Determination of Proximate Composition and Sensory Quality of The Fish Chips Obtained from Luciobarbus esocinus (Heckel 1843)

In this study, food composition, energy amount and sensorial quality of fish chips, which is an alternative fast food (Luciobarbus esocinus, Heckel 1843), were determined. For the preparation of experimental samples, Luciobarbus esocinus meat was minced and added to the chips dough. After that, the dough was cut into two pieces; one piece was with sauce and the other was plain. Similarly, sauced and plain pieces were baked and fried with two different cooking methods. Total number of groups was four. The proximate composition (moisture, crude protein, crude oil, crude ash, carbonhydrate), energy value and sensory quality of experimental samples with two repeats were determined. The result of chemical analyses showed that there were statistically significant differences among the groups (p<0.01). Energy values of the chips groups were calculated between 571.42±7.3-385.58±2.82 kcal/100 g. The result of the sensory analyses indicated that the highest acceptibility was received by the chip group A (fried with sauce). It was also determined that the differences among the groups was statistically significant in terms of general acceptibility and odour features (p<0.05)