Development of Three Different Anchovy-Based Fast-Food Products (Toast, Burger, and Pizza): Comparative Analysis of Sensory and Proximate Properties

This study aims to develop nutritionally improved alternative fast-food products by in- corporating anchovy (Engraulis encrasicolus), a fish with high nutritional value, into three popular fast-food items (toast, burger, and pizza) frequently consumed by fast-food con- sumers. 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...