Research Information System
The schedule for the 2 nd international conference and the 4th national conference on "Marine Sustainable Development " , Shiraz, Iran, 30 - 31 January 2024, pp.12, (Summary Text)
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 20% 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.
Keywords— Shrimp, Trout, Pishi, Anchovy, Sardine, Sensory quality