Development Of A Ready-To-Eat Product Formulated with Combined Aquatic Proteins
Book chapter > Chapter Research Book · 2025
Authors: Mehmet Tolga DİNÇER, Evren Burcu ŞEN YILMAZ, Ömer Alper ERDEM, Başak Alkan
Aquaculture And Marıne Research:Theory And Practıce, Chapter Research Book, İksad Yayınevi, B, International, 2025, pp 3-21, Türkiye, Ankara
DOI: https://dx.doi.org/10.5281/zenodo.17762659
Summary
<p class="ql-align-justify"><span style="color: rgb(15, 17, 21); background-color: white;">In recent years, life conditions and time constraints have led consumers to seek out fast and convenient food products. However, the concurrent rise in non-communicable diseases, such as obesity, cardiovascular disease, and diabetes, has created a demand for quick, nutritious, and healthy options. This paradox has brought the concept of "healthy convenience food" to the forefront of the food industry. In this regard, aquatic products have emerged as a paramount raw material for sustainable and healthy ready-to-eat meal formulations due to their abundant nutritional content and demonstrated health benefits.</span></p><p class="ql-align-justify"><span style="color: rgb(15, 17, 21); background-color: white;">This study developed a formulation for a ready-to-eat fish cake product, known as "eomuk," that is widely consumed in the Far East. The formulation was developed for the Turkish market and uses trout, cuttlefish, and shrimp meat. We evaluated the product's shelf life, nutritional content, and taste. Our main objective was to introduce a practical, healthy, and habit-forming product to the industry that has the potential to increase per capita seafood consumption in Turkey. This would address modern consumers' time constraints and heightened health consciousness.</span></p><p class="ql-align-justify"><span style="color: rgb(15, 17, 21); background-color: white;">The research results showed that the chemical composition of the developed product differed significantly from that of the raw materials. Notably, thermal processing decreased the moisture content, while the added oil and binders increased the crude fat and carbohydrate content. Analysis of the fatty acid composition revealed that the final product had desirable attributes, such as a low saturated fatty acid content and a high polyunsaturated-to-saturated fatty acid ratio. However, thermal processing significantly reduced the valuable long-chain omega-3 fatty acids EPA and DHA, which led to an increased omega-6/omega-3 ratio. In contrast, the Atherogenic Index (AI: 0.39) and Thrombogenic Index (TI: 0.32) values were found to be in the low-risk category, similar to trout and shrimp, indicating that the product has a positive profile for cardiovascular health. Sensory analysis results showed that approximately 68% of the 50 panelists rated the product as "Good" or higher, proving that the product is generally accepted by consumers and has achieved a marketable level of acceptability.</span></p><p class="ql-align-justify"><span style="color: rgb(15, 17, 21); background-color: white;">In conclusion, this study successfully developed a "Fish Cake (Eomuk)" product that is practical, healthy, well-liked by consumers, and holds high potential for commercial success in both domestic and international markets, with the added benefit of potentially increasing per capita seafood consumption in Turkey. Minimizing omega-3 loss from a nutritional perspective and further improving sensory properties stand out as crucial focal points for future R&D efforts.</span></p><p><br></p>