Production and quality of fish fingers from different fish species


CAKLI S. , TASKAYA L., Kisla D. , CELIK U. , ATAMAN C., CADUN A., et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.220, ss.526-530, 2005 (SCI İndekslerine Giren Dergi)

  • Cilt numarası: 220
  • Basım Tarihi: 2005
  • Doi Numarası: 10.1007/s00217-004-1089-9
  • Dergi Adı: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Sayfa Sayısı: ss.526-530

Özet

Production of fish fingers was achieved by using fish species such as sardine (Sardina pilchardus, Walbaum, 1792), whiting (Merlangius merlangus, Linnaeus, 1758) and pike perch ( Sander lucioperca, Linnaeus, 1758). Quality changes of battered fish patties during a period of 8 months at -18 ° C were investigated. According to the results of microbiological and chemical analysis, fish fingers were found to be within "acceptable limits" during frozen storage for 8 months. However, sensory analysis showed that, at the end of the frozen storage, fish fingers made from sardine could not be consumed because of rancidity.