Determination of Sensory Properties of Pies Prepared Using Different Seafood Products

This study was carried out to add different flavours to the product by adding seafood products into "Pishi", which is a popular pastry consumed in Turkey, and to develop new products by expanding the usage area of seafood products. For this purpose, preliminary trials were carried out and anchovy and sardine from seasonal sea fish, rainbow trout from freshwater fish and shrimp from shellfish were used in plain pishi dough. All the products to be added to the dough were firstly removed from the head, internal organs and bones of the fish products, then drained and then minced into minced meat. The shrimps were separated from the shell and head parts and washed, drained and minced into minced meat. Water, salt, instant yeast and wheat flour were used for pishi dough. The prepared pishi doughs were then divided into five groups as control (without additives), anchovy minced meat added, sardine minced meat added, rainbow minced meat added and shrimp added. The minced meat samples were homogenised by adding ۲۰% minced meat to the pishi dough. The prepared pishi doughs were then fried in hot vegetable oil and cooked. After the cooking process, the products were presented to the panellists for sensory evaluation. Panellists evaluated the products on appearance, colour, smell, taste and general taste. According to the evaluation results, the sensory qualities of the products were determined. According to the results obtained, the baked products with the best appearance and colour were Control, Shrimp and Rainbow trout baked products. The group with the best odour score was the ones with rainbow trout. In terms of flavour, Rainbow trout pishi had the highest score. When the pishi were ranked in terms of general liking, it was as follows: Rainbow trout pishi>prawn pishi>control>sardine pishi>anchovy pishi. In other words, the most favourite bake group was the one with rainbow trout. The majority of the participants who participated in the sensory evaluation stated that they could buy the prepared products by paying money and that the products used, especially Rainbow trout and shrimp, were very suitable for the product. This study covers a part of Gülay Kırtıl's master's thesis.

کلیدواژه ها:

Shrimp ، Trout ، Pishi ، Anchovy ، Sardine ، Sensory quality