Effects of deep-frying to sardine croquettes' chemical composition

Cankiriligil E. C., BERİK N.

SU URUNLERI DERGISI, vol.34, no.3, pp.293-302, 2017 (ESCI) identifier

  • Publication Type: Article / Article
  • Volume: 34 Issue: 3
  • Publication Date: 2017
  • Doi Number: 10.12714/egejfas.2017.34.3.08
  • Journal Indexes: Emerging Sources Citation Index (ESCI), TR DİZİN (ULAKBİM)
  • Page Numbers: pp.293-302
  • Keywords: Sardine, deep-frying, croquette, amino acid, fatty acid, AMINO-ACID, PROTEIN-CONTENT, WHOLE-BODY, TROUT, FISH, MUSCLE, OMEGA-3-FATTY-ACIDS, SHRIMP, HEALTH, MYKISS
  • Çanakkale Onsekiz Mart University Affiliated: Yes


Fish croquettes were produced with sardine meat and effects of deep-frying on chemical composition of the products were determined in this study. The crude fat and ash increased in the sardine croquettes while water and crude protein decreased with frying process (P<0.05). Amino acid analyses showed that amount of glutamic acid, lysine and leucine were the highest ones respectively. The amount of leucine, isoleucine, lysine, phenylalanine and threonine decreased while the amount of the methionine remained in the same level statistically after deep-frying. The essential amino acids for human expect tryptophan were specified in sardine meat and croquettes. Total of saturated fatty acids in sardine meat decreased associated with increasing of unsaturated fatty acids during the croquette production and deep-frying process. Polyunsaturated fatty acids such as docosahexaenoic acid, eicosapentaenoic acid and linoleic acid were detected in all groups. Considering the elemental composition of the final product after deep-frying, this research study indicates that deep-frying does not effect a number of trace elements. Also, toxic elements for human health were not detected in any products.