International Journal of AgriScience Vol. 3(10): 796-806, October 2013 www.inacj.

com
ISSN: 2228-6322 International Academic Journals
International Journal of AgriScience Vol. 3(10): 796-806, October 2013 796

Evaluation of qualitative changes of fish fingers made from big head carp
(Aristichthys nobilis) during frozen storage


Rezaei N.
1*
Hedayatifard M.
2


1
Department of Food Science and Technology, Islamic Azad University, Science and research Ayatollah Amoli
Branch, Iran. *Author for correspondence (email:Negin rezaei, Email:neginrezaei92@gmail.com)
2
Department of Chemistry, College of Sciences, Islamic Azad University, Ghaemshahre Branch, Iran



Received August 2013; accepted in revised form September 2013


ABSTRACT
This study tested changes in qualitative and nutrition values of frozen fish finger samples
processed from big head carp (Aristichthys nobilis) flesh. Fish finger samples were produced
according to various formulations; 1, 2, and 3 with percentages of fish at 70%, 80%, and 93.5%
respectively. Comparisons were made on qualitative changes and nutritional values of the three
tested fish finger formulations. Samples were stored at -18C. Changes were evaluated and
samples were studied by evaluators at various stages of the storage period 0, 30, 60, and 90 days.
The results showed the lowest and highest amounts of protein content were in formulas 1 and 2
respectively. Amounts of protein, lipid, and carbohydrate in formula 1 decreased during storage
time from 0 to 90 and the moisture content increased. The highest and lowest amounts of iron
were recorded in formulas 1 and 2 respectively; changes of iron content during the freezing
period indicated the highest amount of iron on day 0 of storage and lower amounts on days 30,
90, and 60 after storage for formula 1. The results of the study on changes of peroxide (PV),
thiobarbituric acid (TBA) and total volatile nitrogen (TVN) contents showed that the lowest and
highest levels of PV were recorded in formulas 3 and 1, and the lowest and highest levels of
peroxide were recorded on days 30 and 60 of storage, respectively. The PV index, determined
that 90 days was the longest shelf life for samples stored at -18C.


Keywords: Big head carp (Aristichthys nobilis), Fish finger, Quality characteristics, Microbial load.


INTRODUCTION
Aquatic products are among the most
important sources of food in existence as
they can provide a good source of protein,
which is an essential part of the human diet.
Therefore consumption of aquatic products
in a society can contribute to its overall
health (Nowsad, 1993). In Iran, in spite of
recent improvements in the availability of
fish products, there is still little variety
available in terms of supply and distribution
of new seafood products in consumer
markets (Safiyari and Moradi 2005).
Cyprindaes are the most important variety of
farmed fish in the world today, they can be
farmed in various different climatic
conditions and are also available to cities in
non-coastal areas. These fish are an
appropriate choice for an aquaculture
enterprise targeting the supply of family
foodstuff consumer market in all areas of
Iran. Among Cyprindaes is the fish known
as big head carp, so called because of its big
head (Vosoghi 1992). People have

