International Journal of AgriScience Vol. 3(10): 796-806, October 2013 www.inacj.com ISSN: 2228-6322© International Academic Journals

Evaluation of qualitative changes of fish fingers made from big head (Aristichthys nobilis) during frozen storage

Rezaei N. 1* Hedayatifard M. 2 1Department of Food Science and Technology, Islamic Azad University, Science and research Ayatollah Amoli Branch, Iran. *Author for correspondence (email:Negin rezaei, Email:[email protected]) 2Department of Chemistry, College of Sciences, Islamic Azad University, Ghaemshahre Branch, Iran

Received August 2013; accepted in revised form September 2013

ABSTRACT This study tested changes in qualitative and nutrition values of frozen fish finger samples processed from big head carp (Aristichthys nobilis) flesh. Fish finger samples were produced according to various formulations; 1, 2, and 3 with percentages of fish at 70%, 80%, and 93.5% respectively. Comparisons were made on qualitative changes and nutritional values of the three tested fish finger formulations. Samples were stored at -18˚C. Changes were evaluated and samples were studied by evaluators at various stages of the storage period 0, 30, 60, and 90 days. The results showed the lowest and highest amounts of protein content were in formulas 1 and 2 respectively. Amounts of protein, lipid, and carbohydrate in formula 1 decreased during storage time from 0 to 90 and the moisture content increased. The highest and lowest amounts of iron were recorded in formulas 1 and 2 respectively; changes of iron content during the freezing period indicated the highest amount of iron on day 0 of storage and lower amounts on days 30, 90, and 60 after storage for formula 1. The results of the study on changes of peroxide (PV), thiobarbituric acid (TBA) and total volatile nitrogen (TVN) contents showed that the lowest and highest levels of PV were recorded in formulas 3 and 1, and the lowest and highest levels of peroxide were recorded on days 30 and 60 of storage, respectively. The PV index, determined that 90 days was the longest shelf life for samples stored at -18˚C.

Keywords: Big head carp (Aristichthys nobilis), Fish finger, Quality characteristics, Microbial load.

INTRODUCTION markets (Safiyari and Moradi 2005). Aquatic products are among the most Cyprindaes are the most important variety of important sources of food in existence as farmed fish in the world today, they can be they can provide a good source of protein, farmed in various different climatic which is an essential part of the human diet. conditions and are also available to cities in Therefore consumption of aquatic products non-coastal areas. These fish are an in a society can contribute to its overall appropriate choice for an aquaculture health (Nowsad, 1993). In Iran, in spite of enterprise targeting the supply of family recent improvements in the availability of foodstuff consumer market in all areas of fish products, there is still little variety Iran. Among Cyprindaes is the fish known available in terms of supply and distribution as big head carp, so called because of its big of new products in consumer head (Vosoghi 1992). People have

