Quality and Biochemical Assessment of Fish Fingers from Pickandle Barracuda (Sphyraena jello) During Frozen Storage at (-18ċ) for Four Mounths

Increasing public awareness of the value, health, and hygiene of food, as well as changing lifestyles in industrialized and developing countries, has led to a demand for a variety of healthy, ready-to-eat fishery products. The paper, however, aims to evaluate the feasibility of producing fish fingers from (Sphyraena jello )and then comparing approximate compositions and spoilage indices under freezing conditions (-18) for four months. In this regard, fish finger treatments were considered, namely: Treatment 1: unwashed minced meat; Treatment 2: surimi; Treatment 3: unwashed minced meat + beef; Treatment 4: surimi + beef. Then, approximate factors (moisture, ash, fat, and protein) and spoilage indicators including free fatty acid peroxide, thiobarbituric acid, total volatile nitrogen bases were measured in products produced in zero (fresh sample), 1, 2, 3 and 4 month in freezing conditions. However, the results showed that Treatment 3 in fat (6.72%), ash (2.17%), and protein (5.61%) hold a significant difference with other treatments (P<0.05) at the end of the maintenance period. Compared to other treatments, Treatment 2 in moisture factor holds a significant difference (P<0.05), namely the highest amount of moisture (77.42). Moreover, increasing shelf life, chemical decay indices increased significantly in all Treatments (P<0.05). In the third month, peroxide index (4.56 meqO2/kg), free fatty acids (%19.3) and thiobarbituric acid (2.129 mg MA /kg), and free nitrogen bases reached their highest level in the fourth month in Treatment 3. As a result, the Treatment was declared unacceptable in the fourth month. Furthermore, holding a significant difference, Treatment 2 achieved shelf life up to the fourth month. However, the fish fingers prepared from surimi were acceptable in Treatments 2 and 4 until the end of the fourth month of storage.