of three types of fish fingers produced from silver carp flesh
2010
Tangestani1, R. (corresponding author), M. Sc. Fisheries, Department of Fisheries, Faculty of Natural Resource, Zabol University, I.R.Iran | Alizadeh Doughikolaee, E., Assistant Prof., Faculty of Natural Resource, Zabol University, I.R.Iran | Elyasi, A., M. Sc. Fisheries, Department of Fisheries, Faculty of Natural Resource, Zabol University, I.R.Iran
Silver carp fillets were used to prepare three types of fish fingers (Slice, Mince and Surimi). Fish fingers were battered, breed and fried in frying machine for 3 minuets at +180°C. Organoleptic factors including texture, taste, odor, color and general acceptability were measured. Results showed that color and flavor of surimi fish fingers were better than those of other types of fish fingers in this study. The texture of slices and surimi fish fingers were better than that of fish fingers produced from mince. General acceptability assessments showed that surimi fish fingers have significant acceptability compared to other types of fish fingers. Thus, the use of surimi from silver carp flesh for fish finger production is recommended.
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