International Journal of AgriScience Vol. 3(10): 796-806, October 2013 796

traditionally consumed fish from as far back examined the effects of freezing (-18˚C), on as the fifteenth century and it has been fish finger samples produced from washed processed and consumed in many different and unwashed ground meat mirror carp fish ways, particularly in the Far East, and (CyprinuscarpioL.,1758), and results especially in Japan. Contemporary lifestyles determined that sensory parameters of color, in industrial societies leave people with little odor, flavor, and general acceptability time for food preparation so ready made decreased for both groups during frozen food from fish such as fish fingers have storage but evaluations still rated the product entered the food market and become an as acceptable. The maximum amount of important part of the family foodstuff storage time for and fish cake market (Hedayatifard 1998). Fish finger is a made of fish were examined by product related to , which is Oyelese (2006). The study examined paste one of the most widely prepared seafood made of healthy fish, processed according to products in the world. It has high nutritional eight different procedures and stored for a value rich in omega-3, proteins, B vitamins period of 75 days. Also, fish finger samples and minerals as well as low saturated fatty that had been prepared, dried well and kept acid content and low cholesterol, and as a for 3 months showed that quality was result, many studies have been done on preserved. Development and acceptability of production processes and quality fish burgers prepared from Selaroides maintenance of such fish products. Leptolepis and Aristichthys nobilis (big head Hedayatifard et al., (1998) reported on the carp) were evaluated by Yu and Siah in production of fish cutlet made from big head 1998; tests for consumer satisfaction carp fish (Aristichthys nobilis) filet in three indicated that fish burgers prepared from different formulas. The processed fish S.leptolepis fish and big head carp fish flesh products were evaluated for quality and were well accepted at the ratio of 40 to 60 in nutritional value. Results of these tests terms of flavor, texture, color and juiciness. showed that the cutlet product prepared from The purpose of this study was to prepare fish big head fish flesh had the necessary finger samples from big head carp fillet with desirability in terms of chemical, an acceptable formula and to examine microbiological and sensory factors. Izci et changes in terms of nutritional value and al., (2011) examined chemical changes in quality during periods of frozen storage. fish fingers produced from smelt sand (Atherinaboyeri) during a period of freezing MATERIAL AND METHODS (6 months at -18˚C), and the report Preparing fish paste and producing fish demonstrated significant chemical changes finger in terms of decreases in contents of moisture 5 kg of live male big head carp (Aristichthys and protein and significant increases of lipid nobilis) fish was purchased from the fish and ash contents. Olayinka et al., (2009) market in Babol, Iran in May. This was studied microbiology in food ingredients then transported to the laboratory after being and conducted sensory evaluation of fish kept on ice for about an hour. The fish were finger samples prepared from shrimp; the gutted and had their heads and tails study concluded that fish finger produced removed, they were then washed with water from shrimp was safe and healthy in terms at 10˚C. The fillets were then dewatered of microbiological evaluation and it had using a cleaning cloth. The prepared fillets good nutritional value and maintained a high were skinned and then the fish meat was amount of protein. Tokur et al., (2006) minced using a kitchen meat mincer (Pars

797 International Journal of AgriScience Vol. 3(10): 796-806, October 2013 Khazar, model Samira, Iran) using a plate a metal pot in oil to be fired at 180˚C for 3 with 4 mm diameter holes. minutes according to the method To produce Surimi, the ground fish flesh and then finally put into containers (Bakar was washed with water at 8˚C and brine at 2005). A panel of 25 trained chefs was 0.2 percent, in the ratio of 3 to employed to test the fish finger samples for 1(water:flesh). Washing and dewatering was their choice of the best formula of cooked done manually and then the fish finger and fried fish finger. Members of the panel formulas were prepared according to Table recorded their responses on supplied 1. Then they were then molded in to questionnaires by giving scores for products diagonals of about 5 to 6 centimeters and that were then calculated on ASTM (ASTM depth of 1 centimeter and were put onto 1969). Results showed that fish finger special trays. The prepared samples were put samples prepared with formula 1 obtained in to special bags and cooked in water at the most acceptable scores on sensory 180˚C for 30 minutes. Before the fish finger evaluations. So, the outcome was packaged samples were fried, the cooked paste was in order of nutritional value and food quality mucilaged. The mucilage formula included factors for the duration of the frozen storage 30% wheat flour, 10% corn flour and 60 % period at -18˚C. drinking water. Samples were then put in to

Table 1. Ingredients of fish finger was prepared with 3 formula formulas Fish Soy Wheat Salt% Sugar% Pepper% Cumin% Onion Garlic Thyme% flesh% bean% flour% powder% powder% 1 70 13.25 13.25 1.5 1 0.2 0.2 0.2 0.2 0.2 2 80 13.5 3 1.5 1 0.2 0.2 0.2 0.2 0.2 3 93.5 3 3 1.5 1 0.2 0.2 0.2 0.2 0.2

