Investigate the quality parameters of fish crockets manufactured using different proportions of Jerusalem artichoke fibre

Abstract

This study determined the physico-chemical, microbiological and sensory properties of rainbow trout (Oncorhyncus mykiss) croquettes prepared with different proportions of Jerasalem artichoke fibre. For this purpose, three different concentrations of Jerusalem artichoke fibre (2%, 4% and 6%) were used, and a total of 4 groups of fish croquettes were prepared, including the control group without fibre. The prepared fish croquettes were packaged in styrofoam plates, covered with stretch film, and stored in the refrigerator (4 ±1°C) for 25 days. In terms of physicochemical properties between groups, water and fat contents were found to be significant (p<0.05), but protein, ash, carbohydrate and pH values were found to be insignificant (p>0.05). TVB-N and TBARS values were very significant (p<0.01). According to the microbiological analysis results, the bacterial counts of trout croquettes prepared with Jerusalem artichoke fibre were lower than the control group, and an increase was detected in all groups in parallel with storage. The most liked sensory group was the group B croquettes. In light of all these results, it was concluded that it is possible to use Jerusalem artichoke fibre in rainbow trout croquettes.