Effect of Frozen Storage on the Chemical Composition of Sand Smelt (Atherina hepsetus) Fish Burger and Finger

Sand smelt fish (Atherina hepsetus) one of the low economic fish and unacceptable from consumers in Qarun lake, Egypt. Sand smelt fish burger and finger made from sand smelt fish with soybean flour (SF) and minced boiled potatoes (MBP) to improve the economic value for fish. Changes in proximate com...

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Bibliographic Details
Published inJournal of FisheriesSciences.com Vol. 13; no. 1; pp. 7 - 13
Main Authors El-Lahamy, A A, Khalil, K I, El-Sherif, S A, Mahmud, A A
Format Journal Article
LanguageEnglish
Published Istanbul www.FisheriesSciences.com 01.01.2019
Subjects
Agriculture
Atherina hepsetus
Atherina presbyter
Carbohydrates
Carp
Chemical analysis
Chemical composition
Cooking
Economics
Fatty acids
Fingers
Fish
Fishery products
Flour
Food
Food quality
Handbooks
Lakes
Organic chemistry
Phase transitions
Polyethylene
Potatoes
Proteins
Sand
Soybeans
Storage
Egypt
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Summary:Sand smelt fish (Atherina hepsetus) one of the low economic fish and unacceptable from consumers in Qarun lake, Egypt. Sand smelt fish burger and finger made from sand smelt fish with soybean flour (SF) and minced boiled potatoes (MBP) to improve the economic value for fish. Changes in proximate composition of sand smelt fish products during frozen storage were determined. Chemical analysis indicated that moisture, protein and fat contents of burger and fingers samples gradually decreased during frozen storage period while ash and carbohydrate contents increased during frozen storage. No considerable changes in cooking loss could be observed in the early stages of frozen storage. Meanwhile, as the storage period prolonged, cooking loss values increased. The filling materials SF and MBP used in the production of fish products showed an observed effect in maintaining the chemical composition of the products for 90 days of frozen storage. It can be concluded that sand smelt fish products opening an opportunity for this good nutritious protein source to be used as a daily food.
ISSN:1307-234X
1307-234X