Volume 3, Issue 2 (2014)                   JFST 2014, 3(2): 51-57 | Back to browse issues page

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Abstract:   (10210 Views)
Three types of fish fingers prepared from common carp (Cyprinus carpio) meat (chopped fillet, minced, and surimi) were organoleptically compared. After the molding, glazing and coating, fish fingers were fried in oil at 180°C for 8 minutes. Organoleptic indicators in terms of texture, taste, smell, color and general acceptability were assessed by panelists. The fish finger from surimi in terms of organoleptic indicator was significantly different (p<0/05) from other samples. The results of general acceptability showed that the fish fingers from surimi had higher quality than other samples. Therefore, surimi is recommended in preparation of fish finger from common carp.
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Article Type: Research Article | Subject: Sea food processing
Received: 2013/11/24 | Published: 2014/08/23

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