EFFECTS OF FIBERS ON THE QUALITY OF FISH PATTIES STORED AT (0-4ºC)

Abstract

The effect of different types (wheat fiber (WF) and ap­ple fiber (AF)) of fibers and different sizes of wheat fi­bers (WF 200 and WF 400) on the quality of fish patties during storage was determined. Chemical quality (pH, TVB-N mg N/100g, TBA mg malonaldehyde/kg) in­strumental (color, texture parameters and expressible moisture), sensory, and microbiological analysis (yeast and mold, total aerobic plate count) of fish patties were done to determine the effects of the fibers. Functional properties (WRC and FAC) of dietary fibers were also determined. Group control, WF 200 and WF 400 ex­ceeded the consumption limits at day 3 while group AF 400 exceeded the consumption limits at day 5.

Keywords

• Fiber,Fish patties,Chemical quality,Sensory,Expressible moisture,Microbiology

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