The effect of adding fish on the nutritional composition of the soup and pasta sauces produced with different formulations

In this study, it was investigated how adding rainbow trout (Oncorhynchus mykiss) into soups with five different formulations ands pasta sauces with four different formulations affect their nutritional compositions. The soups with fish addition were dried by freezing method and then ground to make granules as ready to cook. The pasta sauces, on the other hand, were prepared by cooking.as ready to eat It was found out by the end of the study that, in both cases, fish addition increases the protein content remarkably. The highest protein content was found in the soup with fish meatball with 61.83% (g / 100 g dry substance), whereas the lowest protein content was 57.47% in the seasoned fish soup (p<0.05). The highest fat content was found to be in the seasoned fish soup with 18.49% (g/100 g dry matter), while the lowest one was obtained from fish noodle soup with 13.42% (p<0.05). As to pasta sauces, the highest protein content was in fish sauce with potato with 82.60%, whereas the lowest value was achieved in the fish sauce with cabbage and dill with 72.29% (p<0.05). The lowest fat content was achieved as 7.27% with potato sauce, while the highest was 14.71 with soup pumpkin-dill fish soup (p<0.05). As a result, it was learned that adding fish content into the soup and pasta sauces increase nutritional quality in both cases.