جستجوی مقالات مرتبط با کلیدواژه "fish finger" در نشریات گروه "کشاورزی"

Increasing public awareness of the value, health, and hygiene of food, as well as changing lifestyles in industrialized and developing countries, has led to a demand for a variety of healthy, ready-to-eat fishery products. The paper, however, aims to evaluate the feasibility of producing fish fingers from (Sphyraena jello )and then comparing approximate compositions and spoilage indices under freezing conditions (-18) for four months. In this regard, fish finger treatments were considered, namely: Treatment 1: unwashed minced meat; Treatment 2: surimi; Treatment 3: unwashed minced meat + beef; Treatment 4: surimi + beef. Then, approximate factors (moisture, ash, fat, and protein) and spoilage indicators including free fatty acid peroxide, thiobarbituric acid, total volatile nitrogen bases were measured in products produced in zero (fresh sample), 1, 2, 3 and 4 month in freezing conditions. However, the results showed that Treatment 3 in fat (6.72%), ash (2.17%), and protein (5.61%) hold a significant difference with other treatments (P<0.05) at the end of the maintenance period. Compared to other treatments, Treatment 2 in moisture factor holds a significant difference (P<0.05), namely the highest amount of moisture (77.42). Moreover, increasing shelf life, chemical decay indices increased significantly in all Treatments (P<0.05). In the third month, peroxide index (4.56 meqO2/kg), free fatty acids (%19.3) and thiobarbituric acid (2.129 mg MA /kg), and free nitrogen bases reached their highest level in the fourth month in Treatment 3. As a result, the Treatment was declared unacceptable in the fourth month. Furthermore, holding a significant difference, Treatment 2 achieved shelf life up to the fourth month. However, the fish fingers prepared from surimi were acceptable in Treatments 2 and 4 until the end of the fourth month of storage.

In the most of the human society, the issue of shortage of time for preparing food and the advantages of aquatic protein has brought about an appropriate motivation for introducing different kinds of ready-to-eat and semi-ready-to-eat products such as finger foods and burgers etc. made out of different aquatics. This research aims to conduct sensory evaluation on the fish finger made out of the meat of barracuda (Sphyraena jello) and to compare the sensory indices (texture, odor, color, taste and total utility) under freezing conditions -18ċ for four months. Four treatments of fish fingers including (first treatment: mince, second treatment: Surimi , treatment 3: mince+ red meat, treatment 4: Surimi +red meat) were considered. The indices in the products at the times of zero (fresh sample), 1, 2, 3, 4 months were measured under freezing conditions.  The evaluations of texture description between the exiting treatments indicate that there is significant difference between Surimi bearing treatments &minced fish during the storage period (P ≤ 0.05). Meanwhile, Second Treatment  at the time Zero, production and end of storage period (120 days) acquire the highest score of the texture factor by 4.74 ± 0.42 and 3.41 ± 0.64 respectively. The highest score in the color treatment at the time Zero is allocated to Second Treatment with 4.44 ± 0.20. As for the color factor, there has been a significant difference between minced meat and Surimi Treatments during storage period (P ≤0.05).

Seafood is among the very perishable foodstuffs. For this reason, a lot of researches have focused on improving the quality of fish and increasing the shelf-life of fishery products, including the use of edible films, modified atmosphere, freezing and control of temperature. Storage in the refrigerator is one of the methods used in fish supply centers to keep quality and extend the product shelf-life. The storage of fish and seafood in the refrigerator decreases the enzymatic and chemical activity and activity of microorganisms. However, undesirable changes occur during refrigerator storage, which leads to a decrease in quality. Therefore, it is necessary to maintain the product quality by combining protective factors. The aim of the present study was to evaluate the preservation effects of salt/sugar solutions treatment on quality of fish fingers made from silver carp (Hypophthalmichthys molitrix) fillets during refrigerated storage (4ºC).

