Muhsine DUMAN
In this study, the fog fish (Aspius vorax) surimi were obtained using the manual method. Su-rimi obtained from 60°C for 12 hours, dried and formed into a food processor flour. Brought into the dust of flour surimi% 5 (B), 10% (C) and 15% rates of fish using the chips produced. Control (A plain) group with four different formulations, the sample was obtained. The results were compared with samples obtained from the nutritional value and sensory analysis. Sensory evaluation of 65 panelists were used between 13-25 age groups. According to that study samples with increasing rate of surimi powder, protein and carbohydrates, the rate of increase in the rate reductions have been identified. Differences in care between the protein and car-bohydrate groups (p
