Production and quality of fish fingers from different fish species
Articles > Article · 2004
Authors: Şükran ÇAKLI, L TASKAYA, Duygu KIŞLA, Ufuk ÇELİK, CA ATAMAN, A CADUN, Berna KILINÇ, RH MALEKI
EUROPEAN FOOD RESEARCH AND TECHNOLOGY, Journal Indexed in SCI Expanded, International, 2004, vol 220, pp 526-530
DOI: 10.1007/s00217-004-1089-9
Summary
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.