The prepared fillets (about 100 g in weight) were soaked in cold 10% salt/sugar solutions for 30 min, allowed to drain for 15 min in refrigerator and after bone separation were minced. Fish fingers were prepared after adding the ingredients and mixing, and then packaged and stored in refrigerator for 15 days. The treatments of study were as: fish fingers without any treatment (control sample), samples made from treated fillet with salt/sugar solution(50 / 50) (T2), samples made from treated fillet with salt/sugar solution (75 / 25) (T3) and fish fingers made from treated fillet with salt solution (100 %) (T4). Physicochemical, microbial (TVC and PTC) and sensory characteristics were measured at days 0, 3, 6, 9, 12 and 15.

PV, TBA and TVB-N values were increased significantly in all treatments (p<0.05). Lowest TVC count was obtained in treatment 2 at day 15 (5.8 log CFU/g). According to the obtained results, treatment 2 was the best treatment in sensory characteristics. Osmotic treatment increased the shelf-life of fillets and their products, due to the effect of preventing these solutions against the growth of spoilage bacteria, which ultimately resulted in the reduction of corrosive products such as TBA and TVB- N. The results of this study showed that osmotic solutions have the potential to replace the thermal and chemical treatments to produce a quality and healthy product with an apparent consumer sentiment.

The aim of this study was to evaluate the effect of edible Whey protein-monoglyceride coating on the quality characteristics of fish finger of Hypophthalmichthys molitrix during refrigerated storage. Fish fingers were immersed separately in coating solutions of 5% whey protein concentrate (WPC) - 1.5% Monoglyceride, 10% WPC - 2.5% Monoglyceride and 15% WPC -3.5% Monoglyceride then packed and stored in refrigerator (4˚C). Chemical (pH, PV, TBA), microbial parameters (TVC, PTC) and sensory analysis were measured at 0, 3, 6, 9, 12 and 15 days. The results showed that the pH content decreased and peroxide value and thiobarbitoric acid were significantly increased (P

The structural properties of the outer layer of the battered and breaded products is important because the maximum amount of oil absorbed was occure from the pores of the this foods. The aim of this study was investigated the effect of shape products (nugget and finger) and particle size of breading coated (particle size small, medium and large) on the sensory and quality properties of fish finger and fish nugget produced from silver carp. After preparation, the dough product was molded in two cube-shaped (finger) and round (nugget) than were covered with three differents particle size of breading (particle size small, medium and large). The treatments (three nugget (N1, N2, N3) and three finger (F1, F2, F3)) were examined undergone the chemical, physical, and sensory experiments. The effects of shape products (finger and nugget) were showed significant difference on the fat content, pH, products yield and shrinkage and the particle size of breading have significant different on the batter pick-up and breaded pick-up, pH and color (p˂0.05), and the combined effects of shape and particle size of breading were significant effects only on the water-holding capacity (p˂0.05). The moisture content of both factors was not significant (p˃0.05). The higher amount of fat was abserved in fish finger, whereas the fish nugget was showed the higher levels of pH, products yield and shrinkage. The large breading particle saize displayed the highest products yield, breaded pick-up, pH, redness and yellowness index and the lowest of lightness index (p˂0.05). Treatments that coated with smaller breading particle size have smoother and more uniform coating and by increased particle size the surface roughness was increased. Generally accepted fish finegrs that coated with large particle size breading was higher than other treatments.

Plant extracts are rich sources of natural antioxidant and antibacterial compounds. In recent decades، the need for using natural antioxidants in foods، pharmaceuticals and cosmetics has promopted extensive scientific research. The purpose of this study was to investigation of effect of different percentages of rosemary extract (0، 1، 2. 5 and 5%) on the quality، chemical and microbial of the produced fish fingers from minced of silver carp. Samples were stored in the refrigerator at a temperature of 4±1°C (for 15 days). Chemical and microbial tests (parameters of pH، thiobarbitoric acid (TBA)، volatile nitrogen bases (TVN)، total bacterial count) were performed on the prepared samples during the store period. Based on the results، total bacteria counts، showed that rosemary extract has anti-bacterial properties، except 6، every day control samples compared to samples treated rosemary extract total bacterial load is more. The results showed that in samples treated with rosemary extract، pH decreased during storage significantly، this decrease is partly due to the anti-bacterial effect of rosemary extract (P<0. 05). The antioxidant properties of rosemary extracts inhibit TBA exceed acceptable limits during the maintenance period. TBA values in samples treated with rosemary extract significantly lower than the control samples from day 6 to the end of the storage period. Volatile nitrogen bases in samples treated with different concentrations of the rosemary extract (except 5%) did not exceed acceptable limit during storage period. Based on the results of this study، can be used from rosemary extract (1%) for to keep of the quality of fish finger in cold conditions for a short period.

