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

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.

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

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.