797 International Journal of AgriScience Vol. 3(10): 796-806, October 2013
traditionally consumed fish from as far back
as the fifteenth century and it has been
processed and consumed in many different
ways, particularly in the Far East, and
especially in Japan. Contemporary lifestyles
in industrial societies leave people with little
time for food preparation so ready made
food from fish such as fish fingers have
entered the food market and become an
important part of the family foodstuff
market (Hedayatifard 1998). Fish finger is a
fried fish product related to Surimi, which is
one of the most widely prepared seafood
products in the world. It has high nutritional
value rich in omega-3, proteins, B vitamins
and minerals as well as low saturated fatty
acid content and low cholesterol, and as a
result, many studies have been done on
production processes and quality
maintenance of such fish products.
Hedayatifard et al., (1998) reported on the
production of fish cutlet made from big head
carp fish (Aristichthys nobilis) filet in three
different formulas. The processed fish
products were evaluated for quality and
nutritional value. Results of these tests
showed that the cutlet product prepared from
big head fish flesh had the necessary
desirability in terms of chemical,
microbiological and sensory factors. Izci et
al., (2011) examined chemical changes in
fish fingers produced from smelt sand
(Atherinaboyeri) during a period of freezing
(6 months at -18C), and the report
demonstrated significant chemical changes
in terms of decreases in contents of moisture
and protein and significant increases of lipid
and ash contents. Olayinka et al., (2009)
studied microbiology in food ingredients
and conducted sensory evaluation of fish
finger samples prepared from shrimp the
study concluded that fish finger produced
from shrimp was safe and healthy in terms
of microbiological evaluation and it had
good nutritional value and maintained a high
amount of protein. Tokur et al., (2006)
examined the effects of freezing (-18C), on
fish finger samples produced from washed
and unwashed ground meat mirror carp fish
(CyprinuscarpioL.,1758), and results
determined that sensory parameters of color,
odor, flavor, and general acceptability
decreased for both groups during frozen
storage but evaluations still rated the product
as acceptable. The maximum amount of
storage time for fish paste and fish cake
made of Tilapia fish were examined by
Oyelese (2006). The study examined paste
made of healthy fish, processed according to
eight different procedures and stored for a
period of 75 days. Also, fish finger samples
that had been prepared, dried well and kept
for 3 months showed that quality was
preserved. Development and acceptability of
fish burgers prepared from Selaroides
Leptolepis and Aristichthys nobilis (big head
carp) were evaluated by Yu and Siah in
1998 tests for consumer satisfaction
indicated that fish burgers prepared from
S.leptolepis fish and big head carp fish flesh
were well accepted at the ratio of 40 to 60 in
terms of flavor, texture, color and juiciness.
The purpose of this study was to prepare fish
finger samples from big head carp fillet with
an acceptable formula and to examine
changes in terms of nutritional value and
quality during periods of frozen storage.

MATERIAL AND METHODS
Preparing fish paste and producing fish
finger
5 kg of live male big head carp (Aristichthys
nobilis) fish was purchased from the fish
market in Babol, Iran in May. This was
then transported to the laboratory after being
kept on ice for about an hour. The fish were
gutted and had their heads and tails
removed, they were then washed with water
at 10C. The fillets were then dewatered
using a cleaning cloth. The prepared fillets
were skinned and then the fish meat was
minced using a kitchen meat mincer (Pars
International Journal of AgriScience Vol. 3(10): 796-806, October 2013 798
Khazar, model Samira, Iran) using a plate
with 4 mm diameter holes.
To produce Surimi, the ground fish flesh
was washed with water at 8C and brine at
0.2 percent, in the ratio of 3 to
1(water:flesh). Washing and dewatering was
done manually and then the fish finger
formulas were prepared according to Table
1. Then they were then molded in to
diagonals of about 5 to 6 centimeters and
depth of 1 centimeter and were put onto
special trays. The prepared samples were put
in to special bags and cooked in water at
180C for 30 minutes. Before the fish finger
samples were fried, the cooked paste was
mucilaged. The mucilage formula included
30% wheat flour, 10% corn flour and 60 %
drinking water. Samples were then put in to
a metal pot in oil to be fired at 180C for 3
minutes according to the deep frying method
and then finally put into containers (Bakar
2005). A panel of 25 trained chefs was
employed to test the fish finger samples for
their choice of the best formula of cooked
and fried fish finger. Members of the panel
recorded their responses on supplied
questionnaires by giving scores for products
that were then calculated on ASTM (ASTM
1969). Results showed that fish finger
samples prepared with formula 1 obtained
the most acceptable scores on sensory
evaluations. So, the outcome was packaged
in order of nutritional value and food quality
factors for the duration of the frozen storage
period at -18C.


