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Chemical and Sensory Assessment of Hot-Smoked Fish Pâté

Sea bass, sea bream and rainbow trout have been hot-smoked for fish pâté. Filets of each species were minced and prepared as fish pâté by adding various additives after hot-smoking. The chemical compositions, fatty acid profile, cholesterol content and sensory analysis for fish pâté were investigated. Significant differences (P 0.05) were fond in fat, ash and sodium chloride content among the samples.Palmitic acid methyl ester was the most abundant in the saturated fraction of different fish pâtés, and values were ranged from 29.98 (%) to 31.18 (%). Linoleic acid methyl ester was the main contributor of polyunsaturated fatty acid (PUFA), which was found between 22.89% and 24.17% in different fish pâtés. The lowest cholesterol level was found in rainbow trout pâté (243.82 μg /g). Sensory evaluation of all the pâtés was considered as acceptable for the panellist.

Author(s): Ünlüsayn Mustafa

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