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

• Published in: Food chemistry 2006, Vol.99 (2), p.335-341
• Main Authors: Tokur, Bahar, Ozkütük, Serhat, Atici, Esin, Ozyurt, Gülsün, Ozyurt, Caner Enver
• Format: Article
• Language: English
• Subjects: ash content; Biological and medical sciences; Carp; color; crude protein; Cyprinus carpio; Fatty acids; Fish and seafood industries; Fish fingers; flavor; food acceptability; food composition; Food industries; food processing; Freshwater; frozen fish; Frozen storage; Fundamental and applied biological sciences. Psychology; lipid content; odors; omega-3 fatty acids; omega-6 fatty acids; Quality; sensory properties; storage time; temporal variation; thiobarbituric acid-reactive substances; Washing; water content
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2005.07.044

The effects of frozen storage at −18 °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, ω3 polyunsaturated fatty acids (PUFA ω3), and ω6 polyunsaturated fatty acids (PUFA ω6) 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 UWF 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.