Add to ORKGFish fingers were produced from Carassius gibelio and evaluated through nutritional parameters. The fish finger nutritional composition changed with pre-frying process. The moisture, crude fat, crude protein and crude ash contents of fish fingers were determined as 56.543 ± 0.113, 10.507 ± 0.116, 15.577 ± 0.382 and 2.027 ± 0.133, respectively. Unsaturated fatty acids, especially C 18:1 ω-9 and C18: 2 ω-6 increased with pre-frying process. The values of pH, thiobarbituric acid (TBA) and total volatile basic nitrogen (TVB-N) changed significantly (P<0.05) between fresh fish meat and pre-frying fingers. Scores for flavor, texture, color, odour and general acceptability of frying fish fingers were determined as 8.235 ± 0.207, 8.412 ± 0.193, 8.2...
The needs of today's society are the availability of food that is ready to cook and ready to eat. On...
Fish and fish products contain important source of nutrient that provides benefits upon consumption....
The effects of boiling, frying, and roasting methods on nutrients and properties some of marine fish...
In this study, changes of chemical, microbiological load and sensory properties of fish fingers prep...
WOS: 000229094300013Production of fish fingers was achieved by using fish species such as sardine (S...
The fish finger produced from mince and surimi of common carp (Cyprinus carpio L., 1758) as well as ...
WOS: 000238076400013The effects of frozen storage at -18 degrees C on the chemical and sensory quali...
The effects of frozen storage at -18 °C on the chemical and sensory qualities of fish fingers produc...
The frozen storage characteristics of fish fingers made out of two different species, differing in l...
Abstract The organoleptic evaluation and proximate analysis of Clarias gariepinus and Cyprinus carp...
study was conducted to evaluate the effect of Gymnarchus niloticus (local name weer ) body weight (...
Background: Fish scale waste is highly valued both as a food additive and as a functional food ingre...
In this study, changes in some quality parameters of fish chips produced from sand smelt (Atherina b...
Department of Chemistry, Department of Biotechnology, National Institute of Technology Durgapur, Du...
To explore the differences in the nutritional quality of the muscles of bighead carp from different ...
The needs of today's society are the availability of food that is ready to cook and ready to eat. On...
Fish and fish products contain important source of nutrient that provides benefits upon consumption....
The effects of boiling, frying, and roasting methods on nutrients and properties some of marine fish...
In this study, changes of chemical, microbiological load and sensory properties of fish fingers prep...
WOS: 000229094300013Production of fish fingers was achieved by using fish species such as sardine (S...
The fish finger produced from mince and surimi of common carp (Cyprinus carpio L., 1758) as well as ...
WOS: 000238076400013The effects of frozen storage at -18 degrees C on the chemical and sensory quali...
The effects of frozen storage at -18 °C on the chemical and sensory qualities of fish fingers produc...
The frozen storage characteristics of fish fingers made out of two different species, differing in l...
Abstract The organoleptic evaluation and proximate analysis of Clarias gariepinus and Cyprinus carp...
study was conducted to evaluate the effect of Gymnarchus niloticus (local name weer ) body weight (...
Background: Fish scale waste is highly valued both as a food additive and as a functional food ingre...
In this study, changes in some quality parameters of fish chips produced from sand smelt (Atherina b...
Department of Chemistry, Department of Biotechnology, National Institute of Technology Durgapur, Du...
To explore the differences in the nutritional quality of the muscles of bighead carp from different ...
The needs of today's society are the availability of food that is ready to cook and ready to eat. On...
Fish and fish products contain important source of nutrient that provides benefits upon consumption....
The effects of boiling, frying, and roasting methods on nutrients and properties some of marine fish...