Corapci, BengunurGuneri, Nilgun2025-03-232025-03-2320200101-20611678-457Xhttps://doi.org/10.1590/fst.08419https://hdl.handle.net/11486/4995Freeze 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 fresh and rehydrated samples were found insignificant statistically.eninfo:eu-repo/semantics/openAccessfreeze dryingtrout mincenutrition compositionphysicochemical propertiesArticle4016316910.1590/fst.084192-s2.0-85087289245N/AWOS:000547817400021N/A