University of agribusiness and rural development, UARD Jubilee International Scientific Conference

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Quality Characteristics of Fish Sauce Produced from Anchovy (Engraulis encrasicolus)
Ibrahim Ender Kunili, Hasan Basri Ormanci, Fatma Arik Colakoglu

Last modified: 2018-02-13


Fish sauce is a liquid hydrolysate of salted fish. This product is a popular foodstuff that can be adapted to our changed nutritional understanding due to intensive work life and it can support the closure the deficit animal originated protein demand.

In this study, it was aimed to produce a high nutritious fish sauce which can be an alternative food product from the unevaluated whole and waste of anchovy (Engraulis encrasicolus) produced abundant quantities in Turkey. The quality properties and consumption suitability of the obtained products were tried to be determined by physico-chemical, chemical, microbiological and sensory, analyzes.

It was determined that there is no greater quality differences between whole and waste of anchovy sauces. Whole and waste anchovy sauces have; 61 - 63% water, 12 - 8% protein, 4 – 5% fat and 3 – 2% carbohydrate, respectively. Salt content was found as 18% in both groups and biogenic amines and microorganism count were found at low levels. Both sauce groups were found to be safe for consume.

Fish sauces obtained from whole fish and fish waste were very close to each other in terms of nutritive values. Sauce groups have 8.62 – 13.02% protein, 4.45 – 6.07% fat, 18% salt and low biogenic amine contents (max 84.33 mg/kg) and microorganism loads (max 101 cfu/g). It has been found that fish sauce, which was received appreciate by consumer, has an alternative processed fish product potency, which is particularly suitable for the evaluation of wastes.


Engraulis encrasicolus, anchovy, fish waste, fish sauce, quality characteristics.

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