Akademik Veri Yönetim Sistemi
12th Euroaliment International Conference, Galati, Romanya, 23 - 24 Ekim 2025, ss.86, (Özet Bildiri)
Fish-based products represent an important source of high-quality protein, essential fatty acids, and micronutrients, contributing significantly to a healthy diet. However, despite its nutritional richness, anchovy remains underutilized in many regions due to its strong flavor, limited consumer familiarity, and lack of convenient product forms. The development of innovative, ready-to-eat formulations may therefore enhance consumer acceptance and promote anchovy consumption. This study aimed to develop and evaluate an anchovy-based croquette in terms of its sensory and nutritional properties. The product was formulated by combining filleted anchovies with mashed potatoes, onions, cheese, and spices, shaped into small balls, coated with flour, egg, and breadcrumbs, and deep-fried until golden brown. Sensory evaluation was conducted by a panel of individuals aged 28–52 years (72.22% male, 27.78% female) to assess appearance, aroma, texture, flavor, and overall acceptability. The sensory results indicated that the croquette exhibited a mildly roasted fish aroma, moderate texture, and a pleasant overall appearance. Panelists reported high satisfaction levels, and notably, purchase intention reached 100%, reflecting complete consumer approval and strong market potential. Nutritional analysis showed that the croquette contained 11.54% protein, 18.76% fat, 2.23% ash, 49.58% moisture, and 17.90% carbohydrates, corresponding to an energy value of 286.55 kcal per 100 g. In conclusion, the anchovy-based croquette demonstrated a balanced nutritional profile and excellent sensory quality. These findings highlight its potential as a value-added fish-based convenience food, supporting the diversification of seafood products and the broader utilization of anchovy in the human diet.