Chemical analysis amount of carbohydrate (except cellulose Chemical analyses of the fish finger samples and organic acids). Of course, all possible were made for moisture, protein, lipid, ash, errors in other parts of the measurement can carbohydrates and iron contents obtained affect this computation (Hoseini 1999). from the total heme fraction. Evaluation of iron content (iron from the Evaluation of moisture content was obtained total heme fraction), 0.01 mg/ml of iron by calculating the difference in weight of solution was added to 11 balloons of 100 ml, samples kept in the oven for 24 hours at respectively 0, 5, 10, 15, 20, 25, 30, 35, 40, 105±2˚C (AOAC 1995). Evaluation of ash 45, and 2 ml of HCL was added to each of content was determined by the electrical them and the volume of each solution was furnace method (AOAC 1995). raised to 100 ml by adding pure distilled Evaluation of protein content was made with water. 1 ml hydrochloride solution, 5 ml the Kjeldahl method and lipid percentages buffer solution, and 1 ml Ortho were evaluated by the Chloroform- Phenanthroline was added to 10 ml of each Methanol method (Olayinka et al., 2009). solution and the volume of each solution Evaluation of carbohydrate content was was raised to 25 ml by adding distilled made by subtracting total amounts of water. Absorbance intensity of the solution moisture, lipid, protein, ash and fiber and the was read by Spectrophotometer (Shimadzu resulting carbohydrate contents from 100 to spectrophotometer (Model UV120-02, determine percentages. The number Japan), at the wavelength of 510 nm. And obtained from the calculation showed the amounts of iron in each sample were

International Journal of AgriScience Vol. 3(10): 796-806, October 2013 798

demonstrated by drawing a standard calculated according to the following diagram (Hoseini 1999). equation (Natseba et al., 2005). Peroxide value (PV) TBA=(As-Ab)×50/200 Evaluation of peroxide content was taken Total volatile nitrogen (TVN) using a modified method of Lee (1971). Evaluation of TVN was made by the About 0.5 - 1.0 g (w) of the lipid was Kejeldahl device. 10 g of each Surimi accurately weighed into 250 cm3 of sample was transferred to a 500 ml balloon, chloroform (containing 0.01% Buthylated then 2 g of magnesium acid was added to it hydroxytoluene (BHT) and shaken for 30 s as a catalyst, 300 ml distilled water for to dissolve the lipid. 50 cm3 of the solvent distillation and finally, 25 ml of 2 % Boric mixture (glacial/acetic acid: chloroform 3:2 acid was added. This solution was heated for v/v) was added to the flask and then gently 45 minutes until its color changed to yellow, rotated to facilitate mixing. 1 cm3 of then it was mixed with normal 1% sulfuric saturated potassium iodide was then added, acid to change to its first color (purple)( mixed and kept in a dark cupboard for 3 Hedayatifard, 1998). min. 100 cm3 of distilled water was added to Statistical analysis the mixture and the liberated iodine was The obtained data were analyzed on the titrated with 0.05 M sodium thiosulphate ANOVA one-way test, using the SPSS 18.0. solution using 2% freshly prepared starch as Comparison of results for nutritional value an indicator. and quality tests were determined by Thiobarbituric acid (TBA) Duncan’s multiple range test and graphs Evaluation of TBA was determined by the were constructed using Excel. colorimetric method. 200 mg of each ground fish flesh sample was transferred to a 25 ml RESULTS AND DISCUSSION balloon and then made up to the required Changes of protein percentage volume by 1- Butanol. 5 ml of the above The results of evaluations of protein content mentioned mixture was put into clamshell showed that formula 2 (80% fish flesh), had dry tubes and 5 ml of reagent TBA was the highest protein content and formula 1 added to the mixture. The clamshell tubes (70% fish flesh), had the lowest. There was were put into water at 95˚C for 2 hours and no significant difference determined left to cool down to room temperature. Then between formulas 1 and 3 (93.5% fish the amount of absorption (As) was read in flesh), (P>0.05 ( (Table 2). The lowest 532 nm in the control of distilled water amount of protein was recorded in formula 1 (Ab). The amount of TBA (1 mg of on day 90 and highest on day 0 (Table 3). malondialdehyde in 1 kg of fish texture) was

