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In this study, changes of chemical, microbiological load and sensory properties of fish fingers prepared from sand smelt (Atherina boyeri, RISSO 1810) were investigated during storage (for 6 months at -18°C). The fish finger nutritional composition changed with the fish finger process. The changes in moisture, crude protein, crude fat and crude ash components between fresh sand smelt and fish fingers were found to be significant at P < 0.05. C18:1 w-9 and C18:2 w-6 increased with pre-frying process. The values of pH, total volatile basic nitrogen (TVB-N) and thiboarbutiric acid (TBA) at the end of the storage were determined as 6.737 ± 0.012, 19.583 ± 0.087 mg/100 g and 0.293 ± 0.013 μgMDA/g, respectively. According to sensory analyses scores, the fish fingers were fondly prefered by panellists. According to the results of the chemical, sensory and microbiological quality in fish, fish fingers were found within the acceptable limits during frozen storage for 6 months.
Key words: Sand smelt, Atherine boyeri, fish finger, chemical quality, sensory quality, fatty acids.