UTILIZATION OF LITTLE TUNA FISH IN MANUFACTURE OF SOME FISH PRODUCTS

Abstract

Little tuna is the marine fish, undesirable and unacceptable among Egyptian consumers because it is dark flesh and presence of blood traces. So, this fish must be utilized in production of some minced fish products. The overall aim of this study is to investigate the possibility of using little tuna fish flesh in manufacture of some minced fish products such as fish fingers and fish sausage. The investigation was aimed to study the main following points: 1 - Collection of large little tuna fish samples from Mediterranean Sea fisheries in Alexandria. 2 - Preparing fish samples, determining chemical, physical and microbiological analysis. 3 - Processing of fish finger by adding equal proportions of starch, rice flour, bulgur flour and soybean flour with freezing at -18 ± 1 ° C for 3 months. 4 - Processing of fish sausage samples prepared by the addition of 1, 2 and 3% of pomegranate rinds powder. Control sample, 0.2 % potassium sorbate and treated samples were stored at 4±1°C for 25 days, were analyzed after that every 5 days. All obtained results in this study were statistically analyzed. The obtained results can be summarized as follows: