Quality of Fish Finger Produced from Common carp (Cyprinus carpio) During Storage time at 4 °C

Fish finger is a semi-prepared product of fish that many studies have been done to improve its texture, taste, flavor and color. The present study aims at investigating the quality and sensory characteristics of fish fingers produced from fillet and surimi of common carp during storage in refrigerator. Fish fingers were packed and then stored in refrigerator (4 °C). Chemical parameters (fat content, heme iron, peroxide value (PV), Thiobarbituric Acid (TBA), total volatile baseic nitrogen (TVB-N) were measured and sensory analysis (texture, smell, taste, color and total acceptance) were determined by panelists on 0, 3, 6 and 9 days. The amount of peroxide (meq o2 /kg fat fish), thiobarbituric acid (mg malondialdehyde/kg fish flesh) and total volatile bases nitrogen (mg N/100 g fish flesh) of fish fingers between treatments were significantly different (P< 0.05). While the values of fillet and surimi fish finger reached to 4.07, 0.9, 33.17 and 3.53, 0.77 and 13.73 at the end of storage, respectively. The increase of values in fillet fish fingers was more than surimi fish fingers (P< 0.05). Heme iron content in both treatments showed a significant decrease. Total fat of fillet fish finger showed a significant decrease in comparison to surimi at the end of storage. Results of sensory analysis indicated significant reduction in sensory characteristics of fish fingers. Based on sensory analysis of two different types of common carp fish fingers shelf life was determined six days in refrigerator.