Chemical and sensory quality changes of fish fingers, made from mirror carp (Cyprinus carpio L., 1758), during frozen storage (-18 degrees C)

Tokur B., Ozkutuk S. , Atıcı E., Ozyurt G. , Ozyurt C. E.

FOOD CHEMISTRY, cilt.99, ss.335-341, 2006 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 99 Konu: 2
  • Basım Tarihi: 2006
  • Doi Numarası: 10.1016/j.foodchem.2005.07.044
  • Sayfa Sayıları: ss.335-341


The effects of frozen storage at -18 degrees C on the chemical and sensory qualities of fish fingers produced from unwashed and washed mirror carp (Cyprinus carpio) mince were investigated. The amounts of moisture, crude protein, lipid, crude ash, omega 3 polyunsaturated fatty acids (PUFA omega 3), and omega 6 polyunsaturated fatty acids (PUFA omega 6) in fish fingers produced from unwashed mince (UWF) were found to be 68.50%, 15.5%, 6.00%, 2.20% 2.31%, and 55.2%, respectively, while they were found to be 70.23%, 10.8%, 2.14%, 1.80%, 2.28%, and 54.6%, respectively, in carp fingers produced from washed mince (WF). The thiobarbituric acid value (TBA, mg malonaldehyde/kg) was found to be significantly higher in mince of WF than in mince of UWF and increased significantly during frozen storage in both the mince of UWF and WF (p < 0.05). A significant decrease in pH was obtained throughout the washing treatment (p < 0.05). There were no significant differences of pH in either the mince of LTWF or WF between the beginning and end of the storage periods (p > 0.05), whereas a sharp increase was observed in the fourth month in both groups. The protein solubilities of the mince of both UWF and WF decreased significantly throughout the storage periods (p < 0.05). Sensory parameters of colour, odour, flavour, and general acceptability for both groups decreased during the frozen storage period (p < 0.05) but were still within acceptable limits. It was also concluded that mirror carp was a good source for fish fingers and that product could be stored for five months in a frozen state without undesirable changes of sensory and chemical qualities. (c) 2005 Elsevier Ltd. All rights reserved.