Akademik Veri Yönetim Sistemi
4th International Congress on Food Researches, Sivas, Türkiye, 16 Ekim - 18 Kasım 2025, ss.1071-1077, (Tam Metin Bildiri)
This study was conducted to develop, analyze, and evaluate a novel food product known as anchovy-based savory cake, prepared using European anchovy (Engraulis encrasicolus Linnaeus, 1758), a marine species of high nutritional and economic value. The aim was to produce a product with enhanced nutritional quality and acceptable sensory properties by incorporating anchovy meat into a traditional bakery formulation. Proximate composition analysis revealed that the anchovy-based savory cake, contained 14.10% protein, 18.22% fat, 2.10% ash, 50.14% moisture, and 15.43% carbohydrates, with a calculated energy value of 282.16 kcal/100 g. These results indicate that the product provides a balanced macronutrient profile and is particularly rich in protein and lipids, suggesting its potential as a functional and nutrient-dense food. Sensory evaluation was carried out with 25 trained panelists aged 28–53 years, of whom 77.78% were male and 22.22% were female. The product was evaluated based on odor, hardness, moisture, saltiness, oiliness, spiciness, aroma, appearance, overall acceptability, and purchase intention. Results indicated that the product exhibited a mild fried-fish odor, moderate texture, balanced salt and oil content, and a pleasant aroma. The overall acceptance was high, and the purchase intention reached 100%, reflecting complete consumer approval. In conclusion, the anchovy-based savory cake, demonstrates significant potential as an innovative, functional, and value-added seafood-based food product that may promote healthier eating habits and expand the utilization of marine resources in both household and commercial production.