Enhancing Freshwater Fish Consumption in Algeria: A Study on the Nutritional and Sensory Attributes of Common Carp Sticks
Copyright © 2025 Esma Sabba, Yasmine Boudida, Djamel-Eddine Mekhancha
This work is licensed under a Creative Commons Attribution 4.0 International License.
- Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made.
- No additional restrictions — You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.
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
How to Cite
Association Française de Normalisation (AFNOR). (1996). *Aliments des animaux - Méthode de dénombrement des microorganismes à 30 °C - Technique par comptage des colonies* (Norme NF V08-060).
ANSES-CIQUAL (2020). Table de composition nutritionnelle des aliments. Agence nationale de sécurité sanitaire de l’alimentation, de l’environnement et du travail (ANSES), France.
AOAC Official Method 978.10 (1978). Crude Fiber in Animal Feed and Pet Food - Official Final Action.
In: Official Methods of Analysis of AOAC International, 15th ed., Gaithersburg, MD, USA.
Aktaruzzaman, M., Hani, U., Sayeed, M. A., Chowdhury, M. A., Hussain, M. A., Ahmed, K. T., & Hasan, M. M. (2022). Quality assessment and shelf-life of processed tilapia (Oreochromis niloticus) fish sticks: Laboratory based study. Archives of Agriculture and Environmental Science, 7(4), 514–520. https://doi.org/10.26832/24566632.2022.070405
Bilgin, A., Çetinkaya, S. E., & Bolat, Y. (2011). Changes on the nutritional compositions of the sand smelt (Atherina Boyeri Risso, 1810) marinade during storage. African Journal of Biotechnology, 10(16), 3197–3203. https://doi.org/10.5897/ajb10.2067
Cakli, S., Taskaya, L., Kisla, D., Çelik, U., Ataman, C. A., Cadun, A., Kilinc, B., & Maleki, R. H. (2005). Production and quality of fish fingers from different fish species. European Food Research and Technology, 220(5–6), 526–530. https://doi.org/10.1007/s00217-004-1089-9
Degnon, R. G., Agossou, V. E., Adjou, E. S., Dahouenon-Ahoussi, E., Soumanou, M. M., & Sohounhloue, D. C. K. (2013). Évaluation de la qualité microbiologique du chinchard (Trachurus trachurus) au cours du processus de fumage traditionnel. Journal of Applied Biosciences, 67(0), 5210. https://doi.org/10.4314/jab.v67i0.95042
Dergal, N. B., Abi-Ayad, S. M. E. A., Degand, G., Douny, C., Brose, F., Daube, G., Rodrigues, A., & Scippo, M. L. (2013). Microbial, biochemical, and sensorial quality assessment of Algerian farmed tilapia (Oreochromis niloticus) stored at 4 and 30°C. African Journal of Food Science, 7(12), 498–507. https://doi.org/10.5897/ajfs2013.1063
Elyasi, A., Zakipour Rahim Abadi, E., Sahari, M.A., & Zare, P. 2010. Chemical and microbial changes of fish fingers made from mince and surimi of common Carp (Cyprinus carpio L., 1758). International Food Research Journal. 17: 915-920.
Similar Articles
- Acid-Induced Gelation of European Eel Protein Isolate Fortified with Fish Oil: Enhancement of Physicochemical, Microstructural and Thermal Properties
- Editorial introduction to the first issue
- Nutritional properties and plausible benefits of Pearl millet (Pennisetum glaucum) on bone metabolism and osteoimmunology : a mini-review
- Update of the nutritional situation in the Republic of the Sudan
- Effect of healthy lifestyle promotion on anthropometric variables, eating behavior and cardiometabolic risk factors in women with polycystic ovarian syndrome
- Update of the Nutrition Situation in Nigeria
- Prevalence of type 2 diabetes mellitus in Africa: an updated narrative review
- Biological and functional properties of vine leaves
- Effect of traditional processing methods on protein digestibility and chemical constituents in seeds of Bauhinia petersiana
- Epidemiology, diagnosis, and assessment of diabetes mellitus in the elderly population: a purposive review
You may also start an advanced similarity search for this article.
NAJFNR is licensed under 