Elaboration of pâté using fish residues

• Published in: Acta Veterinaria Brasilica
• Main Authors: Marcos Antonio Matiucci, Ana Paula Sartório Chambo, Jane Martha Graton Mikcha, Suzana Maria da Silva Réia, Kelly Cristina Vitorino, Lorena Batista de Moura, Andresa Carla Feihrmann, Maria Luiza Rodrigues de Souza
• Format: Article in Journal/Newspaper
• Language: English; Portuguese
• Published: Universidade Federal Rural do Semi-Árido (UFERSA) 2021
• Subjects: trimmings; carcass; oreochromis niloticus; salmo salar; Veterinary medicine; SF600-1100; Salmo salar
• Online Access: https://doi.org/10.21708/avb.2021.15.3.9421; https://doaj.org/article/69bc08905d464690b2765096225f628f

Knowing the potential of fish waste for the preparation of pâtés, there is the possibility of adding greater sustainability to the aquaculture sector. The aim was to prepare pâtés from fish processing residues with the inclusion of smoked fishmeal and evaluate their sensory, microbiological, physicochemical, and shelf-life characteristics. Three treatments were used: pâté without fishmeal inclusion (PSF), with smoked salmon carcass meal inclusion (PFSD), and smoked tilapia carcass meal (PFTD). The inclusion of the flours reduced the moisture, carbohydrate, and water activity. However, they increased the ash, salt, and collagen content. The lipid content was higher for the PFSD. The PSF showed peak oxidation at 15 days and the PFSD and PFTD around 45 days over the course of the 90-day shelf-life. The luminosity and b* coordinate were lower for PFTD, while the a* coordinate was higher for PFSD. Only the b* coordinate showed changes in PSF and PFSD throughout the 30 days of shelf-life, and its color tended to yellow at 15 days. The sensory analysis did not differ statistically between treatments (p > 0.05) for all attributes, except color, where the highest score was attributed to PSF. As for the overall impression, PSF also obtained the highest score, which may be associated with its color. By including fish flours, the nutritional composition and color of the tilapia-trimmed pâtés are changed, achieving an average acceptance level of 67%.