Nutritional, microbial and organoleptic qualities of fish patties prepared from carp (Cyprinus carpio Linn.) of three weight groups.

Fish patty from common carp (Cyprinus carpio Linn.) which has low consumer preference due to the presence of intramuscular spines was developed and the effects of fish weight and the type of extender on product quality were determined. Six different types of fish patties were prepared by using the fish belonging to 3 weight groups (250-500 g, 501-750 g, and 751-1,000 g) and using 2 extenders (boiled potato and corn flour). Patties containing potato had higher moisture (70.6-73.3%), protein (31.5-32.7%) and lipid (3.3-4.6%) contents than those with corn flour (60-65.2, 27.8-33.3, 2.6-3.8%, respectively). Cooking decreased protein but increased lipid, soluble sugars, and gross energy contents of patties. Corn flour used patties gave higher cooking yield than those with boiled potato. These also had higher fat retention capacity and gross energy values. The 501-750 g group patties containing boiled potato had significantly higher scores for texture and overall acceptability.