Production of Fish Chips from Sand Smelt (Atherina boyeri, RISSO ۱۸۱۰) and Determination of Some Quality Changes

In this study, changes in some quality parameters of fish chips produced from sand smelt (Atherina boyeri, RISSO ۱۸۱۰) during storage period (at -۱۸  o C for ۶ 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<۰.۰۵). Pre-frying  process resulted in a decrease in all fatty acid compositions except for C۱۸:۱ w-۹  and C۱۸:۲ w-۶.Difference between the pH and thiobarbituric acid (TBA, µg malonaldehyde/g) values of raw fish meat and pre-fried chips was insignificant (P>۰.۰۵). However, total volatile basic nitrogen (TVB-N, mg/۱۰۰g) value was changed significantly (P<۰.۰۵) 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 -۱۸ oC for ۶ months were within the acceptable limits.