Determination of Some Quality Parameters of Hot Smoked Fish Pate

In this study, nutritional components of rainbow trout fillet and hot smoked fish pate produced by using rainbow trout were investigated.The yield of fish pate production steps were also calculated. The water, crude fat, crude protein and crude ash content of fresh rainbow trout fillet were determined as % 70.08±0.21, % 11.14±0.03 , % 18.14±0.06 and % 0.81±0.01, respectively and the water, crude fat, crude protein and crude ash content of hot smoked fish pate were determined as % 60.44±0.03, % 15.61±0.02, % 22.00±0.04 and % 2.09±0.01, respectively.In fresh rainbow trout fillet, TVB-N and TBA values of were found as 20.20±0.09mg/100g and 0.36±0.01mg MDA/kg and 11.82±0.05mg/100g and 0.38±0.01mg MDA/kg in hot smoked fish pate, respectively. Yield of pate production was calculated as % 43.90