Effect of Frozen Storage on The Quality Properties of Common Carp Fish Fingers

This study aims to compare the effect of using some different fillers (starch, rice groats, bean and soybean flours) on proximate analysis, physicochemical, microbiological and sensory characteristics of fingers samples that produced from common carp fish and stored at -18°C. The results showed that, the chemical composition of common carp fish fingers processed using starch, rice, groats, bean and soybean at zero time were as follows: moisture content (58.41, 60.08, 63.58, 65.87, 68.98%), crude protein (20.38, 15.29, 17.84, 19.45, 18.46%), lipids content (13.32, 11.55, 10.50, 10.64, 10.01%) and ash content (3.46, 3.64, 3.03, 3.61, 2.50%), respectively. On the other hand, moisture and ash showed significantly increase with prolonging freezing period, while protein, lipids and total bacterial counts were significantly decreased. Total volatile basic nitrogen content, pH values, thiobarbituric acid and trimethylamine were increased (p<0.05) significantly during frozen storage but not exceed the MPL. According to sensory evaluation fish fingers processed using soybean flour followed by starch, groats, bean and rice flour.