Özet:

In this study, 6 local dishes selected from Mersin’s local cuisine are examined and standardized. Then, those local dishes were cooked in the Mersin University, Faculty of Tourism, Gastronomy and Culinary Arts Department. Those local foods were tasted within the scope of sensory analysis by 9 semi-trained panelists who are familiar with and experienced in Mersin food culture. As a result of the tasting experience, 3 of the 6 local food measure significantly higher than the other 3 foods. According to these results, “Eya dolması, Yüksük çorbası and Ispanaklı içli köfte” are considered acceptable for commercializing.

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