Production of Fish Chips from Sand Smelt (Atherina boyeri, RISSO 1810) and Determination of Some Quality Changes

Izci L. , Gunlu A., Bilgin S.

IRANIAN JOURNAL OF FISHERIES SCIENCES, vol.10, no.2, pp.230-241, 2011 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 10 Issue: 2
  • Publication Date: 2011
  • Page Numbers: pp.230-241


In this study, changes in some quality parameters of fish chips produced from sand smelt (Atherina boyeri, RISSO 1810) during storage period (at -18 degrees C for 6 months) were determined. The difference between the amount of moisture, crude protein, crude fat and crude ash components of raw fish in fish chips was significant (P < 0.05). Pre-frying process resulted in a decrease in all fatty acid compositions except for C(18:1) (omega-9) and C(18:2) (omega-6) Difference between the pH and thiobarbituric acid (TBA, mu g malonaldehyde/g) values of raw fish meat and pre-fried chips was insignificant (P > 0.05). However, total volatile basic nitrogen (TVB-N, mg/100g) value was changed significantly (P < 0.05) between raw fish meat and pre-fried chips. The results of sensory analyses made by panelists were as follows; fish chips enjoyed it very much. The results of chemical, sensory and microbiological analyses of fish chips performed following frozen storage period at -18 degrees C for 6 months were within the acceptable limits.