Frozen fish chips properties processed from some economic underutilized fish species

Abstract

The Egyptians have experienced rapid changes in food habits in the present day. Light food is an interesting food, but its food contribution has been negligible. The main objective of this investigation was to produce fish chips from some economic underutilized fish species e.g. common carp, kawakawa and little tuna and evaluate the physiochemical, microbiological and sensory quality properties for these products during frozen storage for three months at-18°C. Obtained results indicated that the values of pH, TVBN, TMA and TBA were increased during storage period at-18°C in all samples. Staphylococcus aureus, and E. coli, were not detected during storage and both of the total bacterial count and total coliform values were decreased till the end of storage period of fish chips samples. Sensory evaluation show didn’t significantly change (p>0.05) in all different types of fish chips samples until the end of storage period. Concluded from this study that the frozen fish chips produced from common carp, kawakawa and little tuna fish gain high organoleptic acceptance as a cheap product and can help to solve the problems of malnutrition and protein deficiency especially in pre-school children and adolescents. According to sensory evaluation results, fish chips processed from kawakawa was the best type followed by common carp and little tuna fish.