Sensory Properties and Proximate Composition of Fish Soup from European Anchovy (Engraulis encrasicolus Linnaeus, 1758)

Abstract

This study investigated the proximate composition and sensory properties of fish soup prepared using European anchovy (Engraulis encrasicolus). According to the proximate composition analysis of fish soup, the crude protein, crude fat, crude ash, moisture, and carbohydrate values were found to be 5.04%, 6.22%, 1.46%, 82.05%, and 5.23%, respectively. In the sensory evaluation of fish soup, odor, oiliness, saltiness, bitterness, hardness, juiciness, aroma, appearance, overall acceptance, and purchase intent criteria were used. According to the sensory analysis results, it was seen that the panelists appreciated the anchovy soup. In the evaluation of overall acceptance, 46.66% of the panelists expressed “I liked it”, 46.66% expressed “I liked it very much”, and only 6.68% expressed “I liked it a little”. Based on the expressed purchase intentions, it was unanimously declared by all panelists that they were inclined to get the fish soup. Considering the sensory analysis results, it has been shown that the fish soup obtained using anchovy can also be used industrially. Thus, these products are thought to contribute to increasing fish consumption and healthier food consumption.