Enhancing Freshwater Fish Consumption in Algeria: A Study on the Nutritional and Sensory Attributes of Common Carp Sticks
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Fish consumption, Freshwater fish, Sticks, Nutritional quality, Sensory profile
Abstract
Background: To enhance the level of fish consumption in Algeria, it is crucial to promote the utilization of freshwater and farmed fish. The common carp, being the most produced species, often exhibits an undesirable odor attributed to its feeding behavior. This characteristic leads many consumers to prefer wild fish over farmed alternatives. Furthermore, there is a notable scarcity of research on fish products within Algeria.
Aims: The aim of this study was to propose common carp sticks as an alternative product form to increase freshwater fish consumption, and to rigorously evaluate their nutritional value and sensory properties.
Material and Methods: In this regard, the flesh of common carp was initially marinated in two distinct types of organic acids and various condiments. Following a 12-hour marination period at 4°C, steam cooking was performed to yield fish flakes. These flakes were subsequently combined with dry ingredients, including potato flakes, salt, spices, corn oil, and skimmed milk powder. Water was then added to form a smooth and homogeneous dough, which was shaped into sticks. The sticks were coated in flour, eggs, and breadcrumbs before being deep-fried in vegetable oil. The prepared sticks from both types of marinated flesh were then evaluated for their microbiological, nutritional, and sensory attributes. (Analyses on raw common carp were conducted prior to this study).
Results: No significant differences were observed between the two types of sticks, regardless of whether they were marinated with vinegar or lemon. An antimicrobial effect of the lemon was noted, leading to a reduction in the microbial load of the sticks. Both groups of sticks demonstrated appreciated nutritional value. Additionally, panelists showed strong appreciation for the fish sticks from both groups, rating those marinated with lemon juice at 7.61 ± 0.99 and those with vinegar at 7.68 ± 1.14.
Conclusions: These findings suggest that freshwater fish, when presented in this processed form, are acceptable to consumers for inclusion in their diet. This approach could positively impact the national economy and contribute to food security in Algeria.
Keywords: Fish consumption, Freshwater fish, Sticks, Nutritional, Quality, Sensory profile.
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Copyright (c) 2025 Esma Sabba, Yasmine Boudida, Djamel-Eddine Mekhancha
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