quality changes, bacterial community and shel life of fish fingers of big-head carp aristichthys nobilis during storage at -18°c

abstract in this study, big-head carp flesh was processed and fish finger was produced by the formula of 1, 2 and 3 with 70, 80 and 93.5 percent of big head fish flesh respectively. then sensory attributes, biochemical changes and nutritional value such as peroxide value (pv), thiobarbituric acid (tba) and the total volatile nitrogen (tvb-n) changes and microbial load of all three formulas were compared with together. according to sensory data, the formula 1 was chosen as the selected product. quality changes were studied for evaluators’ selected formula during storage at -18˚c on the days 0, 30, 60, and 90. the results showed that fish finger prepared with formula 1, had more acceptable scores than two other formulas. the results indicated that the minimum and maximum amounts of protein belonged to the formulas 1 and 2, respectively. the amount of protein, lipid, carbohydrate and calcium of the selected product decreased during the storage and the moisture had an increasing manner. the results of the study on the changes of pv, tba and tvb-n showed that the minimum and maximum of pv belonged to formula 3 and formula 1, and the minimum and maximum of peroxide were observed on days 30 and 60 of storage, respectively. microbial count showed that according to increasing storage time, total count was decreased. according to the results, maximum of shelf life for the samples stored at -18˚c was 90 days.