en Fish processing Fish processing پژوهشي Orginal research papers <span style="FONT-FAMILY: "Times New Roman","serif" FONT-SIZE: 12pt mso-fareast-font-family: 'Times New Roman' mso-ansi-language: EN-US mso-fareast-language: TR mso-bidi-language: AR-SA">In this study, changes in some quality parameters of fish chips produced from sand smelt (<i style="mso-bidi-font-style: normal">Atherina boyeri</i>, RISSO 1810) during storage period (at -18 <font face="Times New Roman"><font size="3">^{<span style="mso-spacerun: yes"> </span>o}C for 6 months) were determined. <span style="mso-spacerun: yes"> </span>The difference between the amount of moisture, crude protein, crude fat and crude ash components of raw fish in fish chips was significant (P<0.05). </font></font></span><span style="FONT-FAMILY: "Times New Roman","serif" FONT-SIZE: 12pt mso-fareast-font-family: 'Times New Roman' mso-ansi-language: TR mso-fareast-language: TR mso-bidi-language: AR-SA" lang="TR">Pre-frying<font size="3"><font face="Times New Roman"><span style="mso-spacerun: yes">  </span>process resulted in a decrease in all fatty acid compositions except for C</font>_18:1</font></span><font size="3">_{<span style="FONT-FAMILY: Symbol FONT-SIZE: 12pt mso-fareast-font-family: 'Times New Roman' mso-ansi-language: TR mso-fareast-language: TR mso-bidi-language: AR-SA mso-ascii-font-family: 'Times New Roman' mso-hansi-font-family: 'Times New Roman' mso-bidi-font-family: 'Times New Roman' mso-char-type: symbol mso-symbol-font-family: Symbol" lang="TR"><span style="mso-char-type: symbol mso-symbol-font-family: Symbol"><font face="Symbol">w</font></span></span><span style="FONT-FAMILY: "Times New Roman","serif" FONT-SIZE: 12pt mso-fareast-font-family: 'Times New Roman' mso-ansi-language: TR mso-fareast-language: TR mso-bidi-language: AR-SA" lang="TR">-9 </span>}<span style="FONT-FAMILY: "Times New Roman","serif" FONT-SIZE: 12pt mso-fareast-font-family: 'Times New Roman' mso-ansi-language: TR mso-fareast-language: TR mso-bidi-language: AR-SA" lang="TR"><font face="Times New Roman"><span style="mso-spacerun: yes"> </span>and C</font>_18:2</span>_{<span style="FONT-FAMILY: Symbol FONT-SIZE: 12pt mso-fareast-font-family: 'Times New Roman' mso-ansi-language: TR mso-fareast-language: TR mso-bidi-language: AR-SA mso-ascii-font-family: 'Times New Roman' mso-hansi-font-family: 'Times New Roman' mso-bidi-font-family: 'Times New Roman' mso-char-type: symbol mso-symbol-font-family: Symbol" lang="TR"><span style="mso-char-type: symbol mso-symbol-font-family: Symbol"><font face="Symbol">w</font></span></span><span style="FONT-FAMILY: "Times New Roman","serif" FONT-SIZE: 12pt mso-fareast-font-family: 'Times New Roman' mso-ansi-language: TR mso-fareast-language: TR mso-bidi-language: AR-SA" lang="TR">-6</span>}<span style="FONT-FAMILY: "Times New Roman","serif" FONT-SIZE: 12pt mso-fareast-font-family: 'Times New Roman' mso-ansi-language: EN-US mso-fareast-language: TR mso-bidi-language: AR-SA">.Difference between the pH and thiobarbituric acid (TBA, µg malonaldehyde/g) values of raw fish meat and pre-fried chips was insignificant (P>0.05). However, total volatile basic nitrogen (TVB-N, mg/100g) value was changed significantly (P<0.05) between raw fish meat and pre-fried chips. The results of sensory analyses made by panelists were as follows fish chips enjoyed it very much. The results of chemical, sensory and microbiological analyses of fish chips performed following frozen storage period at -18 ^oC for 6 months were within the acceptable limits.</span></font> Sand smelt, Atherine boyeri, Fish Chips, Quality changes, Fatty acids 218 229 http://jifro.ir/browse.php?a_code=A-10-1-80&slc_lang=en&sid=1 Levent İZCİ leventizci@sdu.edu.tr 10031947532846001242 10031947532846001242 Yes Ali GÜNLÜ 10031947532846001243 10031947532846001243 No Şengül BİLGİN 10031947532846001244 10031947532846001244 No