| Abstract Freeze drying is known as the excellent drying method for heat sensitive food products. In this research was aimed to determination of nutritional composition and physicochemical properties of fresh, freeze- dried and rehydrated rainbow trout (Oncorhynchus mykiss) mince. Sample groups were established as fresh trout mince, freeze-dried trout mince and rehydrated trout mince after freeze-dried. Proximate composition, pH, water activity, colour measurement, rehydration ratio, fatty acid and amino acid profiles were determined in the samples. As a result; nutritional composition, total aminoacid amounts and total MUFA amounts were different in fresh, freeze dried and rehydrated samples. However; the difference between the total amount of PUFA in... |
