Abstract:
Fish fingers were produced from Carassius gibelio and evaluated through nutritional parameters. The fish finger nutritional composition changed with prefrying 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
Page(s):
207-210
DOI:
DOI not available
Published:
Journal: Pakistan Veterinary Journal, Volume: 30, Issue: 4, Year: 2010