Utilization and Quality of Fish Fingers from Prussian
Carp (Carassiusgibelio 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