Table 1. Ingredients of fish finger was prepared with 3 formula
Thyme% Garlic
powder%
Onion
powder%
Cumin% Pepper% Sugar% Salt% Wheat
flour%
Soy
bean%
Fish
flesh%
formulas
0.2 0.2 0.2 0.2 0.2 1 1.5 13.25 13.25 70 1
0.2 0.2 0.2 0.2 0.2 1 1.5 3 13.5 80 2
0.2 0.2 0.2 0.2 0.2 1 1.5 3 3 93.5 3

Chemical analysis
Chemical analyses of the fish finger samples
were made for moisture, protein, lipid, ash,
carbohydrates and iron contents obtained
from the total heme fraction.
Evaluation of moisture content was obtained
by calculating the difference in weight of
samples kept in the oven for 24 hours at
1052C (AOAC 1995). Evaluation of ash
content was determined by the electrical
furnace method (AOAC 1995).
Evaluation of protein content was made with
the Kjeldahl method and lipid percentages
were evaluated by the Chloroform-
Methanol method (Olayinka et al., 2009).
Evaluation of carbohydrate content was
made by subtracting total amounts of
moisture, lipid, protein, ash and fiber and the
resulting carbohydrate contents from 100 to
determine percentages. The number
obtained from the calculation showed the
amount of carbohydrate (except cellulose
and organic acids). Of course, all possible
errors in other parts of the measurement can
affect this computation (Hoseini 1999).
Evaluation of iron content (iron from the
total heme fraction), 0.01 mg/ml of iron
solution was added to 11 balloons of 100 ml,
respectively 0, 5, 10, 15, 20, 25, 30, 35, 40,
45, and 2 ml of HCL was added to each of
them and the volume of each solution was
raised to 100 ml by adding pure distilled
water. 1 ml hydrochloride solution, 5 ml
buffer solution, and 1 ml Ortho
Phenanthroline was added to 10 ml of each
solution and the volume of each solution
was raised to 25 ml by adding distilled
water. Absorbance intensity of the solution
was read by Spectrophotometer (Shimadzu
spectrophotometer (Model UV120-02,
Japan), at the wavelength of 510 nm. And
amounts of iron in each sample were

799 International Journal of AgriScience Vol. 3(10): 796-806, October 2013
demonstrated by drawing a standard
diagram (Hoseini 1999).
Peroxide value (PV)
Evaluation of peroxide content was taken
using a modified method of Lee (1971).
About 0.5 - 1.0 g (w) of the lipid was
accurately weighed into 250 cm
3
of
chloroform (containing 0.01% Buthylated
hydroxytoluene (BHT) and shaken for 30 s
to dissolve the lipid. 50 cm
3
of the solvent
mixture (glacial/acetic acid: chloroform 3:2
v/v) was added to the flask and then gently
rotated to facilitate mixing. 1 cm
3
of
saturated potassium iodide was then added,
mixed and kept in a dark cupboard for 3
min. 100 cm
3
of distilled water was added to
the mixture and the liberated iodine was
titrated with 0.05 M sodium thiosulphate
solution using 2% freshly prepared starch as
an indicator.
Thiobarbituric acid (TBA)
Evaluation of TBA was determined by the
colorimetric method. 200 mg of each ground
fish flesh sample was transferred to a 25 ml
balloon and then made up to the required
volume by 1- Butanol. 5 ml of the above
mentioned mixture was put into clamshell
dry tubes and 5 ml of reagent TBA was
added to the mixture. The clamshell tubes
were put into water at 95C for 2 hours and
left to cool down to room temperature. Then
the amount of absorption (As) was read in
532 nm in the control of distilled water
(Ab). The amount of TBA (1 mg of
malondialdehyde in 1 kg of fish texture) was
calculated according to the following
equation (Natseba et al., 2005).
TBA=(As-Ab)50/200
Total volatile nitrogen (TVN)
Evaluation of TVN was made by the
Kejeldahl device. 10 g of each Surimi
sample was transferred to a 500 ml balloon,
then 2 g of magnesium acid was added to it
as a catalyst, 300 ml distilled water for
distillation and finally, 25 ml of 2 % Boric
acid was added. This solution was heated for
45 minutes until its color changed to yellow,
then it was mixed with normal 1% sulfuric
acid to change to its first color (purple)(
Hedayatifard, 1998).
Statistical analysis
The obtained data were analyzed on the
ANOVA one-way test, using the SPSS 18.0.
Comparison of results for nutritional value
and quality tests were determined by
Duncans multiple range test and graphs
were constructed using Excel.

