Chemical and sensory assessment of hot-smoked fish pâté

Abstract

Sea bass, sea bream and rainbow trout have been hot-smoked for fish pâté. Filets of each species wereminced and prepared as fish pâté by adding various additives after hot-smoking. The chemical compo-sitions, fatty acid profile, cholesterol content and sensory analysis for fish pâté were investigated. Sig-nificant differences (P < 0.05) were found 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, andvalues were ranged from 29.98 (%) to 31.18 (%). Linoleic acid methyl ester was the main contributorof polyunsaturated fatty acid (PUFA), which was found between 22.89% and 24.17% in different fishpâtés. The lowest cholesterol level was found in rainbow trout pâté (243.82 µg /g). Sensory evaluationof all the pâtés was considered as acceptable for the panellist.