Development of three different anchovy-based fast-food products (toast, burger, and pizza): comparative analysis of sensory and proximate properties

Delihasan Sonay, F. ORCID: https://orcid.org/0000-0002-0511-4782, Karslı, B. ORCID: https://orcid.org/0000-0002-3944-6988, Çağlak, E. ORCID: https://orcid.org/0000-0002-7376-1359, Kara, A., Öğretmen, Ö. Y. ORCID: https://orcid.org/0000-0002-1767-2693 and Kobya, O. ORCID: https://orcid.org/0000-0002-9788-4644 (2025) Development of three different anchovy-based fast-food products (toast, burger, and pizza): comparative analysis of sensory and proximate properties. Foods, 14 (19). 3329. ISSN 2304-8158 doi: 10.3390/foods14193329

Abstract/Summary

This study aims to develop nutritionally improved alternative fast-food products by incorporating anchovy (Engraulis encrasicolus), a fish with high nutritional value, into three popular fast-food items (toast, burger, and pizza) frequently consumed by fast-food consumers. Anchovies, due to their rich content of omega-3 fatty acids, high-quality protein, vitamins A and D, and minerals, are a valuable food source for public health. Within the scope of this study, the nutritional compositions (crude protein, crude fat, crude ash, moisture, carbohydrate, energy) and sensory properties of the developed products were determined. According to the results of the analysis, the highest crude protein (18.64%) and crude ash (4.38%) content were found in anchovy-enriched toast, while the highest crude fat content (10.82%) was observed in anchovy burger (p < 0.05). Sensory analyses indicated that the panelists generally accepted all products. Specifically, the anchovy-enriched burger received the highest scores for appearance (90%) and aroma (40%). These findings demonstrate that anchovy-enriched fast-food products are both nutritionally rich and consumer-accepted, nutritionally improved food alternatives. Furthermore, this study identifies significant potential for utilizing aquatic products within the nutritionally enriched, seafood-based product sector.

Item Type	Article
URI	https://centaur.reading.ac.uk/id/eprint/124839
Identification Number/DOI	10.3390/foods14193329
Refereed	Yes
Divisions	Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
Publisher	MDPI AG
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