A Preliminary Study on the Use of Protein Isolate Produced From Trout in Tarhana Soup

The aim of this study is to use protein isolate that produced from fillet trout by pH shifting (acid) processes, in tarhana soup as protein enrichment. Three different soup groups were prepared; control (C): without isolate; 3.5% protein isolate added (T1) and 7% protein isolate added (T2). For sensory characteristics of soups, groups were compared by using color and sensory analysis by panelists. According to the sensory analysis results, the highest texture, odor and general acceptability values (7.38; 7.50 and 7.50, respectively) were reported in T1 while, these values were the lowest in C (6.50, 7.13 and 7.13, in order). When the results were evaluated in general, it was determined that there was no significant difference in terms of general acceptability in both isolate-added soup groups compared to the C. Test score of T1 is higher than T2 in terms of texture, it was determined that the isolate added groups were better than the C. With this preliminary study, it was determined that the fish protein isolate did not have a negative effect on the sensory properties of tarhana. More research is needed to establish the impact of additional fish protein isolate on the functional and biochemical quality of tarhana.