Physicochemical and sensory evaluation of fish chips made from Luciobarbus esocinus (Heckel, 1843)

In this study, fish chips were produced using Luciobarbus esocinus, their fatty acids and amino acids profiles were determined and they were sensorially evaluated. For the preparation of experimental samples, L. esocinus meat was minced and added to a basic chips mixture. After that, the mixture was divided into in two: while pepper sauce was added to one half, the other half had no sauce added. The mixtures with sauce and without sauce were shaped into chips. Two samples of each batch of the chips prepared were cooked using two different methods (baking and frying). In this way four different groups were obtained. Analysis of fatty acids showed that the pre-frying and the pre-baking process resulted in a decrease in all fatty acids except for 18:1n-9 and 18:2n-6. Analysis of amino acids showed that isoleucine, lysine, threonine and, proline were present in the highest quantities respectively. After frying and baking the amounts of leucine, isoleucine, lysine, arginine, phenylalanine, and threonine decreased while the amounts of the valine and histidine remained at the same level. The essential amino acids for humans were found in the fish meat and in the fish chip groups, except for tryptophan. The general acceptability score of the fish chips was highest for group A which consisted of chips with sauce that had been fried (9.28±0.69).