The Pharmaceutical and Chemical Journal, 2017, 4(6):1-4

Available online www.tpcj.org

ISSN: 2349-7092
Research Article CODEN(USA): PCJHBA

Development of a Functional Snack Food Product with Cyprinious carpio (Linnaeus, 1758)

Nermin KARATON KUZGUN

Fisheries Faculty, Munzur University, Tunceli, Turkey

Abstract In this study, it was aimed to product of a functional snack food using Mirror carp (Cyprinious carpio,
Linnaeus, 1758). Snack Food mixture with a ratio 14% minced fish, 10% flour, 20% oatmeal, 5% hazelnut, 5%
almond2% salt, 40% cold water (4 °C) and 4% sunflower oil were added and stirred until a homogenous mixture
was obtained. The mixture was compressed in an extractor and baked. Food composition (moisture, raw protein, raw
oil, raw ash, carbonhydrate) and sensorial quality of the samples. The general acceptability scores of snack foods A
samples according to B samples received higher scores by the panelists.

Keywords Snack foods; Cyprinious carpio; Fish Snacks; crispy; food composition; sensory quality
Introduction
One of the recommended strategies to improve dietary quality in face of the current worldwide epidemics of chronic
diseases and obesity is to increase the consumption of fish. In order to increase fish consumption, strategies are
required to overcome or bypass certain limitations of commercialization and acceptability of fish. The biggest role to
increase fish consumption is to provide processed and manufactured fish products preserving the high nutritional
value of fish and meeting customer expectations [1]. Therefore, if snack foods are consumed frequently between
meals this might result in excessive energy intake. It is considered that it would be worth to enrich these products with
fish meat since they are consumed in large volumes today [2].
There exists an opportunity of incorporating local staple cereals, like flour in the fish mince and making dried
products. Worldwide, several value-added mince fish products have been developed [3-5] and continue to be
developed.
The present study aims to investigate the effect of fish meat on chemical composition, and sensorial characteristics of
fish snacks in order to supply an alternative food, snack foods containing meat of Cyprinious carpio aquacultured in
Turkey.

Material and Methods

Within this study, Cyprinious carpio fishes with certain economic value were procured from fisheries in Pertek
territory in the Keban Dam Lake. Fishes were transferred in insulated polyurethane carriage boxes with ice in them
to the laboratory set in the Pertek Vocational College. Then, they were processed in the very same day. After fish
fillets were prepared, they were rinsed with fresh water. Then, they were boiled in water for 20 minutes before
grounding in blender.

Formulation /Preparation of Fish Snacks (Fish Crisp)

The method used was based on Oduor-Odote and Kazungu (2008) [5], with some modifications. The rest of the
ingredients were minced fish, flour, oatmeal, hazelnut, almond, salt, cold water (4 °C) and sunflower oil. The snack

The Pharmaceutical and Chemical Journal

1
KUZGUN NK The Pharmaceutical and Chemical Journal, 2017, 4(6):1-4

food mixture was mixed using a TEFAL kitchen mixer until a homogenous mixture was obtained. The mixture was
compressed as long rods with a 30 mm diameter extractor on a tray covered with oven paper. The tray was placed in
an oven previously heated to 170 ± 2 °C and baked for 30 minutes. The Fish Snacks were cooled to room temperature
and packed in closed bags.

Chemical Analyzes
Moisture content% was determined by drying the sample at 100 °C until constant weight was obtained. [6]. Crude
Protein% was determined according to AOAC procedure with crude protein% analysis [7]. In analysis of crude fat%
content, Soxhelet (Extraction) method was employed [8]. The percentage of crude ash% content was determined by
means of crude ash% burning method [7]. Carbohydrate value was determined by subtracting total moisture, crude
ash% , crude protein% and crude fat% amount percentages found during analysis from 100 [9].

Sensory Analysis
Sensory analyses on samples were conducted by a group of panelist (n=40) aged 18-65. Each panelist sensorial
examined snack foods samples in terms of their colour, odour, flavour appearance and general acceptability (5—
Very Good to 1—Very Bad) [10].
Table 1: Sensory analysis scoring form [10]
Panelist name: Date:
Group Colour Odour Flavour Appearance General acceptability
Control
Fish Snacks

