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Utilization and Quality of Fish Fingers from Prussian Carp (Carassius  gibelio  Bloch, 1782)
 
Levent İZCİ*
Department of Fishing and Fish Processing Technology, Faculty of Fisheries, University of Süleyman Demirel, 32500 Eğirdir, Isparta, Turkey *Corresponding author: lizci@sdu.edu.tr

Abstract   

Fish fingers were produced from Carassius gibelio and evaluated through nutritional parameters. The fish finger nutritional composition changed with pre-frying process. The moisture, crude fat, crude protein and crude ash contents of fish fingers were determined as 56.543 ± 0.113, 10.507 ± 0.116, 15.577 ± 0.382 and 2.027 ± 0.133, respectively. Unsaturated fatty acids, especially C 18:1 ω-9 and C18: 2 ω-6 increased with pre-frying process. The values of pH, thiobarbituric acid (TBA) and total volatile basic nitrogen (TVB-N) changed significantly (P<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 ± 0.207, 8.412 ± 0.193, 8.294 ± 0.206, 8.353 ± 0.170 and 8.471 ± 0.151, respectively.

Key words: Carassius gibelio, Chemical composition, Fatty acids, Fish finger

 
   

ISSN 0253-8318 (Print)
ISSN 2074-7764 (Online)



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