Production and quality determination of fish pâtés from sardine processed with different techniques

In this study, fish pate was produced by salted, marinated and smoked sardine (Sardina pilchardus), and it was tried to determine the quality properties of products. For this purpose, fresh sardine brined at 20 % salted water, marinated at 4,5 % acetic acid - 11 % salt concentrations, and smoked with sawdust smoke at 70-80 oC. Midproducts obtained after these processes, minced to get paste consistence and rendered three different pate products with aid of additives. The changes during processes and the quality properties of end products were tried to determine via physicochemical, microbiological and sensory analysis. At the end of the study, water and crude protein content of pate products declined, on the other hand, lipid and carbohydrate content raised due to added food supplements. Energy values of products were determined as 303 kcal/100g, 239 kcal/100g, and 273 kcal/100g in Pate 1, Pate 2 and Pate 3, respectively. Fatty acid and amino acid profiles of pate product were determined as convenient for human nutrition and values of physicochemical and microbiological quality parameters were determined under the critical limits and determined as suitable for processed products, as well.Consequently, in this study, produced pate products were determined as delicious foods which can address different tastes and having a good quality for consume. Being the raw material of fish meat, it was determined that it brings attractiveness to products, and therefore, it can be used by consumer groups as alternative animal food sources.