Table 2. Results of nutritional value evaluation of three fish finger formulas Formulas Protein Lipid Ash Moisture 1 17.97±0.21a 3.23±0.09c 2.01±0.02b 74.65±0.21a 2 21.18±0.96b 2±0.007a 1.25±0.35a 75.75±0.07b 3 18.1±0.14a 2.92±0.01b 2.45±0.07b 75.45±0.21b a-c Value in the same columns with different superscript letters within a same strain are significantly different (P<0.05)

This reduction of the amount of protein can protein percentages in raw fish samples, be attributed to changes to the protein during fresh fish finger and fried fish finger of storage time into nitrogen solution Prussian carp (Carassiusgibelio), and results (TVN)((Burt, 1988). Izci (2010) reported on showed protein percentages in the afore-

799 International Journal of AgriScience Vol. 3(10): 796-806, October 2013 mentioned samples as 17.99±0.33, decreased protein content in the tested 17.43±0.43 and 15.57±0.38 respectively. samples. The study concluded that the frying process

Table 3. Results of nutritional value evaluation of formula 1 during storage Time(months) Protein Lipid Ash Moisture 0 17.97±0.21b 3.23±0.09c 2.01±0.02a 74.65±0.21a 30 17.53±0.11a 2.75±0.1b 2.93±0.09b 75.46±0.5a 60 17.6±0.11ab 2.81±0.08b 2.18±0.12a 76.77±0.67b 90 17.29±0.14a 2.41±0.05a 2.12±0.01a 77.74±0.09b a-c Value in the same columns with different superscript letters within a same strain are significantly different (P<0.05)

Changes of lipid percentage 75.75 ± 0.07 was recorded in formula 2. Comparison of the amounts of lipid showed Statistical analysis showed there was no that there was a significant difference significance difference between formulas 3 between the 3 formulas of fish finger and 2 (p>0.05) and significant difference (P<0.05). Formula 2 had the lowest amount between formulas 2 and 3 compared to of lipid and formula 1 had the highest (Table formula 1 (p<0.05). During the time 2). The low lipid content recorded in between day 0 to day 90, the moisture formula 1 was recorded on day 90 and the content in formula 1 increased. The lowest highest lipid content was recorded on day 0, moisture content was recorded on day 0 and and there was a significant difference the highest on day 90. There was no between evaluations recorded on day 0 and significant difference determined between day 90 (Table 3). Changes in Lipid content days 0 and 30 or between days 60 and 90 had an important role, as the index showing (Tables 2 and 3). This increase in moisture loss of quality and total lipid is one of the content can perhaps be attributed to the most important indexes to determine levels decreasing process of lipid oxidation. There of frozen fish spoilage. The final reduction is an inverse relationship between the of total lipid in the measured samples was amount of moisture and lipid content in fish likely due to lipid oxidation and the effect of flesh. enzymes in lipid hydrolytic spoilage and Moisture is one of most important factors in changes to free fat acids (FFA)(Ben et al., terms of evaluations of the quality of ground 1999). Izci (2010) reported on lipid contents fish flesh and Surimi. This decrease in in samples of raw fish, fresh fish finger and moisture content in samples leads to weight fried fish finger of Prussian carp and results loss because of increasing oxidation that showed percentages of 10.5± 0.11, results in the occurrence of change in the 4.17±0.05 and 4.62±0.32, respectively. The nature of samples (Ben et al., 1999). Izci reported concluded that frying fish increased (2010), after evaluating amounts of moisture its lipid content. Buchi et al., (2008), after content in raw fish samples, fresh fish finger producing fish finger from silver and fried fish finger, the report concluded (Rhamdiaauelen) found that frying that frying significantly decreased moisture significantly increased the amount of total contents. lipid. Changes of ash percentage Changes in Moisture content Changes in ash content were evaluated as The lowest percentage of moisture content not significant in formulas 1 and 3 (P>0.05), 74.6 ± 0.21 was recorded in formula 1 and but formula 2 showed significant difference the highest percentage of moisture content compared to the other two formulas

