Production of fish chips from sand smelt (Atherina boyeri, RISSO 1810) and determination of some quality changes

İZCİ L., GÜNLÜ A., BİLGİN Ş.

Iranian Journal of Fisheries Sciences, cilt.10, sa.2, ss.230-241, 2011 (SCI-Expanded, Scopus) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 10 Sayı: 2
  • Basım Tarihi: 2011
  • Dergi Adı: Iranian Journal of Fisheries Sciences
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.230-241
  • Anahtar Kelimeler: Atherine boyeri, Fatty acids, Fish chips, Quality changes, Sand smelt
  • Isparta Uygulamalı Bilimler Üniversitesi Adresli: Evet

Özet

In this study, changes in some quality parameters of fish chips produced from sand smelt (Atherina boyeri, RISSO 1810) during storage period (at -18 ° C for 6 months) were determined. The difference between the amount of moisture, crude protein, crude fat and crude ash components of raw fish in fish chips was significant (P<0.05). Pre-frying process resulted in a decrease in all fatty acid compositions except for C 18:1 ω-9 and C 18:2 ω-6.Difference between the pH and thiobarbituric acid (TBA, μg malonaldehyde/g) values of raw fish meat and pre-fried chips was insignificant (P>0.05). However, total volatile basic nitrogen (TVB-N, mg/100g) value was changed significantly (P<0.05) between raw fish meat and pre-fried chips. The results of sensory analyses made by panelists were as follows; fish chips enjoyed it very much. The results of chemical, sensory and microbiological analyses of fish chips performed following frozen storage period at -18 °C for 6 months were within the acceptable limits.