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Information Journal Paper

Title

AN ANALYSIS OF THE ORGANOLEPTIC PROPERTIES OF THREE TYPES OF FISH FINGERS PRODUCED FROM SILVER CARP FLESH

Pages

  1-10

Keywords

SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX)Q3

Abstract

 Silver carp FILLETs were used to prepare three types of FISH FINGERs (Slice, Mince and SURIMI). FISH FINGERs were battered, breed and fried in frying machine for 3 minuets at+180oC. Organoleptic factors including texture, taste, odor, color and general acceptability were measured.Results showed that color and flavor of SURIMI FISH FINGERs were better than those of other types of FISH FINGERs in this study. The texture of slices and SURIMI FISH FINGERs were better than that of FISH FINGERs produced from mince.General acceptability assessments showed that SURIMI FISH FINGERs have significant acceptability compared to other types of FISH FINGERs. Thus, the use of SURIMI from silver carp flesh for FISH FINGER production is recommended.

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    • Cite

    APA: Copy

    TANGESTANI, R., ALIZADEH DOUGHIKOLAEE, E., & ELYASI, A.. (2010). AN ANALYSIS OF THE ORGANOLEPTIC PROPERTIES OF THREE TYPES OF FISH FINGERS PRODUCED FROM SILVER CARP FLESH. JOURNAL OF FISHERIES (IRANIAN JOURNAL OF NATURAL RESOURCES), 63(1), 1-10. SID. https://sid.ir/paper/161958/en

    Vancouver: Copy

    TANGESTANI R., ALIZADEH DOUGHIKOLAEE E., ELYASI A.. AN ANALYSIS OF THE ORGANOLEPTIC PROPERTIES OF THREE TYPES OF FISH FINGERS PRODUCED FROM SILVER CARP FLESH. JOURNAL OF FISHERIES (IRANIAN JOURNAL OF NATURAL RESOURCES)[Internet]. 2010;63(1):1-10. Available from: https://sid.ir/paper/161958/en

    IEEE: Copy

    R. TANGESTANI, E. ALIZADEH DOUGHIKOLAEE, and A. ELYASI, “AN ANALYSIS OF THE ORGANOLEPTIC PROPERTIES OF THREE TYPES OF FISH FINGERS PRODUCED FROM SILVER CARP FLESH,” JOURNAL OF FISHERIES (IRANIAN JOURNAL OF NATURAL RESOURCES), vol. 63, no. 1, pp. 1–10, 2010, [Online]. Available: https://sid.ir/paper/161958/en

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