Effects of xanthan, alginate, CMC and thawing properties on Finger fish quality

Jamshidi, A.; Shabanpour, B.; Rahmanifarah, K,; Peighambari, S.Y.; Rostamzad, H.; Azaribeh, M.; Barzegar, L.

doi:10.22101/JRIFST.2013.03.15.146

Effects of xanthan, alginate, CMC and thawing properties on Finger fish quality

Document Type : Original Paper

Authors

¹ Graduated MSc. student, Faculty of Fisheries and Environmental Sciences, Agriculture Sciences and Natural Resources of Gorgan

² Associate professor, Faculty of Fisheries and Environmental Sciences, Agriculture Sciences and Natural Resources of Gorgan

³ PhD student, Young Researchers Club, Gorgan Branch, Islamic Azad University, Gorgan, Iran

⁴ Assistant professor, Faculty of Fisheries and Environmental Sciences, Agriculture Sciences and Natural Resources of Gorgan

⁵ MSc. student, Faculty of Natural Resources & Marine Sciences, Tarbiat Modares University, Noor

⁶ MSc. student, Faculty of Fisheries and Environmental Sciences, Agriculture Sciences and Natural Resources of Gorgan

10.22101/JRIFST.2013.03.15.146

Abstract

The aim of this study was to evaluate the effects of xanthan, alginate, CMC and thawing properties on "Finger Fish" quality. Different gums added to pre-dust, to compare these effects and moreover thawing in air and microwave to compare with deep fat frying. Results depicted no significant differences in WHC and ash content (P>0.05). Types of added gums and thawing procedures had significant effects on crust adhesion (P<0.05). Effects of gum, thawing method and interactions on moisture were significant (P<0.05). Fat content of "Finger Fish" just affected by pre-dust gum type (P<0.05). Control fried group showed the highest and alginate-air group showed the lowest product yield (P<0.05). Gum type and thawing method had significant effects on L*, a* and b* value (P<0.05). Control group had the highest sensorial scores. Overall results showed common frying is the best in frozen "Finger Fish" thawing method and adding mixture of gums and flour into pre-dust has negative effects on final quality yield.

Keywords

References

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