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(Hypophthalmichthys molitrix)
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S V - & S "' - % 4 "'4 m W /4 9 ! KJ#F . S K / Z b1#4 .'4 "' # K / Z ;# @ ' , *# - ;#7Z> ! KJ#F . % " _- j , # , & ! KJ#F . 37] '? ;# , 1 8#F n _C % 4 e- '- , U#a%- K ? . - !# % ./& " - `+F , # /4 9 ! (# 3 (-) # ' @) S # ( - `#Z7- K #> 3[ / # 4 * #= Shabanpour h #%- # n _C h #%- , & ! KJ#F . S , # 37] , 7 ,? 7 j , # ! KJ#F , & (QccM) .'4# # . S (Qcck) * #= Tokur h #%- . S *# - / # ,9'4 # / #> , # ! "' - % 4 "'4 % 4 "'4 m W /4 9 ! KJ#F ! KJ#F . S ! U Z ;#7Z> ! KJ#F ; #$ 5'@ . /0 # ) j , # , 7 ; #$ # '4# , " _- j , # , & 7?#Z # . S /$J , 7 / # ,9'4 # / #> . '- #0-) )) Z7 / @ '- , S # !) / - ,0 K #> , & ! KJ#F . S .'4# . S V - & (!# & " ! . "'4 m W /4 9 ! KJ#F . S ! ) , F , # ! ,Z C # #Z1 * , - / Z /$J , # ! , F ;#$J , ' # ./ 9 "' #- (, # ! } C K > ! KJ#F . S K #> .-# K . S n 7% /$J !# % Y# A#F www.SID.ir Archive of SID ... h #%- 4, J +? . 4, ' ? *# # S V - #& / - " _- j , # , & . 9 ,& ,%7 J #7 n _C .'4# , n _C 7?#Z . *# ! /4 '0 ! , #7?#Z 4, #0 *# - ,%7 J #7 . S ' ? ' ,& . 9 ; J . S #9'-# "'4 m W /4 9 ! # ' @ A BC ' , - Anonymous, 2006. Iran fishery statistical year book. pp.32-37. - ASTM, 1969. Manual on sensory testing methods. American society for testing and materials, 1916 Race Street, Philadelphia, Pa. 19103, USA. 33-42. - Baker, J., 2005. Processing fish finger with bread crumbs, University Putra Malaysia Publications, pp: 142. - Cakli, S., Taskaya L., Kisla D., Celik U., Altinel C., Cadum A., Kilinc B., Haji R., 2005. Production and quality of fish fingers from different fish species, European Food Research Technology, 220: 526-530. - Chen, W.L. and Chow C.J., 2001. Studies on the physicochemical properties of milkfish myoglobin, Journal of Food Biochemistry. 25: 157-174. - Elyasi, A., 2009. Fish finger production of rearing Iranian cyprinidae, Master science seminar, Zabol University,pp: 9-18. - Fahim, H. R., 1997. Cann production of rearing cyprinidae. Fifteenth National Conference of Iranian Fisheries. 315-430. - FAO, 2006. State of world aquaculture: FAO Fisheries Technical Paper, 500, Food and Agriculture Organization. Rome, Italy. - Haard, N.F., Simpson B.K., Pen B.S., 1994. Sarcoplasmic proteins and other nitrogenous compounds, In: Seafood Proteins, (Esd. Z.E., Sikorski H B.S. Pan and F. Shahidi), Chapman and Hall, New York, pp: 13-40. - Herborg, L., 1976. Production of separated fish mince for traditional and new products, Food Minced Fish Symposium, pp: 82-83. - Moeeni, S. and Farzanfar A., 2005. Fish burger production of Persian golf shark. Journal of Iranian Agriculture. 6: 1143-1151. - Nazari, R. M., 1997. Biology and reproduction of silver carp. Publication of Iranian Fisheries Organization. 64 p. - Oehlenschlager, J., 2002. Influence of different pre-storage treatment on resulting shelf life of iced-stored barents-sea cod, Journal of Aquatic Food Product Technology, 11: 187- 200. - Park, J.W. 1995. Surimi gel colors as affected by moisture content and physical conditions,. 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The effect of heat-induced changes in nitrogenous constituents on the properties of sea foods, In: Seafood Proteins. ( Eds. Z.E. Sikorski, B.S. Pan and F. Shahidi. Chapman and Hall), New York, USA. pp: 54-98. - Tokur, B., Ozkutuk S., Atici E., Ozyurt G., Enver C., 2006. Chemical and sensory quality changes of fish fingers, made from mirror carp (Cyprinus carpio), during frozen storage, Journal of Food Chemistry, 99: 335-341. www.SID.ir Archive of SID Journal of Fisheries (Iranian Journal of Natural Resources)., Vol. 63, No. 1, 2010. pp. 1-10 10 An analysis of the Organoleptic properties of three types of fish fingers produced from silver carp flesh R. Tangestani1, E. Alizadeh doughikolaee *2 and A. Elyasi 1 1 M. Sc. Fisheries, Department of Fisheries, Faculty of Natural Resource, Zabol University, I.R.Iran 2 Assistant Prof., Faculty of Natural Resource, Zabol University, I.R.Iran (Received: 10 May 2009, Accepted: 14 March 2010) 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 +180°C. 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. Key words: Organoleptic properties, Fish finger, Fillet, Surimi, Silver carp (Hypophthalmichthys molitrix) *Corresponding author: Tel: +98 915 8380946 ,Fax: +98 542 2232600 , E-mail: [email protected] www.SID.ir