Öz In this study, changes in chemical, microbiological and sensory quality of fish crackers made from rainbow trout (Oncorhynchus mykiss) and carp (Cyprinus carpio) during storage at 4±2°C was investigated. The fish cracker composed of fish meat, sugar, salt, egg, sunflower oil, vinegar, butter, flour, wheat starch and stirred until a homogenous mixture of crackers dough was achieved. The mixture was crushed in an extractor and baked in the oven. Chemical quality parameters (pH, Total Volatile Basic Nitrogen and Thiobarbituric Acid), microbiological parameters (Aerobe bacteria) and sensory quality (Flavor, Odor, and Texture) were determined during the storage period. The highest chemical changes and microbiological changes was determined in the crackers prepared by adding carp meat. The lowest sensory parameters was obtained for crackers groups by carp meat. The study results showed that crackers enriched with fish meat, mainly rainbow trout had an appropriate sensory, microbiological and chemical profile for consumption.
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