Determination of chemical values of crackers produced using surimi powder

In our study, the changes in pH, TVB-N, TBA and Peroxide amounts of crackers made using surimi powder produced from Arabibarbus grypus (Heckel) fish during storage and the amino acid and fatty acid values during the production phase were investigated. The minced fish meat was washed twice with cooled water and once with salt solution, pressed and dried in a turbo oven.The dried surimi was turned into surimi powder in a food processor. Then, two experimental cracker samples, which were created as a control group without surimi powder and with surimi powder, were stored at 4±1°C. The changes in pH, TVB-N, TBA and Peroxide amounts of experimental cracker samples were determined as chemical analysis on certain days of storage (0, 5, 10, 15 and 20 days) and the amino acid and fatty acid amounts during the production phase were determined. In addition, the sensory properties of the samples (appearance, texture, odor and flavor) were examined.It was observed that the pH value in fish meat was 6.79±0.14, and it was observed that in the surimi formation phase increased to values between 6.88±0.06-6.94±0.02 in the 1., 2. and 3. stages. When the TVB-N amounts determined during the storage period in the experimental samples were evaluated, it was determined that the difference between the days was statistically significant (p<0.05). In the control group without adding surimi powder and in the groups formed by adding powder, the TBA number in the dough mixtures before cooking was determined between 0.39±0.13-0.42±0.15 mg MA/kg. When the peroxide values of the examined samples were examined during storage, statistically significant differences (p<0.05) were determined between the days. It was determined that the total number of amino acids in the production stages of the fish cracker samples was 16 of one, 9 of them were essential amino acids. A total of 36 fatty acids were determined in the experimental samples produced in our study. In addition, it was determined that the difference between the changes in fatty acids in the production stages of the experimental samples was statistically significant (p<0.05). In terms of sensory, it was determined that the cracker samples prepared by adding surimi powder were appreciated by the panelists in terms of taste.