Development of fish stick from silver carp (Hypophthalmichthys molitrix) mince and itsquality changes at room temperature (28 to 32°C)

Fish stick was developed from silver carp (Hypophthalmichthys molitrix) by using different kinds of food additives (0, 10, 15 and 20% mashed potato, wheat flour, 1.5% NaCl, 2% oil, 5% spices such as onion, ginger, garlic, green chili paste, hot spices (garam masala), 1.0% MSG and 1.0% sugar). Sensory, chemical and microbiological changes of silver carp fish stick were determined to evaluate it‟s quality changes at ambient temperature (28 to 32°C) during storage. It was observed that, the moisture, pH and protein contents in silver carp fish stick decreased than those parameters for fish mince but lipid and ash contents increased. Among the variable levels of mashed potato, 10% showed the best sensory performance and was recommended for further production. At room temperature, the sensory quality parameters deceased significantly (p