Effect of the addition of manioc starch, water and inulin on the technological characteristics of bicuda pâté (Sphyraena tome, Fowler, 1903)

Abstract

Fish and fish products are an outstanding source of essential protein and micronutrients. In cured meats, such as pâté, the technological characteristics are fundamental to the final quality of the product. The present study aimed to evaluate the effect of the addition of manioc starch, water and inulin on moisture, water holding capacity (WHC) and texture profile in pâtés using the underutilized marine fish bicuda (barracuda, Sphyraenatome) with total fat replacement by inulin. A Rotational Central Composite Design (RCCD) was used with the independent variables inulin, manioc starch, and water. Water, inulin, and manioc starch significantly influenced (p<0.05) the moisture content of pâtés, WHC, and texture, hardness, gumminess, and chewiness parameters. The technological action of inulin as a substitute for fat used in the formulations (3% to 6%) was underestimated. The percentages used were below perecentages of at least 20% of fat reported in the literature.Current legislation does not recommend WHR values and hardness parameters, only values for humidity. There is a need for revision of legislation to meet the characteristics of the identity pattern and quality of fish pâté.

Scientific rationale of ingredients choice for functional fish pastes

“…The researchers recommend revising the quality characteristics for the standardization of fish pates. This need is associated with the tendency of quality to fish and fish raw materials in demand on the food market [23].…”