Evaluation of Sensory Changes in fish fingers produced from Surimi and minced meat of Barracuda (Sphyraena jello) & the effect of substituting red meat with fish during freezing at The cold storage (-18°C)

In the most of the human society, the issue of shortage of time for preparing food and the advantages of aquatic protein has brought about an appropriate motivation for introducing different kinds of ready-to-eat and semi-ready-to-eat products such as finger foods and burgers etc. made out of different aquatics. This research aims to conduct sensory evaluation on the fish finger made out of the meat of barracuda (Sphyraena jello) and to compare the sensory indices (texture, odor, color, taste and total utility) under freezing conditions -18ċ for four months. Four treatments of fish fingers including (first treatment: mince, second treatment: Surimi , treatment 3: mince+ red meat, treatment 4: Surimi +red meat) were considered. The indices in the products at the times of zero (fresh sample), 1, 2, 3, 4 months were measured under freezing conditions.  The evaluations of texture description between the exiting treatments indicate that there is significant difference between Surimi bearing treatments &minced fish during the storage period (P ≤ 0.05). Meanwhile, Second Treatment  at the time Zero, production and end of storage period (120 days) acquire the highest score of the texture factor by 4.74 ± 0.42 and 3.41 ± 0.64 respectively. The highest score in the color treatment at the time Zero is allocated to Second Treatment with 4.44 ± 0.20. As for the color factor, there has been a significant difference between minced meat and Surimi Treatments during storage period (P ≤0.05).