. 2010 Oct 29;48(2):242–245. doi: 10.1007/s13197-010-0118-x

Table 1.

Quality characteristics of patties prepared from carp fish of different weight groups containing potato and corn flour

	Fish weight, g
	250–500		501–750		751–1,000
	P	C	P	C	P	C
Physical (n = 3)
Cooking yield, %	80.0 ± 1.44^b	82.6 ± 0.83 ^b	84.3 ± 1.15 ^ab	87.9 ± 1.60 ^a	83.6 ± 0.58 ^ab	83.1 ± 1.07 ^a
Fat retention capacity, %	177.9 ± 9.72^c	209.3 ± 0.47 ^b	160.7 ± 2.65 ^d	201.9 ± 1.33 ^b	152.3 ± 2.97 ^d	227.7 ± 4.45 ^a
Water holding capacity	0.55 ± 0.01^ab	0.62 ± 0.02 ^a	0.47 ± 0.06 ^c	0.54 ± 0.01^bc	0.57 ± 0.03^ab	0.51 ± 0.02^bc
Chemical (n = 3)
Moisture, %
Uncooked	72.0 ± 1.73^a	65.2 ± 1.22^ab	70.6 ± 0.92^a	60.2 ± 0.94^b	73.3 ± 2.88^a	60.0 ± 1.03^b
Cooked	60.0 ± 1.63^ab	53.9 ± 1.15^c	62.0 ± 0.88^a	52.4 ± 1.51^c	56.5 ± 0.85^abc	56.2 ± 1.01^bc
Protein, %
Uncooked	31.5 ± 2.74^ab	33.3 ± 1.21^a	32.7 ± 1.70^a	32.2 ± 0.23^a	31.8 ± 0.16^a	27.8 ± 1.20^b
Cooked	25.9 ± 1.28^a	26.1 ± 0.84^b	26.6 ± 0.35^a	24.4 ± 0.56^bc	24.8 ± 0.07^bc	23.7 ± 0.48^c
Total lipids, %
Uncooked	3.3 ± 0.10^d	2.6 ± 0.00^e	4.3 ± 0.11^b	3.8 ± 0.06^c	4.6 ± 0.02^a	2.7 ± 0.00^c
Cooked	7.3 ± 0.10^b	6.7 ± 0.02^c	8.2 ± 0.80^a	6.6 ± 0.09^c	6/6 ± 0.09^a	7.5 ± 0.05^b
Soluble sugars, %
Uncooked	7.5 ± 0.00^cd	6.9 ± 0.63^d	8.9 ± 0.63^b	8.2 ± 0.75^bc	10.2 ± 0.50^a	7.9 ± 0.38^bcd
Cooked	9.0 ± 0.50^d	10.7 ± 0.25^c	12.2 ± 0.25^b	11.5 ± 0.50^bc	14.0 ± 0.50^a	11.2 ± 0.75^bc
Gross energy, k cal/100 g
Uncooked	231.0 ± 14.72^bc	245.4 ± 9.46^ab	252.3 ± 8.12^a	252.1 ± 1.23^a	256.7 ± 4.96^a	215.5 ± 4.96^c
Cooked	250.5 ± 7.82^c	253.4 ± 8.68^c	292.3 ± 1.65^a	245.0 ± 6.05^c	274.4 ± 0.53^b	248.5 ± 5.26^c
Sensory (n = 6 panelists, score on 9-point Hedonic scale)
Appearance	7.7 ± 0.49^a	8.3 ± 0.33^a	8.0 ± 0.26^a	8.5 ± 0.22^a	7.7 ± 0.56^a	7.8 ± 0.31^a
Colour	7.8 ± 0.48^a	8.5 ± 0.22^a	7.7 ± 0.21^a	8.3 ± 0.33^a	7.7 ± 0.49^a	8.1 ± 0.26^a
Flavour	7.8 ± 0.48^ab	7.3 ± 0.42^b	8.3 ± 0.33^a	8.3 ± 0.33^a	8.0 ± 0.25^ab	8.3 ± 0.21^a
Taste	7.7 ± 0.21^a	7.5 ± 0.34 ^a	8.3 ± 0.21^a	7.7 ± 0.56^a	7.8 ± 0.40^a	8.3. ± 0.33^a
Texture	7.3 ± 0.49^c	7.7 ± 0.22^bc	8.9 ± 0.33^a	8. ± 2 0.31^ab	8.2 ± 0.31^ab	8.0. ± 0.00^bc
Overall quality	7.3 ± 0.33^c	7.5 ± 0.22^bc	8.3 ± 0.33^a	7.8 ± 0.31^bc	8.0 ± 0.37^b	8.2 ± 0.17^ab
Microbial log cfu/g (n = 3 total plate counts)
Uncooked	6.1 ± 0.03^a	6.1 ± 0.04^a	6.0 ± 0.03^a	6.1 ± 0.05^a	6.1 ± 0.03^a	6.1 ± 0.04^a
Cooked	4.0 ± 0.02^a	4.0 ± 0.03^a	3.9 ± 0.07^a	3.9 ± 0.05^a	3.9 ± 0.06^a	3.8 ± 0.05^a

Values with different superscripts in a row for each parameter differ significantly (p ≤ 0.01)

P boiled potato, C corn flour