Research Information System
2 nd International Conference and the 4 th National Conference on Marine Sustainable Development , Shiraz, Iran, 30 - 31 January 2024, pp.54
In this study, the nutritional value and sensory quality changes that occurred as a result of three
different cooking methods (frying, oven, grilling) of fish balls prepared by using two different formulations
(traditional and ready-made meatball batter) after mincing chub mackerel fish were investigated. Moisture
content, crude protein, crude fat, crude fat, and crude ash analyses were performed to determine the nutritional
composition of the prepared fish balls. To determine the sensory quality, the products were evaluated by
experienced panelists according to appearance, color, smell, taste, texture, and general taste criteria. As a result
of the nutritional value analyses, the nutritional value of fresh chub mackerel was determined as 75,56±0,41%
moisture, 17,30±0,13% protein, 4,12±0,05% fat and 1,01±0,08% ash. The nutritional values of the prepared
traditional and instant meatball mortars were determined as 65,97±0,23%-68,89±0,80% moisture,
16,16±0,31%-18,84±1,13% protein, 7,66±0,12%-6,42±0,38% fat, 1,52±0,02%-1,64±0,08% ash, respectively. As
a result of the cooking processes applied to chub mackerel meatballs, the nutritional values were 58.37±0.50%58.37±0.34%
moisture, 19.22±0.33%-18.95±0.77% protein, 7.23±0.50%-6.47±0.22% fat and 1.86±0.07%2.55±0.04%
ash in the traditional and ready-made meatball mortar groups, respectively, and 55% in grilled
chub mackerel meatballs, 21±1.56%-61.49±0.74% moisture, 19.71±0.67%-21.25±0.59% protein, 9.76±0.10%4.86±0.05%
fat, and 2.13±0.01%-2.55±0.04% ash, whereas 58% in fried chub mackerel meatball, 37±0,47%57,53±0,62%
moisture, 21,46±0,08%-21,64±0,13% protein, 12,50±0,23%-9,56±0,24% fat, and 1,95±0,07%2,24±0,03%
ash content were determined. According to the cooking processes applied, decreases in moisture
content and increases in protein, fat, and moisture contents were observed. The lowest moisture content was
determined in grilled chub mackerel meatballs prepared by the traditional method. Protein values varied
between 18.95-21.64% and the highest values were determined in grilled meatballs with meatball mortar,
traditional and fried meatball cross products. In fat, the highest value was determined in the group of fried chub
mackerel prepared by the traditional method. In ash values, the ash values of fish balls prepared with meatball
batter were higher than the other groups. According to the results of sensory analyses, the most liked group of
the prepared products was the group cooked in grill among the traditional products, while fried and grilled
products were more liked in the group prepared with meatball mixture. In the cooking methods, the most liked
group was the grill method, followed by frying and oven cooking method. The most liked group among all groups
was the group prepared with traditional meatball mixture and cooked on the grill, while the least liked group
was the group prepared with meatball mixture and baked meatballs. TUBITAK 2209-A University Students
Research Projects Support Programme supported this study.
Keywords— Chub Mackerel, Meatball, Nutritional value, Sensory quality, Cooking.