Changes in quality attributes of sand smelt (Atherina hepsetus) fish burger and finger during frozen storage

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Changes in quality attributes of sand smelt (Atherina hepsetus) fish burger and finger during frozen storage

The present investigation has been carried out with the objectives study the effect of frozen storage on quality attributes of fish burger and fingers were made from sand smelt (bassaria) (Atherina hepsetus) with substitution levels from soybean flour and minced potato. Sand smelt has found in Qarun Lake by unaccepted from consumers. The physicochemical and microbiological analysis was carried on raw products immediately after processing and during frozen storage.Total Volatile Basic Nitrogen (TVBN), Trimethylamine (TMA), Thiobarbituric Acid (TBA) and pH values of sand smelt fish products showed significant increase during frozen storage for 3 months except pH value. Quality attributes parameters values of control samples were higher than those with substitution levels by soybean flour and minced potato. Sand smelt fish burger and finger made from sand smelt fish maintained on their good quality parameters until end of storage period.

Fish and fishery products have been recognized as very important sources for human nutrition. Fishes are characterized by their high contents of high quality and easily digestible protein and essential amino acids. Moreover, they are low in the saturated fatty acids and contain considerable amounts of the unsaturated fatty acids, especially omega-3 fatty acids, which are regarded as oxidation preventive compounds. The oil–soluble vitamins are known to be rich in fish. Also, fish is a good source of several minerals particularly fluorine and iodine, which are needed for the development of strong teeth and the prevention of goiter in man. In 2012, aquaculture provided around half (50.3%) of all fish supplies destined for direct human food consumption. However, fish has been estimated to account for only 6.5% of the global protein consumption (and about 14% of total fish and animal protein supply). Fish provides about 60% of palatable fish is utilized by end-users while the remaining is either converted or lost. Post-harvest loss due to decay is estimated to be between 10-12 million tons annually which accounts for about 10% of global capture and culture fish [3-6]. Sand smelt (Atherina boyeri) is a common species in the Mediterranean Sea and has shown distribution from northeast Atlantic to northwest coast of Scotland.

Sand smelt fish products (Burger and Fingers) maintained a good quality during frozen storage at -18°C for 3 months. Utilization of substitution levels from soybean flour and mince potato improved the quality attributes of fish burger and fish finger made from sand smelt fish. Sand smelt fish can be used to produce high quality fish products on as large scale manufacturing.

With Regards

Anna D Parker

Editorial Assistant

Journal of Fisheries Research

Email: fisheriesres@scholarcentral.org