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Chemical and physical properties of mince and surimi prepared from common carp were compared during 3 months of frozen storage. After preparation of minced meat, both unwashed mince and surimi were put in zip-lock bags and stored at -18°C for a period of 3 months. No significant changes (p>0.05) in protein and total fat in both treatments were observed during different periods of storage. Peroxide value (PV) increased in the unwashed mince significantly whereas in surimi it increased only at the end of storage period. TBA and TVB-N values in surimi treatment were lower than the unwashed mince after three months storage. Regarding the TPA results for the unwashed mince, a decreasing trend was recorded in several physical properties such as hardness, cohesiveness, elasticity, chewiness and gumminess, whereas these parameters remained nearly constant for the surimi after three months of storage. In conclusion, surimi from common carp could preserve its quality characteristics during frozen storage.

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  This study aimed to investigate the quality characteristics of fish protein powder (FPP) from common carp raw surimi and its mince prepared by application of freeze-drying technique. To prepare test samples, either distilled water or 0.5M NaCl solution was used and parameters such as water holding capacity (WHC), emulsion capacity (EC), emulsion stability (ES) and oil absorption (OA) were determined. According to the results, WHC did not show any significant differences in samples prepared either by distilled water or 0.5M NaCl solution. In terms of EC, after 6, 12, 24, 48 and 72 h in samples prepared by use of 0.5M NaCl, no significant differences was observed between treatments. However, by use of distilled water, the differences became significantly (P<0.05) different. In this study, FFP from raw surimi showed higher and significant OA capacity compared to the one from fish mince. Finally, among color indices, L* and a* values showed significant difference between FFP from raw surimi and fish mince. It can be concluded that as there was no significant differences between FPP from common carp raw surimi and unwashed mince in terms of functional properties, therefore, if we expect lighter and whiter color in enriched product with protein powder, surimi FPP would be an appropriate choice, however, it needs to be confirmed by sensory evaluation test.  

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Optimum utilization of animal protein byproducts results in the use of maximum production capacity in existing processing plants. The purpose of this research was to develop a new and ready-to-eat product from fish mince and chicken protein isolate with desirable sensory characteristics by using the D-optimal Mixture Design, Quantitative Anatomical Analysis (QDA), and Principal Components Analysis (PCA ). Initially, 13 prototypes containing different percentages of fish mince and chicken protein isolate (totaling 70% of the product formulation) were prepared. After sensory evaluation by QDA method, a prototype was selected as the optimum treatment, which included 50% fish mince and 20% chicken protein isolate and 30% other ingredients. The sensory stability of the optimum prototype was investigated in comparison with the control treatment during 90 days of frozen storage. Physicochemical analysis (pH, TVB-N, PV and TBARS) and microbial tests were also used to investigate the qualitative changes of the prototypes. The results showed that the optimum prototype had better sensory and quality indexes than the control sample. This study introduces chicken protein isolate as a new food ingredients. It also emphasizes the use of a combination application of QDA and PCA analysis and the D-optimal Mixture Design model in designing and manufacturing a product with the optimal formulation. Because these data will be applicable and valid for industrial scale production.