Chemical and microbial changes of fish fingers made from mince and surimi of common Carp (Cyprinus carpio L., 1758)

The fish finger produced from mince and surimi of common carp (Cyprinus carpio L., 1758) as well as the changes in chemical, microbial and sensory quality of the during product process were examined. The moisture content in the fish fingers produced from mince (FFm) and surimi (FFs) was reduced from 76.65 to 66.10 % and from 83.76 to 70.08 %, respectively (p 0.05). The Ash and fat content increased significantly in both kinds of fish finger. The increase in the protein content was only significant in fish finger produced by surimi. The protein content in surimi-based fish finger increased from 10.85% to 12.09%. There was also a significant decrease in TBC, TC and E. coli during the production process of both fish fingers (p 0.05). There were no significant difference in sensory parameters of odor, taste and texture, but the difference in color and general acceptability of both groups was significant (p 0.05). The Overall mean score of sensory evaluation of fish fingers produced from surimi was higher than fish fingers produced from mince.