Utilization and Quality of Fish Fingers from Prussian Carp (Carassius gibelio Bloch, 1782)


Izci L.

PAKISTAN VETERINARY JOURNAL, vol.30, no.4, pp.207-210, 2010 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 30 Issue: 4
  • Publication Date: 2010
  • Title of Journal : PAKISTAN VETERINARY JOURNAL
  • Page Numbers: pp.207-210

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 omega-9) and C18: 2 omega-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. (c) 2010 PVJ. All rights reserved