International Journal of AgriScience Vol. 3(10): 796-806, October 2013 800

(P<0.05) and the lowest amount of ash was carbohydrate content and over the duration recorded in formula 2 and the highest in of storage, carbohydrate content decreased formula 3 (Table 2). The results showed that from day 0 to 90 (figures 1 and 2). in formula 1, the amount of ash increased Tokur et al., (2006) reported that the high significantly from day 0 to 30, and that amount of carbohydrate content in fish during the period from day 30 to 90 change finger prepared from washed ground meat in ash decreased as the highest ash content and unwashed ground meat was due to the was recorded on day 30, and there was no dressing materials, which included foods significant difference between evaluations rich in carbohydrate such as flour, starch and on days 60 and 90, but the changes in ash corn bread powder. The results reported by content decreased. This increase in Sayar (2001) confirmed those of Tokur et evaluations in ash content can be related to al., (2006) in that the amount of increasing moisture content during the carbohydrate in prepared fish fingers was storage period and the increasing amount of 15.2 %. dry material from day 0 to 30 (Burt Changes of iron percentage 1988)(Table 3). Izci (2010) studied the There was no significant difference for qualitative characteristics of fish burger evaluations of iron (iron from the total heme produced from Prussian carp and results fraction) changes in formulas 2 and 3 determined that frying the fish fingers (p<0.05). The highest amount of iron was significantly increased their ash content. recorded in formula 2 and the lowest in Changes of carbohydrate percentage formula 1. There was a significant The highest and lowest carbohydrate difference between evaluations of formulas contents in formula 1 were recorded on day 2 and 3 compared to formula 1 (p<0.05(. 90 (0.06±0.06) and on day 0 ( 0.07± 0.07). Iron changes during the freezing period in There was no significant difference between formula 1 (70% fish flesh) indicated that the days 60 and 30 (p>0.05). There was highest amount of iron was recorded on day significant difference between the evaluation 0 of storage and lower amounts on days 30, on day 0 compared to days 30, 60, and 90 90, and 60, respectively (figures 3 and 4). (p<0.05). The results of freezing show that freezing had a negative effect on

c 2 b 1.5 a 1 0.5

carbohydrate percent carbohydrate 0 formula 1 formula 1 formula 3 formulas

Fig 1. The comparison of the amount of carbohydrate in fish finger formulas

801 International Journal of AgriScience Vol. 3(10): 796-806, October 2013 0.105 0.09 a 0.075 0.06 a 0.045 a 0.03 a 0.015

carbohydrate percent carbohydrate 0 0 30 60 90 days of storage

Fig 2. Changes of carbohydrate percentage in formula 1of fish finger during storage

b 0.98 0.96 a 0.94 a 0.92

iron percent iron 0.9 0.88 formula 1 formula 2 formula 3 formulas

Fig 3. The comparison of the amount of iron in fish finger formulas

0.9 c 0.8 bc b 0.7

iron percentiron 0.6 a 0.5 0 30 60 90 days of storage

Fig 4. Changes of iron percentage in formula 1of fish finger during storage

Indeed, evaluations of iron content on the metal ions can assume an important role in quality loss index indicated that with lipid oxidation (Dragoev et al., 1999). Hoke increasing fish spoilage, the complex is also et al., (2000) reported a negative correlation damaged and iron ions are released. These between iron and lipid oxidation indexes

International Journal of AgriScience Vol. 3(10): 796-806, October 2013 802

showing that as the amount of iron is oxidation spoilage increases. decreases and non-ferrous increases then

