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Information Journal Paper

Title

ORGANOLEPTIC ASSESSMENT OF THREE TYPES OF FISH FINGERS PREPARED FROM COMMON CARP (CYPRINUS CARPIO)

Pages

  51-57

Abstract

 Three types of FISH FINGERs prepared from COMMON CARP (Cyprinus carpio) meat (chopped fillet, minced, and SURIMI) were organoleptically compared. After the molding, glazing and coating, FISH FINGERs were friedinoilat180oC for 8 minutes. Organoleptic indicators in terms of texture, taste, smell, color and general acceptability were assessed by panelists. The FISH FINGER from SURIMI in terms of organoleptic indicator was significantly different (p<0.05) from other samples. The results of general acceptability showed that the FISH FINGERs from SURIMI had higher quality than other samples. Therefore, SURIMI is recommended in preparation of FISH FINGER from COMMON CARP.

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