Rainbow trout meat added grissini

In this study, fish meat added breadsticks (grissini) were produced using boiled rainbow trout fillets. The production of grissini containing fish meat was made by substituting boiled fish meat in different percentage proportions by weight to the grissini dough prepared according to the specified recipe. The amount of flour used in the dough contents was reduced by the weight of fish meat, which was substituted for grissini in different proportions. Three basic groups of production were made according to the specified recipe; the first two groups were produced under laboratory conditions while the third group was produced at an industrial processing company. The groups were formed from sub-products according to different flour and fish ratios. Within the scope of the study, each group of grissini was subjected to sensory analysis and consumer surveys after being produced. Chemical analyses were also carried out for the third group of industrial application products and nutritional values were compared. According to the average scores calculated as a result of the first group pre-trial sensory survey, grissini containing 15% fish meat ranked first with 21.20 points while the survey results of the second group produced at the laboratory conditions showed that grissini containing 20% fish meat ranked first with 18.93 points. The survey results of the third group showed that grissini containing 15% fish meat rated as the most liked products by 41.35% of the panelists. The results of the chemical analysis carried out with the samples containing 15% fish meat showed that the protein value increased by 4.37g/100g (from 10.19g/100g to 14.56g/100g) and the dietary fiber increased by 2.95g/100g (from 9.82g/100g to 12.77g/100g) compared to the grissini of the control group. The carbohydrate value decreased by 11.76g/100g from 60.69g/100g to 48.93g/100g. The results demonstrated that the grissini incorparated with fish meat in the proportions of 15% and 20% produced within the scope of the study are well-liked by the consumers, and the addition of fish meat increases the protein and dietary fiber content in the grissini and reduces the carbohydrate level. This study implies that the production of fish-added grissini can contribute to the consumption of fishery product in our country, albeit in small quantites. Key Words: Trout, Grissini, Consumer Survey, Nutritional Value