RESULTS AND DISCUSSION
Changes of protein percentage
The results of evaluations of protein content
showed that formula 2 (80% fish flesh), had
the highest protein content and formula 1
(70% fish flesh), had the lowest. There was
no significant difference determined
between formulas 1 and 3 (93.5% fish
flesh), (P>0.05 ( (Table 2). The lowest
amount of protein was recorded in formula 1
on day 90 and highest on day 0 (Table 3).


Table 2. Results of nutritional value evaluation of three fish finger formulas
Moisture Ash Lipid Protein Formulas
74.650.21
a
2.010.02
b
3.230.09
c
17.970.21
a
1
75.750.07
b
1.250.35
a
20.007
a
21.180.96
b
2
75.450.21
b
2.450.07
b
2.920.01
b
18.10.14
a
3
a-c Value in the same columns with different superscript letters within a same strain are significantly different
(P<0.05)

This reduction of the amount of protein can
be attributed to changes to the protein during
storage time into nitrogen solution
(TVN)((Burt, 1988). Izci (2010) reported on
protein percentages in raw fish samples,
fresh fish finger and fried fish finger of
Prussian carp (Carassiusgibelio), and results
showed protein percentages in the afore-
International Journal of AgriScience Vol. 3(10): 796-806, October 2013 800
mentioned samples as 17.990.33,
17.430.43 and 15.570.38 respectively.
The study concluded that the frying process
decreased protein content in the tested
samples.

Table 3. Results of nutritional value evaluation of formula 1 during storage
Moisture Ash Lipid Protein Time(months)
74.650.21
a
2.010.02
a
3.230.09
c
17.970.21
b
0
75.460.5
a
2.930.09
b
2.750.1
b
17.530.11
a
30
76.770.67
b
2.180.12
a
2.810.08
b
17.60.11
ab
60
77.740.09
b
2.120.01
a
2.410.05
a
17.290.14
a
90
a-c Value in the same columns with different superscript letters within a same strain are significantly different
(P<0.05)

Changes of lipid percentage
Comparison of the amounts of lipid showed
that there was a significant difference
between the 3 formulas of fish finger
(P<0.05). Formula 2 had the lowest amount
of lipid and formula 1 had the highest (Table
2). The low lipid content recorded in
formula 1 was recorded on day 90 and the
highest lipid content was recorded on day 0,
and there was a significant difference
between evaluations recorded on day 0 and
day 90 (Table 3). Changes in Lipid content
had an important role, as the index showing
loss of quality and total lipid is one of the
most important indexes to determine levels
of frozen fish spoilage. The final reduction
of total lipid in the measured samples was
likely due to lipid oxidation and the effect of
enzymes in lipid hydrolytic spoilage and
changes to free fat acids (FFA)(Ben et al.,
1999). Izci (2010) reported on lipid contents
in samples of raw fish, fresh fish finger and
fried fish finger of Prussian carp and results
showed percentages of 10.5 0.11,
4.170.05 and 4.620.32, respectively. The
reported concluded that frying fish increased
its lipid content. Buchi et al., (2008), after
producing fish finger from silver catfish
(Rhamdiaauelen) found that frying
significantly increased the amount of total
lipid.
Changes in Moisture content
The lowest percentage of moisture content
74.6 0.21 was recorded in formula 1 and
the highest percentage of moisture content
75.75 0.07 was recorded in formula 2.
Statistical analysis showed there was no
significance difference between formulas 3
and 2 (p>0.05) and significant difference
between formulas 2 and 3 compared to
formula 1 (p<0.05). During the time
between day 0 to day 90, the moisture
content in formula 1 increased. The lowest
moisture content was recorded on day 0 and
the highest on day 90. There was no
significant difference determined between
days 0 and 30 or between days 60 and 90
(Tables 2 and 3). This increase in moisture
content can perhaps be attributed to the
decreasing process of lipid oxidation. There
is an inverse relationship between the
amount of moisture and lipid content in fish
flesh.
Moisture is one of most important factors in
terms of evaluations of the quality of ground
fish flesh and Surimi. This decrease in
moisture content in samples leads to weight
loss because of increasing oxidation that
results in the occurrence of change in the
nature of samples (Ben et al., 1999). Izci
(2010), after evaluating amounts of moisture
content in raw fish samples, fresh fish finger
and fried fish finger, the report concluded
that frying significantly decreased moisture
contents.

