Elaboration of pâté using fish residues

Abstract

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%.

Untitled

“…In this independent study of the fish region, the longitudinal direction showed greater elasticity, with the head region being significantly the highest stretching value 95.80%. These results corroborate with Matiucci et al 1,2 who reported that Nile tilapia leather in the longitudinal direction has greater elasticity compared to transverse direction of the leather in this fish species. However, it is possible that the leather demonstrates different results, even if the leathers are from same species of fish and are evaluated in the same directions as the leather.…”

“…The generation of by-products within a processing line of an industry has become a growing concern among consumer population and generate concern in industries due to correct form of disposal and how to obtain the better use of the raw material. 1 According to Matiucci et al, 2 among by-products generated, about 4.5 to 10% represent the fish skin. Variation in this number of by-products depends on the species and way in which it is removed.…”

Nutritional evaluation and palatability of pet biscuits for dogs

“…Thus, with the purpose of attracting investors, research has been developed every year, making the pet market an attractive option for business opportunities (Mazon & Moura, 2017). In Brazil, the population is increasingly appreciating and investing in their animals, for example with toys, baths and grooming and snacks (Matiucci et al, 2020(Matiucci et al, , 2021.…”

Nutritional quality in roes of tambaqui (Colossoma macropomum) raised in fish ponds in Rondônia state, Brazil

“…11 Furthermore, the residue from fish processing can be used for better use in several alternative lines in the consumer market, such as: pet feeds, fertilizers for agriculture and gardening, agrochemicals, immunomodulators, oil rich in n-3, human food (fishpâtét and mechanically separated -MSM prepared by the processing unit), including biodiesel extraction processes and other value-added products. 10,12 The optimized use of these products from the food industry is a great alternative to reduce the lack of animal products rich in proteins and at the same time composed of healthy fats.…”