Results
Table 2 exhibits chemical compositions of prepared samples. According to the Table 2, average moisture, protein,
fat, ash, carbohydrate contents of fish meat ingredient of fish snacks samples were determined as follows 75.50%,
15.33%, 5.85%, 1.01% and 2.31%, respectively. Table 2 exhibits moisture%, protein%, fat%, ash% and
carbohydrate % amount of prepared sanck foods paste as they were containing fish meat in various proportions. Of
considered samples, whereas the highest crude protein% amount was determined with the group B and paste (B),
respectively; the lowest crude protein% amount was determined with group A at 11.51% (Table 2). Two groups
displayed similarity in terms of fat amounts in snack foods samples, the highest crude protein% amount was
determined at the group B and paste (B) (Table 2). Whereas the highest crude ash % percentage measured with
snack foods enriched with fish meat was estimated with group B at 3.51%; the lowest percentage was estimated with
group A at 3.33%. In terms of percentage of carbohydrate% content of prepared samples, it was estimated with
group A and B at 62.40% and 59.25%, respectively. For paste samples, the same Carbohydrate% value was
estimated with group A and B at 23.06% and 21.09%, respectively (Table 2).

Table 2: Food Composition of Fish Snacks Samples

Moisture Crude Protein Crude Crude Carbohydrat
% % Fat Ash %
% %
Mirror carp 75.50 15.33 5.85 1.01 2.31
A Paste 50.10 13.34 10.95 2.55 23.06
B Paste 50.00 15.34 11.23 2.34 21.09
A 5.25 11.51 17.51 3.33 62.40
B 6.21 13.01 18.02 3.51 59.25
A: Control, B: Fish Snacks

The Pharmaceutical and Chemical Journal

2
KUZGUN NK The Pharmaceutical and Chemical Journal, 2017, 4(6):1-5

Sample snack foods were also evaluated by participants in terms of color, odour, taste, appearance and general
acceptability (Figure 1). According to Figure 1, when samples were evaluated by respondents in terms of general
acceptability, it was seen that the highest score was given to group A; and the lowest score was given to group B.

Sensory Score 6

0
General
Colour Odour Flavour Appearance
Acceptibility
B 4.87 4.75 4.12 4.62 4.25
A 5 4.87 4.87 4.75 4.87
Figure 1: Sensory Change in Fish Snacks Samples

Discussions
Table 2 exhibits chemical compositions of prepared samples. According to the Table 2, average moisture, protein,
fat, ash, carbohydrate contents of fish meat ingredient of fish snacks samples were determined as follows 75.50%,
15.33%, 5.85%, 1.01% and 2.31%, respectively. In parallel to these findings, Duman and Dartay (2007) [11],
reported in their study conducted on Cyprinious carpio fillet that moisture, protein, fat and ash percentages were
78.49±0.23%, 17.18±0.98%, 2.16±0.41% and 0.86±0.13%, respectively. Of considered samples, whereas the highest
crude protein% amount was determined with the group B (13.01%) and paste (B) (15.34%), respectively; the lowest
crude protein% amount was determined with group A at 11.51% (Table 2). Two groups displayed similarity in terms
of fat amounts in snack foods samples, the highest crude protein% amount was determined at the group B and paste
(B) (Table 2). Whereas the highest crude ash% percentage measured with snack foods enriched with fish meat was
estimated with group B at 3.51%; the lowest percentage was estimated with group A at 3.33%. In terms of
percentage of carbohydrate% content of prepared samples, it was estimated with group A and B at 62.40% and
59.25%, respectively. For paste samples, the same Carbohydrate % value was estimated with group A and B at
23.06% and 21.09%, respectively (Table 2). According to another study in the literature, amounts of constituents in
per 100 g of substance were determined measured; and ash%, moisture%, protein%, fat% and carbohydrate%
percentages were reported as 2.55, 10.00, 11.68, 6.74 and 69.08, respectively [12]. In another study on cake paste,
moisture %, crude ash%, crude fat% and crude protein% content percentages of mixture were reported as
58.32±0.70, 0.45±0.02, 2.58±0.37 and 4.23±0.50, respectively. These findings are similar to our findings. However,
fat ,protein, ash amounts were found to be lower than the values found in our study [13]. This situation could be
associated with the different proportions in paste mixture. In the same line, Yağmur et al. (2005)[14], In these
products, average moisture, protein fat, carbohydrate and ash were determined as 5.54%, 6.48%, 18.49%, 68.43%
and 1.08%, respectively. These findings displayed similarity with our findings. In the same line, Karaton Kuzgun
(2017)[2], in these products, average moisture, protein, fat, carbohydrate and ash were determined as 7.10±1.50%,
15.00±1.00%, %, 32.50±0.50%, 41.50±2.50% and 3.50±0.50%, respectively. These findings displayed similarity
with our findings.
Sample snack foods were also evaluated by participants in terms of color, odour, taste, appearance and general
acceptibility (Figure 1). Sample snack foods were scored the same in two groups (A,B) in terms of their color

