DETERMINATION OF PHYSICAL QUALITY CHARACTERISTICS OF TURKISH RAVIOLI WITH ANCHOVY


Kobya O., Sarı E., Kara A. , Güneş E., Delihasan Sonay F. , Karslı B., ...More

International Symposium on Fisheries and Aquatic Sciences FABA 2021, İzmir, Turkey, 7 - 08 September 2021, pp.76

  • Publication Type: Conference Paper / Summary Text
  • City: İzmir
  • Country: Turkey
  • Page Numbers: pp.76

Abstract

Today, the importance of a healthy and balanced diet is increasing. With the awareness of consumers, more attention is paid to food selection and the orientation to healthy foods increases even more. Aquaculture is one of the most important foods in terms of human health and balanced nutrition. The balanced nutritional content, especially the fact that it contains essential amino acids and omega-3 fatty acids, makes aquaculture valuable. However, against all these positive characteristics, seafood consumption in our country has lagged behind the world average. The average consumption of fish per capita in the world is 16 kg, in the European Union this number is 22 kg and in Turkey it is 6.1 kg. Some studies are being carried out to increase the fish consumption rate in our country. It is thought that the per capita fish consumption rate in our country can be increased thanks to the new food products produced by preparing the contents of the dishes, which are preferred in consumption or are highly appreciated locally. In this study, a new variety of ravioli, which is one of the most admired dishes in our country, was made with anchovies content. The physical quality characteristics of Turkish ravioli with anchovy were determined. Average pH, water activity (aw), dry matter, L (brightness), a (red-green), b (yellow-blue) values of cooked Turkish ravioli with anchovy were calculated. These values were calculated as 5.61±0.02, 0.9710±0.01, 44.15±0.37, 28.01±3.26, 6.31±1.84, 21.83±2.42, respectively. In the sensory test, it was determined that 93.33% of the participants could buy Turkish ravioli with anchovy.