Changes of ash percentage
Changes in ash content were evaluated as
not significant in formulas 1 and 3 (P>0.05),
but formula 2 showed significant difference
compared to the other two formulas

801 International Journal of AgriScience Vol. 3(10): 796-806, October 2013
(P<0.05) and the lowest amount of ash was
recorded in formula 2 and the highest in
formula 3 (Table 2). The results showed that
in formula 1, the amount of ash increased
significantly from day 0 to 30, and that
during the period from day 30 to 90 change
in ash decreased as the highest ash content
was recorded on day 30, and there was no
significant difference between evaluations
on days 60 and 90, but the changes in ash
content decreased. This increase in
evaluations in ash content can be related to
increasing moisture content during the
storage period and the increasing amount of
dry material from day 0 to 30 (Burt
1988)(Table 3). Izci (2010) studied the
qualitative characteristics of fish burger
produced from Prussian carp and results
determined that frying the fish fingers
significantly increased their ash content.
Changes of carbohydrate percentage
The highest and lowest carbohydrate
contents in formula 1 were recorded on day
90 (0.060.06) and on day 0 ( 0.07 0.07).
There was no significant difference between
days 60 and 30 (p>0.05). There was
significant difference between the evaluation
on day 0 compared to days 30, 60, and 90
(p<0.05). The results of freezing show that
freezing had a negative effect on
carbohydrate content and over the duration
of storage, carbohydrate content decreased
from day 0 to 90 (figures 1 and 2).
Tokur et al., (2006) reported that the high
amount of carbohydrate content in fish
finger prepared from washed ground meat
and unwashed ground meat was due to the
dressing materials, which included foods
rich in carbohydrate such as flour, starch and
corn bread powder. The results reported by
Sayar (2001) confirmed those of Tokur et
al., (2006) in that the amount of
carbohydrate in prepared fish fingers was
15.2 %.
Changes of iron percentage
There was no significant difference for
evaluations of iron (iron from the total heme
fraction) changes in formulas 2 and 3
(p<0.05). The highest amount of iron was
recorded in formula 2 and the lowest in
formula 1. There was a significant
difference between evaluations of formulas
2 and 3 compared to formula 1 (p<0.05(.
Iron changes during the freezing period in
formula 1 (70% fish flesh) indicated that the
highest amount of iron was recorded on day
0 of storage and lower amounts on days 30,
90, and 60, respectively (figures 3 and 4).



Fig 1. The comparison of the amount of carbohydrate in fish finger formulas


0
0.5
1
1.5
2
formula 1 formula 1 formula 3
c
a
b
c
a
r
b
o
h
y
d
r
a
t
e

p
e
r
c
e
n
t
formulas
International Journal of AgriScience Vol. 3(10): 796-806, October 2013 802

Fig 2. Changes of carbohydrate percentage in formula 1of fish finger during storage




Fig 3. The comparison of the amount of iron in fish finger formulas


Fig 4. Changes of iron percentage in formula 1of fish finger during storage

Indeed, evaluations of iron content on the
quality loss index indicated that with
increasing fish spoilage, the complex is also
damaged and iron ions are released. These
metal ions can assume an important role in
lipid oxidation (Dragoev et al., 1999). Hoke
et al., (2000) reported a negative correlation
between iron and lipid oxidation indexes
a
a
a
a
0
0.015
0.03
0.045
0.06
0.075
0.09
0.105
0 30 60 90
c
a
r
b
o
h
y
d
r
a
t
e

p
e
r
c
e
n
t
days of storage
0.88
0.9
0.92
0.94
0.96
0.98
formula 1 formula 2 formula 3
a
a
b
i
r
o
n

p
e
r
c
e
n
t
formulas
c
a
bc
b
0.5
0.6
0.7
0.8
0.9
0 30 60 90
i
r
o
n

p
e
r
c
e
n
t
days of storage

803 International Journal of AgriScience Vol. 3(10): 796-806, October 2013
showing that as the amount of iron is
decreases and non-ferrous increases then
oxidation spoilage increases.

