Color is usually gives the consumer the first impression about the quality of a given food product. It was reported that the lighter the color of mince fish product, the greater acceptability the product will receive (Lee, 2011). Color score values of common carp fish fingers during frozen storage are shown in (Table 8). The results indicated that color score values of the fresh control fingers sample and those prepared by incorporation of 10% (soybean flour (SF) (S) and 10% SF+1% pectin (M), were 7.9, 8.5 and 8.9, respectively. These results clearly show that colors of the formulated common carp fish fingers were significantly (P<0.05) between the texture of finger samples formulated with adding of 10% (soybean flour (SF) (S) and 10%
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However, the formulated samples of finger maintained their stable and good texture over the entire storage period, while control samples particularly for finger product showed an observed change during frozen storage. Moreover, the texture parameters obtained by instrumental methods were also strongly correlated with those obtained from sensory …show more content…
This is the outcome of maintaining all the sensory quality attributes without undesirable changes during frozen storage. The undesirable quality changes in frozen fish products are associated with discoloration or darkening, lipid oxidation and fishy odor development, and texture hardening or toughening. Score values for color, odor, taste and texture (Table 8) indicated the high stability of these quality parameters of the formulated fingers made from common carp fish during frozen storage. Consequently, common carp fish fingers were liked by the panelists and they maintained the high acceptability during frozen storage for 180 days. Similar, Arannilewa et al., (2005) observed slight changes in the sensory parameters during frozen storage of tilapia fish. The color, aroma, texture and general acceptability values were 2.67, 4.0, 3.00, 3.00 and 3.00, respectively at zero time of frozen storage and decreased to 1.67, 1.67, 1.67, 1.67 and 2.00 after 60 days of frozen storage, respectively. This may be due to formation of some volatile low molecular weight compounds, lipid oxidation and protein degradation during chilled and frozen storage (Undeland and Lingnert,
However, the formulated samples of finger maintained their stable and good texture over the entire storage period, while control samples particularly for finger product showed an observed change during frozen storage. Moreover, the texture parameters obtained by instrumental methods were also strongly correlated with those obtained from sensory …show more content…
This is the outcome of maintaining all the sensory quality attributes without undesirable changes during frozen storage. The undesirable quality changes in frozen fish products are associated with discoloration or darkening, lipid oxidation and fishy odor development, and texture hardening or toughening. Score values for color, odor, taste and texture (Table 8) indicated the high stability of these quality parameters of the formulated fingers made from common carp fish during frozen storage. Consequently, common carp fish fingers were liked by the panelists and they maintained the high acceptability during frozen storage for 180 days. Similar, Arannilewa et al., (2005) observed slight changes in the sensory parameters during frozen storage of tilapia fish. The color, aroma, texture and general acceptability values were 2.67, 4.0, 3.00, 3.00 and 3.00, respectively at zero time of frozen storage and decreased to 1.67, 1.67, 1.67, 1.67 and 2.00 after 60 days of frozen storage, respectively. This may be due to formation of some volatile low molecular weight compounds, lipid oxidation and protein degradation during chilled and frozen storage (Undeland and Lingnert,