Selçuk, Buminhan BurkayÇakır, Fıkret2026-02-032026-02-0320252651-5326https://doi.org/10.46384/jmsf.1723617https://search.trdizin.gov.tr/tr/yayin/detay/1327440https://hdl.handle.net/20.500.12428/34044In this study, the nutritional composition and the physicochemical, microbiological, and sensory quality parameters of traditional and liquid smoke-treated meagre pastirma were investigated under refrigerated storage conditions at +4 °C. For this purpose, analyses were conducted over a 120-day storage period on four different sample groups: traditional pastirma with fenugreek paste (FMP), traditional pastirma without fenugreek paste (MP), liquid smoke-treated with fenugreek paste (LSFMP), and liquid smoke-treated without fenugreek paste (LSMP). Moisture content in fresh fish, originally 71.63%, decreased to approximately 42–44% in all pastirma groups. Despite this notable reduction, statistical analysis revealed no significant differences in moisture levels among the processed groups (p > 0.05). Protein content increased to 30–33% following pastirma processing, and significant differences were observed between traditionally and smoke-treated samples (peninfo:eu-repo/semantics/openAccessMeagreNutritional valueQuality changeLiquid smokeFish pastirmaArticle8110312010.46384/jmsf.17236171327440