Sensory acceptability and fatty acid profile of fish crackers made from Carassius gibelio

Izci L., Bilgin S.

FOOD SCIENCE AND TECHNOLOGY, vol.35, no.4, pp.643-646, 2015 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Article
  • Volume: 35 Issue: 4
  • Publication Date: 2015
  • Doi Number: 10.1590/1678-457x.6723
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.643-646


In this study, our aim was to consider the production of fish crackers using Carassius gibelio and to investigate the fatty acid profile and sensory quality of the fish crackers. Fish cracker mixture with a ratio 3.5:1.5 (minced fish/wheat starch) was obtained. Based on the total minced fish and starch level, 1.75% salt, 0.25% black pepper, 2% sunflower oil, 1% baking powder and 10% cold water (4 degrees C) were added and stirred until a homogenous mixture was obtained. The mixture was compressed in an extractor and baked. The moisture content of minced fish (CMF), cracker dough (CD) and crackers (CCr) was 77.73 +/- 0.14%, 63.10 +/- 2.18% and 7.95 +/- 0.67% respectively. The n6/n3 ratio of crackers was 2.61 +/- 0.20, PUFA/SFA ratio 2.28 +/- 0.06 and DHA/EPA ratio 1.81 +/- 0.01. The overall acceptability score obtained by the sensory evaluation of panelists was very high (8.09 +/- 0.25).