Table 4. Evaluation results of PV, TBA, and TVN in three formulas of fish finger
TVN
(mg/g)
PV
(meq/kg)
TBA
(mg MDA/kg)
formulas
11.950.01
a
1.620.5
a
0.6740.06
a
1
11.990.02
a
1.740.007
a
0.6620.01
a
2
11.940.04
a
1.210.01
a
0.6050
a
3
a-c Value in the same columns with different superscript letters within a same strain are significantly different
(P<0.05)


Changes of peroxide amount (PV)
The lowest evaluation for peroxide content
belonged to formula 2 (1.21 0.01 meq
O
2
/kg) and the highest to formula 1 (1.62
0.5 meq O
2
/kg). Table 4 shows that peroxide
content of the different treatments
determined no significant difference
(p>0.05). The lowest amount (0.99 0.03
meq O
2
/kg), and the highest amount (2.42
0.06 meq O
2
/kg), in formula 1 were
recorded on days 30 and 60. There was
significant difference in evaluations between
days 60 and 0 compared to day 30
(p<0.05)(Table 5).


Table 5. Evaluation results of PV, TBA, and TVN in formula 1 during storage
TVN
(mg/100g)
PV
(meq/kg)
TBA
(mg MDA/kg)
Time(days)
11.950.04
a
1.620.5
ab
0.6740.06
ab
0
10.250.06
a
0.990.02
a
0.5960.00
a
30
13.420.64
a
2.420.06
c
0.7370.04
bc
60
14.250.11
a
2.160.07
bc
0.7990.00
c
90
a-c Value in the same columns with different superscript letters within a same strain are significantly different
(P<0.05)


Peroxide level is one of the most important
tests in food quality control in terms of
examining the shelf life of fish finger
products during periods of frozen storage for
90 days at -18C. The results of tests on the
effects of freezing indicated that at first the
level, PV increased and then it decreased,
but this difference was not significant.
Ludorf and Meyer reported that whenever
the amount of peroxide, which determines
the freshness of fish, is within the range of
0- 2 (meq O
2
/kg), the amount is very good
and whenever it is in the range of 5- 2 (meq
O
2
/kg), it is good. In this study, the amount
of peroxide in all 3 formulas was at the very
good level and the amount of peroxide was
at a very good level on days 30 and 0, and at
good level on days 90 and 60. Hedayatifard
and Moeini (2007) reported that peroxide
level could be considered as the main factor
that determines shelf life, and suggested a
maximum shelf life of 90 days, for samples
stored at -18c.
Changes of thiobarbituric acid amount
(TBA)
The lowest amount of TBA was observed in
formula 3, and the highest in formula 2. In
this study, the amount of TBA determined
no significant difference among the different
formulas (P>0.05( (Table 4). The results of
tests on freezing for formula 1 indicated
that, although a significant difference was
International Journal of AgriScience Vol. 3(10): 796-806, October 2013 804
not observed between days 0 to 30, the
amount of TBA decreased and it increased
from day 30 to 90, as there was a significant
difference between days 30 and 90 (Table
5). This ascending trend of TBA level
during the period of refrigerated storage
indicates the correlation between this index
and time and the temperature of fish finger
storage. Many studies have reported higher
levels of TBA at the end of a storage period.
The research of Colakolu et al., (2004)
reported on fish burger prepared from roach
(Rutilusrutilus) and cited TBA as one of the
most important indexes in lipid spoilage
during storage period, and more than 3 to 4
mg malondialdehyde on 1 kg fish flesh is an
indication of loss of quality (Tarladigs et al.,
1969 and Wood. 1969). According to the
results obtained from TBA evaluation in this
project on amounts of TBA in the different
formulas and at different storage times,
evaluations were all within the allowed
range (standard range).
Changes of total volatile nitrogen bases
(TVN)
The lowest content of TVN (11.94 0.04)
was recorded in formula 3, and the highest
(11.99 0.02) in formula 2. Changes of total
volatile nitrogen bases calculated in the
different tested formulas are shown in Table
4. The results indicate no significant
difference between the formulas (p>0.05).
The highest and lowest amounts for TVN
were recorded in formula 1 on days 30 and
90. A significant difference was not
observed among days (p>0.05).
Husse (1994) stated that totals on the TVN
index include trimethylamine (result of
bacterial spoilage), dimethylamine (result of
their enzymatic digestion), ammonia and
other amine volatile combinations that are
related to spoilage of aquatic products.
Therefore, ealuations for TVN that show an
increasing trend in produced fish finger
paste, with 70% big head fish flesh in 90
days storage in the fridge between the days
60 to 90, can be attributed to a decreasing
trend of volatile nitrogen analyzer enzymes
or a decreasing amount of a substrate such
as trimethylamine or dimethylamine or
another non-protein nitrogen (there is no
trimethylamine in freshwater fish, therefore,
there are other substrates). Connell (1980)
and Pearson (1997) reported that samples
could be considered consumable if the TVN
level is less than 20 mg per 100g fish and
that a level of more than 30 mg determines
the product as not consumable. Based on
this, 90 days is suggested as the maximum
shelf life of paste prepared from 70% big
head carp fish flesh kept at -18C. Akku et
al., (2004) examined some qualitative
parameters of fish wings produced from raw
and cooked fish flesh and reported that
increasing fluctuations in amounts of TVN
were observed during storage at 4C.
Unlusayin et al., (2002) reported that
amounts of TVN increased at the end of the
freezing period. The results obtained from
this research correspond with those of Akku
and Unlusayin.