Table 4. Evaluation results of PV, TBA, and TVN in three formulas of fish finger formulas TBA PV TVN (mg MDA/kg) (meq/kg) (mg/g) 1 0.674±0.06a 1.62±0.5a 11.95±0.01a 2 0.662±0.01a 1.74±0.007a 11.99±0.02a 3 0.605±0a 1.21±0.01a 11.94±0.04a a-c Value in the same columns with different superscript letters within a same strain are significantly different (P<0.05)

Changes of peroxide amount (PV) meq O2/kg), and the highest amount (2.42 ± The lowest evaluation for peroxide content 0.06 meq O2/kg), in formula 1 were belonged to formula 2 (1.21 ± 0.01 meq recorded on days 30 and 60. There was O2/kg) and the highest to formula 1 (1.62 ± significant difference in evaluations between 0.5 meq O2/kg). Table 4 shows that peroxide days 60 and 0 compared to day 30 content of the different treatments (p<0.05)(Table 5). determined no significant difference (p>0.05). The lowest amount (0.99 ± 0.03

Table 5. Evaluation results of PV, TBA, and TVN in formula 1 during storage Time(days) TBA PV TVN (mg MDA/kg) (meq/kg) (mg/100g) 0 0.674±0.06ab 1.62±0.5ab 11.95±0.04a 30 0.596±0.00a 0.99±0.02a 10.25±0.06a 60 0.737±0.04bc 2.42±0.06c 13.42±0.64a 90 0.799±0.00c 2.16±0.07bc 14.25±0.11a a-c Value in the same columns with different superscript letters within a same strain are significantly different (P<0.05)

Peroxide level is one of the most important at a very good level on days 30 and 0, and at tests in food quality control in terms of good level on days 90 and 60. Hedayatifard examining the shelf life of fish finger and Moeini (2007) reported that peroxide products during periods of frozen storage for level could be considered as the main factor 90 days at -18˚C. The results of tests on the that determines shelf life, and suggested a effects of freezing indicated that at first the maximum shelf life of 90 days, for samples level, PV increased and then it decreased, stored at -18˚c. but this difference was not significant. Changes of thiobarbituric acid amount Ludorf and Meyer reported that whenever (TBA) the amount of peroxide, which determines The lowest amount of TBA was observed in the freshness of fish, is within the range of formula 3, and the highest in formula 2. In 0- 2 (meq O2/kg), the amount is very good this study, the amount of TBA determined and whenever it is in the range of 5- 2 (meq no significant difference among the different O2/kg), it is good. In this study, the amount formulas (P>0.05( (Table 4). The results of of peroxide in all 3 formulas was at the very tests on freezing for formula 1 indicated good level and the amount of peroxide was that, although a significant difference was

