Study on surimi chips and fish chips production as alternatives for low nutritional value snacks

In this study, surimi chips and fish chips from Sarm (Scomberiodes commersonnianus) and potato chips were prepared. Some quality attributes of fish chips and surimi chips were investigated in comparison to potato chips during 2 months of storage at 25C. After production, compositional analysis (protein, fat and ash contents) were performed on the samples. Other properties such as moisture content, textural hardness, rancidity parameters such as peroxide value and free fatty acid (acid value) and also sensory properties were determined for the products during storage at 25C. Results showed the protein content of surimi and fish chips were higher than potato chips and consequently had better nutritional value. Textural hardness, moisture content, peroxide value and acid value significantly changed in the samples throughout storage. Potato chips had better sensory quality attributes compared to fish chips and surimi chips. The products absorbed moisture during storage, thus a decrease in crispiness was observed. The peroxide and acid values of products were increased during storage. Overall, potato chips and surimi chips had much higher quality attributes and less quality deteriorations compared to fish chips during storage.