Production and quality of fish fingers from different fish species

被引:0
|
作者
Sükran Cakli
Latif Taskaya
Duygu Kisla
Ufuk Çelik
Can Altinel Ataman
Asli Cadun
Berna Kilinc
Ramin Haji Maleki
机构
[1] Ege University,Faculty of Fisheries
来源
European Food Research and Technology | 2005年 / 220卷
关键词
Fish finger; Quality; Sardine; Whiting; Pike perch;
D O I
暂无
中图分类号
学科分类号
摘要
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.
引用
收藏
页码:526 / 530
页数:4
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