ORGANOLEPTIC ASSESSMENT OF THREE TYPES OF FISH FINGERS PREPARED FROM COMMON CARP (CYPRINUS CARPIO)

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TARKHASI AHMAD; ALIZADEH DOUGHIKOLAEE EBRAHIM; SEDAGHAT MEHDI

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Paper Information

Journal: JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST) Year:2014 | Volume:3 | Issue:2 Page(s): 51-57

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Title

ORGANOLEPTIC ASSESSMENT OF THREE TYPES OF FISH FINGERS PREPARED FROM COMMON CARP (CYPRINUS CARPIO)

Author(s)

TARKHASI AHMAD | ALIZADEH DOUGHIKOLAEE EBRAHIM | SEDAGHAT MEHDI | Issue Writer Certificate

Keywords

ORGANOLEPTIC ASSESSMENTQ2

SURIMIQ2

FISH FINGERQ2

COMMON CARPQ2

Abstract

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 friedinoilat180oC 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<0.05) from other samples. The results of general acceptability showed that the FISH FINGERs from SURIMI had higher quality than other samples. Therefore, SURIMI is recommended in preparation of FISH FINGER from COMMON CARP.

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APA: Copy

TARKHASI, AHMAD, ALIZADEH DOUGHIKOLAEE, EBRAHIM, & SEDAGHAT, MEHDI. (2014). ORGANOLEPTIC ASSESSMENT OF THREE TYPES OF FISH FINGERS PREPARED FROM COMMON CARP (CYPRINUS CARPIO). JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST), 3(2), 51-57. SID. https://sid.ir/paper/246834/en

Vancouver: Copy

TARKHASI AHMAD, ALIZADEH DOUGHIKOLAEE EBRAHIM, SEDAGHAT MEHDI. ORGANOLEPTIC ASSESSMENT OF THREE TYPES OF FISH FINGERS PREPARED FROM COMMON CARP (CYPRINUS CARPIO). JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST)[Internet]. 2014;3(2):51-57. Available from: https://sid.ir/paper/246834/en

IEEE: Copy

AHMAD TARKHASI, EBRAHIM ALIZADEH DOUGHIKOLAEE, and MEHDI SEDAGHAT, “ORGANOLEPTIC ASSESSMENT OF THREE TYPES OF FISH FINGERS PREPARED FROM COMMON CARP (CYPRINUS CARPIO),” JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST), vol. 3, no. 2, pp. 51–57, 2014, [Online]. Available: https://sid.ir/paper/246834/en

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