The Pharmaceutical and Chemical Journal

3
KUZGUN NK The Pharmaceutical and Chemical Journal, 2017, 4(6):1-4

(5.00±0.00-4.87±0.33) (Figure 1).When snack foods samples were evaluated by participants in terms of their odour,
the highest score was given to samples from group A (4.87±0.33), the lowest score was given to the samples from
group B (4.75±0.66) (Figure 1).As it was seen from Figure 1, in sensorial analysis of samples for their flavour,
whereas group A samples were given 4.87±0.33 score, group B samples were given 4.12±1.16. According to Figure
1, when samples were evaluated by respondents in terms of general acceptability, it was seen that the highest score
(4.87±0.33) was given to group A; and the lowest score (4.25±0.82) was given to group B. Karaton Kuzgun and
Gürel İnanlı, (2017) [15], determined in their study conducted on cracker that general acceptability score of the
cracker as 4.75±0.43-4.00±0.00. This value coincides with our findings.

Conclusion
The development of sensory acceptability of fish snacks (made from fresh fish species) of high nutritional value can
be a strategy to increase fish consumption and strategy to improve the quality of the diet of people by providing a
low-fat, low-calorie food product(snack foods) that is accepted worldwide. Consumers can expand the product at
home by deep frying and, besides, this might be the subject of a future study.

References
1. Neıva CRP, Machado TM, Tomıta RY, Furlan ÉF, Lemos Neto MJ, Bastos DHM. Fish crackers
development from minced fish and starch: an innovative approach to a traditional product, Journal of Food
Science and Technology Campinas, 2011, 31(4): 973-979.
2. Karaton Kuzgun N. Food composition and sensory quality of fish crackers made from Luciobarbus
esocinus, Journal of Scientific and Engineering Research, 2017, 4(9):392-396
3. DesturaI, Haard NF. Development of Intermediate Moisture Fish Patties from Minced Rockfish Meat.
Journal of Aquatic Food Product Technology, 1999, 8 (2) 77-94.
4. Mathews K, Ahmedna M, Goktepa I. Value-added Snacks from Defatted Peanut Flour and Fish Mince:
Optimizing formulation and Consumer Acceptability. International Food Technology Meeting. Chicago.
2003. 14-38.
5. Oduor-Odote PM, Kazungu JM. The Body Composition of Low Value Fish and their Preparation into a
Higher Value Snack Food, Western Indian Ocean J. Mar. Sci., 2008, 7(1), 111–117.
6. AOAC. Moisture content. 950.46. Official Methods of Analysis (17 th ed.). Association of Official
Analytical Chemists. Gaithersburg, 2002a: Maryland.
7. AOAC. Official Methods of Analysis of the Association of Official Analytical Chemists (17th ed.)
Association of Official Analytical Chemists, Gaithersburg, 2002: Maryland.
8. AOAC. Fat content in meat. 960.39. Official Methods of Analysis (17 th ed.). Association of Official
Analytical Chemists, Gaithersburg, 2002b:Maryland
9. Gibson RS. Principles of Nutritional Assessment. Oxford University Press.1990.
10. Altuğ Onoğur T, Elmacı Y. Gıdalarda Duyusal Değerlendirme, Sidas Medya, 2011: İzmir.
11. Duman M, Dartay M.Sıcak tütsülenmiş aynalı sazan (Cyprinus carpio L., 1758) filetolarının et verimi ve
kimyasal kompozisyondaki değişimler, 2007. Doğu Anadolu Bölgesi Araştırmaları.
12. Özer EA. Ekstrüzyon yöntemi ile besleyici değeri yüksek çerez tipi fonksiyonel bir ürün geliştirme gıda,
Çukurova Üniversitesi, 2007: Doktora tezi.
13. Gürel Inanli A, Karaton N, Emir Çoban Ö. Sensorial, chemical and microbiological quality of anchovy
cake, African Journal of Biotechnology, 2011, 10(48), 9870-9874.
14. Yağmur C, Mazahreh A, Özer EA. Türkiye’de Üretilen Bazı Bisküvi ve Benzeri Tahıl Ürünlerinin Besin
Değerleri (Protein, Yağ, Rutubet, Kül, Karbonhidrat ve Enerji Miktarları). Sendrom, 2005, 17(2), 76–80.
15. Karaton Kuzgun N, Gürel Inanli A. Sensory quality and food composition of fish crackers made from
Oncorhynchus mykiss. International Conference on Advances and Innovations in Engineering (ICAIE, 10-
12th May 2017), 2017, 1291.

The Pharmaceutical and Chemical Journal