الفهرس 
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Abstract
Shimaa Mohamed Abou-Taleb. “Utilization of Little Tuna Fish in Manufacture of Some Fish Products”. Unpublished master of Agric. Science Thesis, Department of Food Science, Faculty of Agriculture, Ain Shams University, 2017
The aim of this study was to investigate the utilization of little tuna fish in manufacture of some fish products such as fish fingers and fish sausage. Little tuna fish as marine fish is undesirable and unacceptable among Egyptian consumers because it is bloody dark flesh and presence of many blood vessels. So, this fish must be utilizing for the processing of commercial fish products. The fish fingers were subjected to the frozen storage for 3 months and the analysis was carried out at an interval of one month. Four fish finger samples were prepared by adding 15% starch as control sample (T1), 15% rice flour (T2), 15% bourghul (T3) and 15% soybean flour (T4). The effects of adding various levels of pomegranate rind powder as natural antimicrobials and antioxidants additives on keeping different quality and safety attributes of prepared fish sausage product were studied. The effect of pomegranate rind powder at concentrations of 1, 2 and 3% on the quality and safety attributes of different prepared samples was determined during storage at (4±1°C) for 25 days. Chemical compositions, physical, physicochemical, microbiological analysis, cooking quality and sensory attributes of different collected and prepared fish finger and sausage samples were determined. Moisture, protein and lipid contents, as well as the water holding capacity of fish finger samples showed significantly decreased (P≤0.05) with prolonging the duration of frozen storage period; while, ash and carbohydrate contents were significantly showed the opposite trend with increasing the storage period. The values of pH, TVN, TMA-N, TBARs, PV and AV were significantly increased (P≤0.05) after the 3 months of frozen period. The addition of different concentrations of pomegranate rind powder caused high storage stability and reduced values of TBA and TVN of prepared fish sausage samples during cold storage compared to control fish sausage samples.
Key words: Little tuna fish, fish finger, fish sausage, quality attributes – proximate composition, pomegranate rind and sensory characteristics.