CONCLUSION
Fish finger is a paste product prepared from
fish, which has the lowest amount of
additives in terms of variety among other
paste products. In this study, 3 different
formulas of this product were prepared using
the flesh of big head carp fish. The results of
sensory evaluation on fish finger samples
showed that fish finger produced from 70%
big head fish flesh was better than the two
other kinds of fish (80 and 93.5 percent fish
flesh) therefore, formula 1 (selected
sample) was evaluated for tests on
nutritional value and qualitative parameters
from a storage period of three months. The
results showed that amounts of protein, lipid
and carbohydrate in formula 1 decreased
during storage time from day 0 to day 90
and that the amount of moisture had an
increasing trend. Iron changes during the

805 International Journal of AgriScience Vol. 3(10): 796-806, October 2013
freezing period indicated the highest amount
of iron on day 0 and lower amounts on days
30, 90, and 60 respectively for formula 1.
The PV index showed that the best
conditions for longer shelf life in samples
were determined in those stored at -18C for
90 days. Amounts of TBA and TVN showed
no significant change between the different
formulas, and the highest amount of these
two indexes was observed at the end of the
period. Considering the problem of protein
deficiency in Iran and health problems
associated with the consumption of red meat
in the society, as well as time constraints
imposed by current lifestyle trends, it is
suggested that factories be established to
produce prepared and semi-prepared fish
products such as fish fingers, fish balls and
fish cakes. Furthermore, as these products
remain unfamiliar among many people in
Iran, the benefits of eating fish could be
promoted through public media.

