Organoleptic assessment of silver carp (Hypophthalmichthys molitrix) fish finger coated by different citrus fruit extracts

Document Type : Research Paper


Department of Fisheries, Faculty of Natural Resources, University of Tehran, Karaj, Alborz, Iran


Nowadays, employing natural compounds has been increased to improve organoleptic properties of fisheries products. In this study, we evaluated the effects of coating by citrus fruits extracts (orange, bitter orange and lime) in different concentrations (0, 5, 10, and 20% of coated materials) on the organoleptic properties of silver carp (Hypophthalmichthys molitrix) fish finger (SCFF). SCFFs were steam - cooked (20 min at 180°C) and then the organoleptic properties were evaluated by semi-trained panelists. Results showed that SCFFs coated with orange extract, especially at 20% concentration, was better than the other treatments in term of odor index (P<0.05). Color and taste values showed higher scores for those coated with 10 and 20% lime extracts. Furthermore, those with 20% lime extract exhibited the best flavor compared to the other treatments. From total acceptability perspective, there was no significant difference between 10 and 20% in all experimental citrus fruits extracts. According to the results, employing 10% citrus fruit extracts could be the proper level for the preparation of SCFF citrus coating. On the other hand, because the three type of citrus fruit selected are in the same family, so we can use them in the fish fingers or analog products on the base of their availability and price.