Production of fish finger from sand smelt (Atherina boyeri, RISSO 1810) and determination of quality changes

İZCİ L., BİLGİN Ş., GÜNLÜ A.

African Journal of Biotechnology, cilt.10, sa.21, ss.4464-4469, 2011 (Scopus) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 10 Sayı: 21
  • Basım Tarihi: 2011
  • Dergi Adı: African Journal of Biotechnology
  • Derginin Tarandığı İndeksler: Scopus
  • Sayfa Sayıları: ss.4464-4469
  • Anahtar Kelimeler: Atherine boyeri, Chemical quality, Fatty acids, Fish finger, Sand smelt, Sensory quality
  • Isparta Uygulamalı Bilimler Üniversitesi Adresli: Evet

Özet

In this study, changes of chemical, microbiological load and sensory properties of fish fingers prepared from sand smelt (Atherina boyeri, RISSO 1810) were investigated during storage (for 6 months at -18°C). The fish finger nutritional composition changed with the fish finger process. The changes in moisture, crude protein, crude fat and crude ash components between fresh sand smelt and fish fingers were found to be significant at P < 0.05. C18:1 ω-9and C18:2 ω-6 increased with pre-frying process. The values of pH, total volatile basic nitrogen (TVB-N) and thiboarbutiric acid (TBA) at the end of the storage were determined as 6.737 ± 0.012, 19.583 ± 0.087 mg/100 g and 0.293 ± 0.013 μgMDA/g, respectively. According to sensory analyses scores, the fish fingers were fondly prefered by panellists. According to the results of the chemical, sensory and microbiological quality in fish, fish fingers were found within the acceptable limits during frozen storage for 6 months. © 2011 Academic Journals.