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

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.

Keywords

• Carassius gibelio
• Chemical composition
• Fatty acids
• Fish finger