Determination of quality parameters of coated products(croquette) obtained from different seafood

In this research, some kind of aquaculture products (shrimp, sardine, rainbow trout) are fried by transforming them into coated product (Fish Finger). Later on, their quality parameters are determined.For this reason, fish fingers are made by the meats of shrimp, sardine and rainbow trout; then, physical, chemical and sensory analyzes are made on raw material and supplies. The rates of water and protein, which is determined by raw materials, are reduced whilst an increase on the rates of ash and fat were noted. After the process of frying, it is also noted that the rate of protein and water are reduced while the rate of ash and fat are increasing (P?0,05). Valine, leucine, isoleucine, lysine, methionine, phenylalanine and threonine which are essential amino acids is discovered inside of all the raw materials and supplies. It is also noted that raw materials and supplies contain high amount of (between 61,72% and 79,01%) unsaturated fatty acid. Docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA) and linoleic acid which are polyunsaturated fatty acids is obtained in all groups. Lead (Pb) and cadmium (Cd) is not found in supplies. Aluminium (Al) is found below the boundary value which is signified in Turkish Sustenance Regulation. Fried fish fingers are found accomplished as a result of some sensuous analyzes. Shrimp fingers get the highest point among the group of supplies. The shelf life of rainbow trout is determined as 30 days by determining the physico-chemical, microbiologic and sensory variations of it in the fridge at 4°C.