Effect of Chia (Salvia hispanica) Flour Addition on the Quality and Shelf-Life of Common Carp (Cyprinus carpio) Fish Fingers Stored at -18 °C

Abstract

The objective of this study was to investigate the impact of adding whole chia seed flour on the quality attributes and shelf life of common carp fish fingers stored at a temperature of -18 °C. The samples were categorized into four groups containing 0%, 5%, 10%, and 20% whole chia flour, and were evaluated for various parameters, including moisture, ash, crude protein, crude lipid, peroxide index, total volatile nitrogen bases, thiobarbituric acid, and sensory assessment at 30-day intervals over 90 days. The results indicated that incorporating whole chia flour into fish fingers and preserving them at -18 °C led to an increase in moisture and ash content, while simultaneously decreasing the levels of protein, fat, and peroxide index. Additionally, a higher percentage of flour resulted in an increase in volatile nitrogen bases throughout the 90-day storage period, with the peak observed on day 90. The levels of thiobarbituric acid also generally showed an upward trend. The sensory evaluation findings suggested that there was no significant difference in smell, taste, color, and texture between the control sample and those containing 5% and 10% chia flour. Conversely, fish fingers with 20% whole chia flour received the lowest sensory score after 90 days of storage. In conclusion, the findings of this research suggest that the inclusion of 10% chia flour can positively influence the characteristics of carp fish fingers during a 90-day storage period at -18 °C.