Effect of added oxidised starch and soy isolate protein on quality of fish fingers made from Silver carp (Hypophthalmichthys molitrix)

Aim. The present study investigates the effect of soy isolate protein and oxidised starch on the quality of fish fingers made from Silver carp. Methods. The fish finger samples were produced with the addition of 1% soy isolate protein and oxidised starch into paste. The gum added samples were compared with the control treatment in three different thawing procedures also. Results. Addition of different gums had no significant effect on moisture, ash, product yield, colour and sensory evaluation of experimental fish fingers (P>0.05). Nevertheless, addition of soy isolate reduced fat content in direct fried samples (P<0.05). Direct fried fish fingers presented higher moisture content than other thawing procedures (P<0.05). Air thawed samples had a lower cooking yield than other thawing procedures (P<0.05). Addition of soy isolate protein decreased expressible water in microwave thawed treatment (P<0.05) but in other treatments no significant differences were observed (P>0.05). Direct fried fish. fingers had the highest overall acceptability scores but these differences were not significant (P>0.05). Conclusion. In general, the addition of soy isolate protein accompanied by the direct frying without additional thawing method, enhanced fish finger quality. Therefore, in order to produce fish fingers, thawing procedures are not necessary.