803 International Journal of AgriScience Vol. 3(10): 796-806, October 2013 not observed between days 0 to 30, the 60 to 90, can be attributed to a decreasing amount of TBA decreased and it increased trend of volatile nitrogen analyzer enzymes from day 30 to 90, as there was a significant or a decreasing amount of a substrate such difference between days 30 and 90 (Table as trimethylamine or dimethylamine or 5). This ascending trend of TBA level another non-protein nitrogen (there is no during the period of refrigerated storage trimethylamine in freshwater fish, therefore, indicates the correlation between this index there are other substrates). Connell (1980) and time and the temperature of fish finger and Pearson (1997) reported that samples storage. Many studies have reported higher could be considered consumable if the TVN levels of TBA at the end of a storage period. level is less than 20 mg per 100g fish and The research of Colakolu et al., (2004) that a level of more than 30 mg determines reported on fish burger prepared from roach the product as not consumable. Based on (Rutilusrutilus) and cited TBA as one of the this, 90 days is suggested as the maximum most important indexes in lipid spoilage shelf life of paste prepared from 70% big during storage period, and more than 3 to 4 head carp fish flesh kept at -18˚C. Akku et mg malondialdehyde on 1 kg fish flesh is an al., (2004) examined some qualitative indication of loss of quality (Tarladigs et al., parameters of fish wings produced from raw 1969 and Wood. 1969). According to the and cooked fish flesh and reported that results obtained from TBA evaluation in this increasing fluctuations in amounts of TVN project on amounts of TBA in the different were observed during storage at 4˚C. formulas and at different storage times, Unlusayin et al., (2002) reported that evaluations were all within the allowed amounts of TVN increased at the end of the range (standard range). freezing period. The results obtained from Changes of total volatile nitrogen bases this research correspond with those of Akku (TVN) and Unlusayin. The lowest content of TVN (11.94 ± 0.04) was recorded in formula 3, and the highest CONCLUSION (11.99 ± 0.02) in formula 2. Changes of total Fish finger is a paste product prepared from volatile nitrogen bases calculated in the fish, which has the lowest amount of different tested formulas are shown in Table additives in terms of variety among other 4. The results indicate no significant paste products. In this study, 3 different difference between the formulas (p>0.05). formulas of this product were prepared using The highest and lowest amounts for TVN the flesh of big head carp fish. The results of were recorded in formula 1 on days 30 and sensory evaluation on fish finger samples 90. A significant difference was not showed that fish finger produced from 70% observed among days (p>0.05). big head fish flesh was better than the two Husse (1994) stated that totals on the TVN other kinds of fish (80 and 93.5 percent fish index include trimethylamine (result of flesh); therefore, formula 1 (selected bacterial spoilage), dimethylamine (result of sample) was evaluated for tests on their enzymatic digestion), ammonia and nutritional value and qualitative parameters other amine volatile combinations that are from a storage period of three months. The related to spoilage of aquatic products. results showed that amounts of protein, lipid Therefore, ealuations for TVN that show an and carbohydrate in formula 1 decreased increasing trend in produced fish finger during storage time from day 0 to day 90 paste, with 70% big head fish flesh in 90 and that the amount of moisture had an days storage in the fridge between the days increasing trend. Iron changes during the

International Journal of AgriScience Vol. 3(10): 796-806, October 2013 804

freezing period indicated the highest amount Bochi VC, Weber J, Ribeiro CP, Victörio of iron on day 0 and lower amounts on days AM, Emanuelli F (2008) Fishburgers 30, 90, and 60 respectively for formula 1. with silver catfish (Rhamdia quelen) The PV index showed that the best filleting residue. Bioresource conditions for longer shelf life in samples Technology. 99:8844-8849. were determined in those stored at -18˚C for Burt JR (1988) The effects of drying and 90 days. Amounts of TBA and TVN showed smoking on the vitamin content of fish. no significant change between the different In: Burt, J.R. Ed. Fish Smoking and formulas, and the highest amount of these Drying. London, UK. Elsevier 53-61. two indexes was observed at the end of the Conell JJ (1980)Control of fish quality. period. Considering the problem of protein Fishing news BooksLtd,p222. deficiency in Iran and health problems Dragoev SG, Kiosev DD, Danchev SA, associated with the consumption of red meat Ionchev NI, Genv NS (1999) in the society, as well as time constraints Study on oxidative eprocesses in frozen imposed by current lifestyle trends, it is fish. Bulgarine J Agric Sci 4:55-65. suggested that factories be established to Hedayatifard M, Yousefian M (1998) A produce prepared and semi-prepared fish Research in the Effects of products such as fish fingers, fish balls and Environmental Factors on the fish cakes. Furthermore, as these products Development of Gonads, p:28. remain unfamiliar among many people in Iranian Fisheries Research Organization, Iran, the benefits of eating fish could be Mazandaran center, Sari, Iran promoted through public media. Hedayatifard M, Moeini S (2007) Loss of omega-3 fatty acids of sturgeon REFERENCES (Acipenser stellatus) during cold storage. Akku OC, Varlık N, Erkanand S (2004) International Journal of Agriculture and Determination of some quality parameter Biology 9(4):598-601. s of fish balls prepared from raw and boi Hoke ME, Jahncke, ML, SilvaJL, led Fish.Turk JVet AnimSci 28:79-85. Hearsbereger JO, Chamul RS, Suriyaphn and whitefish (Coregenus sp.). Turk J Vet O (2000) Stability of washed frozen Anim Sci 28: 239-247. mince from channel catfish AOAC (1995) Official Methods of Analysis frame.J.FoodScience 65:1083-1086. (17 th). Washington , DC: Association Hoseini Z (1999) common methods in food Of Official Analytical Chemists. analysis. Shiraz university press. second ASTM (1969) Manual an Sensory Tasting edition page NO:210 Method, American Society for Testing Huss HH (1994) and Materials, Philadelphia 33-42. Assurance of seafood quality. Fisher Bakar J (2005) Processing fish finger with ies Technical 334, Rome. bread crumbs. FST 4811, Kimia Dan Izci L, Bilgin E, Gunlu A (2011) Pemprosesan Komoditi Hasilan Haiwan, Production of fish finger from sand University Putra Malaysia. smelt (Atherina boyeri, RISSO 1810) Ben Gigirey B, DeSousa J M ,Villa T G , and determination of quality changes. Barros Velazqez J (1999) African Journal of Biotechnology. Chemical changes and Visual Appearanc 10(21) 4464-4469. e of Albacore Tunaas Related to Frozen Lee R (1971) Laboratory handbook of Storage. Food Science 64:20-24. methods of food analysis, London. Leonard Hill.

805 International Journal of AgriScience Vol. 3(10): 796-806, October 2013 Ludorf W, Meyer V (1973) Fische und L.,1758),during frozen storage. Fischerzeugnisse, Berlin. Und Hamburg: Food Chemistry 99:335-341. Paul Parey Verlag, 309p. Vosoghi GHR, Mostajir B (1992) Natseba A, LwaliRda I, Kakura E, MuyaBja Freshwater fish. Tehran University CK, Muyoaga JH (2005) Effect of pre- Press. Page NO:317 freezing icing duration on quality Wood G, Hintz L, Salwin H (1969) changes in frozen Nile perch (Lates Chemical alteration infish tissue during s niloticus). Food Research International, torage at low temperatures.Journal of As 38: 469-474. sociation Official Chemistry 52:904- Nowsad AKM (1993) Development of 910. value-added fish products from by-catch and underutilized fisheries organisms and market tests them to ascertain acceptability among rural communities; In: Edited Abstracts from Completed Research Awards, 15p. Olayinka OA, Tope AA, Patricia O, Akande A (2009) The nutritional composition, sensory evaluation and microbiological studies of fish cake made from shrimp by catch. African Journal of Food Science 3(7):177-183. Oyelese OA (2006) Shelf life of tilapia fishmeal, paste and cake. Journal of fisheries international. 2 :98-101 Pearson D (1997) The chemical analysis of foods. long man group LTD(sixth edition). Safiyari Sh, Moradi Gh (2005) Guideline for production of added value marine products, ED 1, Tehran. Sayar S (2001) A study on production of croquet from whiting fillets (Merlangius merlangius euxinus L., 1758). Undergraduate thesis. Ege University, Faculty of Fisheries, p. 25. Tarladigs BG, Watts BM, Jonathan M (1969) Distillaition Method for Determinaition of Malonaldehyde in Rancid Food. Journal of American Oil Chemistry Society 37:44-48. Tokur B, Ozkutuk S, Atici E, Ozyurt G, Ozyurt C (2006) Chemical and sensory quality changes of fish fingers, made from mirror carp(Cyprinuscarpio

International Journal of AgriScience Vol. 3(10): 796-806, October 2013 806