Sensorial Evaluation of Fish Croquettes Produced from Different Seafood

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dc.authoridCankiriligil, Ekrem Cem/0000-0001-5898-4469
dc.contributor.authorCankiriligil, Ekrem Cem
dc.contributor.authorBerik, Nermin
dc.date.accessioned2025-01-27T20:53:59Z
dc.date.available2025-01-27T20:53:59Z
dc.date.issued2018
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThis study evaluated the sensorial characteristics of fish croquettes produced from different seafood such as deep-water rose shrimp (Parapenaeus longirostris), sardine (Sardina pilchardus), and rainbow trout (Oncorhynchus mykiss). First, a sensorial appreciation test and a quantitative descriptive analysis (QDA) were conducted by 12 expert panelists. Then, a consumer appreciation test was carried out with 100 consumers aged between 20 and 55 years. The appreciation tests showed that all the croquettes were appreciated by both the panelists and the consumers. The shrimp croquette was found to be the overall favorite in terms of flavor, odor, and general appreciation parameters among the groups. The QDA results revealed that the shrimp and sardine croquettes maintained their characteristic flavor and odor, whereas those of the rainbow trout croquettes were preserved less compared with other croquettes. These results indicate that sardine croquettes can be recommended to consumers who enjoy consuming seafood with a strong fish aroma. Trout and shrimp croquettes can be recommended to some consumers who wish to consume seafood but do not necessarily like the taste of fish or shellfish.
dc.description.sponsorshipCanakkale Onsekiz Mart University Scientific Research Projects Coordination Unit, Turkey [2010/142]
dc.description.sponsorshipThis research was presented as a poster presentation in the 19. National Symposium of Fisheries from 12-15 September 2017 in Sinop, Turkey and was part of a master's thesis project titled Determination of Quality Parameters of Coated Products (Croquette) Obtained from Different Seafood which was mentored by Assoc. Prof. Dr. Nermin Berik and supported by the Canakkale Onsekiz Mart University Scientific Research Projects Coordination Unit, Turkey (2010/142).
dc.identifier.doi10.26650/ASE201818
dc.identifier.endpage101
dc.identifier.issn2602-473X
dc.identifier.issue3
dc.identifier.scopus2-s2.0-85091734573
dc.identifier.scopusqualityQ3
dc.identifier.startpage96
dc.identifier.trdizinid302375
dc.identifier.urihttps://doi.org/10.26650/ASE201818
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/302375
dc.identifier.urihttps://hdl.handle.net/20.500.12428/25931
dc.identifier.volume33
dc.identifier.wosWOS:000452121100006
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.publisherIstanbul Univ Press, Fac Aquatic Sciences
dc.relation.ispartofAquatic Sciences and Engineering
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectDeep-water rose shrimp
dc.subjectsardine
dc.subjectrainbow trout
dc.subjectquantitative descriptive analysis
dc.subjectcroquette
dc.subjectdeep-fried
dc.titleSensorial Evaluation of Fish Croquettes Produced from Different Seafood
dc.typeArticle

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