Carp Fish Study

Fresh common carp (Cyprinus carpio) was immediately washed with chilled water (4ºC), removed the scale, skin, headed, gutted ,eviscerated as described by (Okanović et al., (2013)) with stainless steel knife, washed again (cold water) and drained for 20 min on a sanitized stainless steel throughout refrigerated storage and then filleted. The fillets were minced with a kitchen meat mincer using a grid with 3 mm diameter holes plate. A portion of the minced fish was used in the chemical analysis and the microbial examination of the raw material (common carp fish).The remaining quantity was kept to process fish finger. 2.2.2 Pilot study of common carp fish fingers Sensory quality attributes included color, odor, texture and overall

A sample of fish oil (50 mg) was transferred into screw-cap vial. 2 ml benzene and 10 ml sulfuric acid (1%) in absolute methanol were added. The vial was covered under a stream of nitrogen before heating in an oven 90 °C for 90 minutes. Ten ml of distilled water were added to the cooled vial and the methyl esters in each vial were extracted with 5 ml of petroleum ether for three times. The three petroleum ether extracts were combined and concentrate to its minimum volume by using a stream of nitrogen. Analysis of fatty acids methyl ester (FAMEs) was carried out by Gas Chromatography using( Hewlett Packard, Palo Alto, CA, USA) (HP 6890) and(FID) detector was used at 250 °C . The fatty acid methyl siloxane capillary column HP – 5 (30m x 0.32 mm I.D. × 0.25 μm film thickness) was used. Nitrogen was used as the carrier gas (0.8 m / min gas flow). The injection temperature was 220 °C splitless mode. The temperature program was 200°C for zero hold min (10°C/ min) until 250°C (5°C/min) and held at this temperature for 9 minute total run time was 9 min. A standard mixture of methyl esters was analyzed under identical condition prior to running the samples. The retention times of the unknown samples of methyl esters were compared with those of

An Aluminum 40 mm diameter cylindrical probe was used in a "Texture Profile Analysis" (TPA) double compression test to penetrate to 50% depth, at 1mm/s speed test. Fish fingers were subjected to two cycle compression at 50% compression (Bourne 2002, Cheret et al., 2005 and Jafarpour and Gorczyca, 2008), all experiments were conducted at room temperature (25 ± 1 ◦C). The profile analysis was considered hardness (firmness) (N), gumminess (N), chewiness (N), cohesiveness, springiness and resilience were calculated from the TPA