In this study, changes in some quality parameters of fish chips produced from sand smelt (Atherina boyeri, RISSO 1810) during storage period (at -18 o C for 6 months) were determined. The difference between the amount of moisture, crude protein, crude fat and crude ash components of raw fish in fish chips was significant (P<0.05). Pre-frying process resulted in a decrease in all fatty acid compositions except for C18:1 -9 and C18:2 -6.Difference between the pH and thiobarbituric acid (TBA, μg malonaldehyde/g) values of raw fish meat and pre-fried chips was insignificant (P>0.05). However, total volatile basic nitrogen (TVB-N, mg/100g) value was changed significantly (P<0.05) between raw fish meat and pre-fried chips. The results of sensory analyses made by panelists were as follows; fish chips enjoyed it very much. The results of chemical, sensory and microbiological analyses of fish chips performed following frozen storage period at -18 oC for 6 months were within the acceptable limits.
Keywords: Sand smelt, Atherine boyeri, Fish Chips, Quality changes, Fatty acids