REFERENCES
Akku OC, Varlk N, Erkanand S (2004)
Determination of some quality parameter
s of fish balls prepared from raw and boi
led Fish.Turk JVet AnimSci 28:79-85.
and whitefish (Coregenus sp.). Turk J Vet
Anim Sci 28: 239-247.
AOAC (1995) Official Methods of Analysis
(17 th). Washington , DC: Association
Of Official Analytical Chemists.
ASTM (1969) Manual an Sensory Tasting
Method, American Society for Testing
and Materials, Philadelphia 33-42.
Bakar J (2005) Processing fish finger with
bread crumbs. FST 4811, Kimia Dan
Pemprosesan Komoditi Hasilan Haiwan,
University Putra Malaysia.
Ben Gigirey B, DeSousa J M ,Villa T G ,
Barros Velazqez J (1999)
Chemical changes and Visual Appearanc
e of Albacore Tunaas Related to Frozen
Storage. Food Science 64:20-24.
Bochi VC, Weber J, Ribeiro CP, Victrio
AM, Emanuelli F (2008) Fishburgers
with silver catfish (Rhamdia quelen)
filleting residue. Bioresource
Technology. 99:8844-8849.
Burt JR (1988) The effects of drying and
smoking on the vitamin content of fish.
In: Burt, J.R. Ed. Fish Smoking and
Drying. London, UK. Elsevier 53-61.
Conell JJ (1980)Control of fish quality.
Fishing news BooksLtd,p222.
Dragoev SG, Kiosev DD, Danchev SA,
Ionchev NI, Genv NS (1999)
Study on oxidative eprocesses in frozen
fish. Bulgarine J Agric Sci 4:55-65.
Hedayatifard M, Yousefian M (1998) A
Research in the Effects of
Environmental Factors on the
Development of Sturgeon Gonads, p:28.
Iranian Fisheries Research Organization,
Mazandaran center, Sari, Iran
Hedayatifard M, Moeini S (2007) Loss of
omega-3 fatty acids of sturgeon
(Acipenser stellatus) during cold storage.
International Journal of Agriculture and
Biology 9(4):598-601.
Hoke ME, Jahncke, ML, SilvaJL,
Hearsbereger JO, Chamul RS, Suriyaphn
O (2000) Stability of washed frozen
mince from channel catfish
frame.J.FoodScience 65:1083-1086.
Hoseini Z (1999) common methods in food
analysis. Shiraz university press. second
edition page NO:210
Huss HH (1994)
Assurance of seafood quality. Fisher
ies Technical 334, Rome.
Izci L, Bilgin E, Gunlu A (2011)
Production of fish finger from sand
smelt (Atherina boyeri, RISSO 1810)
and determination of quality changes.
African Journal of Biotechnology.
10(21) 4464-4469.
Lee R (1971) Laboratory handbook of
methods of food analysis, London.
Leonard Hill.
International Journal of AgriScience Vol. 3(10): 796-806, October 2013 806
Ludorf W, Meyer V (1973) Fische und
Fischerzeugnisse, Berlin. Und Hamburg:
Paul Parey Verlag, 309p.
Natseba A, LwaliRda I, Kakura E, MuyaBja
CK, Muyoaga JH (2005) Effect of pre-
freezing icing duration on quality
changes in frozen Nile perch (Lates
niloticus). Food Research International,
38: 469-474.
Nowsad AKM (1993) Development of
value-added fish products from by-catch
and underutilized fisheries organisms
and market tests them to ascertain
acceptability among rural communities;
In: Edited Abstracts from Completed
Research Awards, 15p.
Olayinka OA, Tope AA, Patricia O, Akande
A (2009) The nutritional composition,
sensory evaluation and microbiological
studies of fish cake made from shrimp
by catch. African Journal of Food
Science 3(7):177-183.
Oyelese OA (2006) Shelf life of tilapia
fishmeal, paste and cake. Journal of
fisheries international. 2
:98-101
Pearson D (1997) The chemical analysis of foods.
long man group LTD(sixth edition).
Safiyari Sh, Moradi Gh (2005) Guideline for
production of added value marine
products, ED 1, Tehran.
Sayar S (2001) A study on production of
croquet from whiting fillets (Merlangius
merlangius euxinus L., 1758).
Undergraduate thesis. Ege University,
Faculty of Fisheries, p. 25.
Tarladigs BG, Watts BM, Jonathan M
(1969) Distillaition Method for
Determinaition of Malonaldehyde in
Rancid Food. Journal of American Oil
Chemistry Society 37:44-48.
Tokur B, Ozkutuk S, Atici E, Ozyurt
G, Ozyurt C (2006)
Chemical and sensory quality changes of
fish fingers, made from mirror
carp(Cyprinuscarpio
L.,1758),during frozen storage.
Food Chemistry 99:335-341.
Vosoghi GHR, Mostajir B (1992)
Freshwater fish. Tehran University
Press. Page NO:317
Wood G, Hintz L, Salwin H (1969)
Chemical alteration infish tissue during s
torage at low temperatures.Journal of As
sociation Official Chemistry 52:904-
910.