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

dc.creator	Izci, Levent
dc.date	2009-12-31T22:00:00Z
dc.date.accessioned	2020-10-06T09:35:55Z
dc.date.available	2020-10-06T09:35:55Z
dc.identifier	29092533-24ee-4d94-88c3-95bc4e067e34
dc.identifier	https://avesis.sdu.edu.tr/publication/details/29092533-24ee-4d94-88c3-95bc4e067e34/oai
dc.identifier.uri	http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/55991
dc.description	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 omega-9) and C18: 2 omega-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. (c) 2010 PVJ. All rights reserved
dc.language	eng
dc.rights	info:eu-repo/semantics/closedAccess
dc.title	Utilization and Quality of Fish Fingers from Prussian Carp (Carassius gibelio Bloch, 1782)
dc.type	info:eu-repo/semantics/article

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