Production and quality of fish fingers from different fish species.

摘要

Effects of frozen storage on the quality of fish fingers prepared from sardines, whiting and pike perch were investigated. Fish fingers were battered and fried prior to storage at -18°C for up to 8 months. Microbiological and physicochemical analyses indicated that the fish fingers remained within acceptable quality limits during frozen storage for 8 months. However, sensory analysis showed that at the end of the frozen storage period, fish fingers made from sardines could not be consumed because of rancidity.