Determination of Quality Parameters of Pastry With Anchovies

Kara A., Güneş E., Sarı E., Kobya O., Karslı B., Çağlak E., ...More

International Symposium on Fisheries and Aquatic Sciences FABA 2021, 7 - 08 September 2021, pp.73

  • Publication Type: Conference Paper / Summary Text
  • Page Numbers: pp.73
  • Recep Tayyip Erdoğan University Affiliated: Yes


Nutrition is the basis of physiological needs. Protein, fat, carbohydrates, minerals and vitamins are the nutrients that should be taken daily to meet the nutritional needs. Fishery products, on the other hand, have an important place in nutrition by containing these nutrients. Aquaculture is the product group in which microbiological, physical and chemical deterioration occurs the fastest. In order to minimize the deterioration process, seafood-based foods are preserved by methods such as freezing, drying, canning, smoking, salting. In this study, a recipe has been developed for anchovy in the category of seafood, in order to gain consumer appreciation and to present its quality parameters to consumption with the least variable. In the study, pH, water activity (aw), dry matter, moisture content, L (brightness), a (red-green), b (yellow-blue) color values were examined in order to determine the physical quality parameters of pastry with anchovies. TVB-N, TBA analysis was performed to determine the chemical quality. Sensory analysis was carried out to reveal consumer taste. pH, water activity, L, a, minimum and maximum values of pH, water activity, L, a, analysis of pastry with anchovies samples that can be prepared are 5.38 – 5, 0.9185 - 0.9338, 34.4 – 46.1, 4 .3 – 10.0, 13 .7 – 31.2, dry matter value was 68.25% and moisture content was 31.75%. The mean values of TVB-N and TBA were found to be 10.56 mg/100g and 5.05 mgMA/100g, respectively. As a result of the sensory analyzes made, one hundred percent of the participants stated that they could purchase the product within the scope of marketing. According to the data obtained after the study, it has been determined that while developing different recipes for anchovy, which is the most important product of our country in aquaculture, nutritional quality can be preserved, an industrial product contribution can be provided as frozen readymade food and it will allow to increase the amount of consumption for healthy nutrition.