The aim of this study was to evaluate the effect of edible gelatin coating on the quality characteristics and shelf life of fish finger of Hypophthalmichthys molitrix during refrigerated storage. Fish fingers were immersed in coating solutions of gelatin 4% and then dried, packed and stored in refrigerator (4˚C). Chemical (moisture, protein, fat, ash, pH, PV, TBA and TVB-N) and microbial parameters (TVC and PTC) were measured at 0, 3, 6, 9, 12, 15, 18 and 21 days. According to the obtained results by increasing of storage time moisture and fat content decreased and pH value were significantly increased (P < 0.05). While there was no significant difference between the ash content of control and coated samples (P < 0.05). Peroxide value and thiobarbitoric acid of coated samples were lower than the control. The TVB-N value of control and coated samples were 27.80 and 27.46 mg N/100g of flesh fish in 12 days of storage that higher than acceptable value. The total viable count (TVC) and psychrotrophic count (PTC) of fish fingers were significantly increased (P < 0.05) during refrigerated storage. The results of this research indicate that the gelatin coating reduces the oxidation, but has no effect in reducing the value of microbial count.

Three types of fish fingers prepared from common carp (Cyprinus carpio) meat (chopped fillet, minced, and surimi) were organoleptically compared. After the molding, glazing and coating, fish fingers were fried in oil at 180°C for 8 minutes. Organoleptic indicators in terms of texture, taste, smell, color and general acceptability were assessed by panelists. The fish finger from surimi in terms of organoleptic indicator was significantly different (p

The effect of edible chitosan and chitosan-gelatin coating on the quality of fish finger from silver carp during refrigeration was assessed. Fish fingers were immersed separately in coating solutions of chitosan 1% and chitosan 1%-gelatin 4%, packed and stored in refrigerator (4±1˚C) for 30 days, then their chemical (TVB-N, PV, TBA) and microbiological characteristics (TVC and PTC) were analysed. Total volatile basic nitrogen value of coated sample with chitosan was lowest while there was no significant difference between the thiobarbituric acid value of coated treatments (p

The aim of this study was to evaluate the effects of xanthan, alginate, CMC and thawing properties on "Finger Fish" quality. Different gums added to pre-dust, to compare these effects and moreover thawing in air and microwave to compare with deep fat frying. Results depicted no significant differences in WHC and ash content (P>0.05). Types of added gums and thawing procedures had significant effects on crust adhesion (P<0.05). Effects of gum, thawing method and interactions on moisture were significant (P<0.05). Fat content of "Finger Fish" just affected by pre-dust gum type (P<0.05). Control fried group showed the highest and alginate-air group showed the lowest product yield (P<0.05). Gum type and thawing method had significant effects on L*, a* and b* value (P<0.05). Control group had the highest sensorial scores. Overall results showed common frying is the best in frozen "Finger Fish" thawing method and adding mixture of gums and flour into pre-dust has negative effects on final quality yield.

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.

The changes on proximate and fatty acids profile during surimi production and also during frying of fish fingers produced from mince and surimi of common carp were investigated. In surimi production process, moisture increased from 70.95% to 75.17% and instead crude protein and fat was reduced from 18.71% to 12.22% and 2.27% to 1.98%, respectively. After frying of fish finger produced from mince and surimi in sunflower oil, crude fat were increased from 2.27% to 5.58% and 1.98% to 4.01%, respectively. Crude protein and moisture was decreased during frying. Totally, sixteen fatty acids were identified of saturated, polyunsaturated and monounsaturated fatty acids in fish fingers. Washing of fish mince reduced myristic acid content from 7.98% to 1.30%. During frying the content of oleic, linoleic and palmitic acid were increased in fish fingers and instead the other fatty acids percent was decreased after frying. PUFA/SFA ratio in fish finger produced from mince and surimi during frying was increased from 0.45 to 0.65 g/100 g fatty acid and 0.61 to 0.62 g/100 g fatty acid, respectively.