Chemical composition and sensory quality of fish onion rings made from rainbow trout (Oncorhynchus mykiss)

Year 2018, Volume: 2 Issue: 1, 34 - 41, 30.06.2018

Nermin Karaton Kuzgun

Abstract

In this study, it was aimed to generate of fish onion rings using Oncorhynchus mykiss. Based on the onion
rings dough, wheat flour, corn flour, fish meat, salt, onion and cold water
were added and stirred until a homogenous dough was obtained. Adding different
proportion fish meat into the dough mixture, five different groups of onion
rings were produced. After the mixture was formed as the shape of the onion ring
by the dough shaping apparatus, the fish onion rings was applied in the
freezing form for at least 2 days. Chemical composition (protein, moisture,
ash, oil, and carbohydrate), energy values and sensory quality of the samples
were obtained. Commenting the data determined as statistically; it was obtained
that the difference between these five groups was significant (p<0.05) with
regard to food composition. Furthermore, energy
values of the fish onion rings were determined the highest as 326.69±13.61 Cal/100 g in all of the groups. As a result of sensory analysis of fish onion rings,
samples in the onion rings containing 18% fish meat received the highest rating of likes by
the panelists among the onion rings samples that were prepared experimental.

Keywords

Fish onion rings, Oncorhynchus mykiss, fast food, chemical composition, sensory quality, energy values

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