Nutritional quality, safety and sensory properties of smoked tench (Tinca tinca) pâté from Trasimeno Lake, Italy

Abstract

The present study evaluated the safety, nutritional and sensory properties of fish pâtés made from smoked tench (Tinca tinca) pulp. Two formulations of tench pâté were produced, one of which included olive oil and the other contained mascarpone cheese. The prepared pâté jars were thermally treated according to the method applied in the canning industry. The inactivation of Clostridium botulinum during thermal treatment was determined through a challenge test study, demonstrating the complete depletion of targeted bacteria. Tench pâtés showed high nutritional properties, especially the formulation with olive oil, which was characterised by lower contents of cholesterol and saturated fatty acids and a high level of monounsaturated fatty acids. The two experimental formulations possessed a specific sensory profile, due to the ingredients incorporated into the products. Consumers’ evaluation established differences in the acceptance of the two products: the formulation with added olive oil was more appreciated by consumers, who displayed a higher purchase intent for this product. The study suggests that minced smoked tench is not only a promising ingredient for pâté production but that it also represents a value-added product able to contribute to freshwater food consumption.

Proximal Composition and Nutritive Value of Raw, Smoked and Pickled Freshwater Fish

“…Khalili et al [28] investigated freshwater fish from the Czech Republic and revealed that fat content ranged from 0.74 ± 0.04 g/100 g in perch to 4.04 ± 0.81 g/100 g in common nase. Among all tested smoked fish, the eel had the highest mean fat concentration (28.16 ± 8.6 g/100 g) and perch the lowest (1.03 ± 0.2 g/100 g), while the mean fat content was 10.54 ± 11.2 g/100 g. Branciari et al [40] investigated smoked tench (Tinca tinca) pâtés from Trasimeno Lake (Italy). Fat content of this freshwater species was 4.69 g/100 g. Glew et al [41] studied fish (smoked, freshwater) from Northern Nigeria.…”

“…Puścion-Jakubik et al [42] studied salt content in smoked freshwater fish from the lakes of Warmia and Mazury Region in Poland and established that bream contained 1.87 ± 0.3 g/100 g salt, brown trout 2.09 ± 0.2 g/100 g, common whitefish 2.53 ± 0.3 g/100 g, eel 2.41 ± 0.2 g/100 g and vendace 2.71 ± 0.7 g/100 g. Salt contents from that study were almost like in our study. Branciari et al [40] demonstrated that salt content in smoked tench pâtés was 0.56 g/100 g. There is limited literature data regarding salt content in freshwater fish. demonstrated that salt content in smoked tench pâtés was 0.56 g/100 g. There is limited literature data regarding salt content in freshwater fish.…”

Calidad nutricional y niveles de aceptabilidad de productos innovados con base a pescado: empanizados y kamaboko

“…28 , sería una manera de apoyar al consumo de este tipo de alimentos, y sobre todo a la investigación en esta área. En la búsqueda de alimentos con alto valor nutritivo, se puede decir que los productos marinos en la dieta humana es considerado como una importante fuente de nutrientes de alto valor biológico, que genera una serie de beneficios para la salud 11,13,29 .…”

“…En efecto, enriquecer los productos alimenticios a base de pescado y empanizados con diferentes tipos de harina: plátano y habas es innovador, así con la implementación del Kamaboko que no es más que una pasta de pescado procesado de forma semicilíndrica, que se presenta sobre una tabla de origen japonés es poco conocido en nuestra población 12 . El uso de este tipo de comida permite siempre y cuando cumpla con todas las medidas de salubridad, generar un alimento con importantes valores nutricionales, aceptación sensorial, siendo considerado entre las preferencias de los consumidores actuales y dirigidas al consumo de comida rápida saludable 13,14 , por ejemplo, en países asiáticos el pez cabeza de serpiente Channa striata es conocido como una especie que es consumida en esa zona y usado como alimento funcional, debido a sus beneficios, el cual se usa para alimento funcional y se produce como un subproducto sólido que puede ser utilizado en polvo de concentrado de proteína de pescado (CPE) con un alto contenido proteínico demostrando la importancia del uso de la carne de pescado para diferentes usos entre los que se puede nombrar la elaboración de galletas nutritivas 15 .…”

Scientific rationale of ingredients choice for functional fish pastes

“…Thanks to the selected ingredients, 2 experimental groups showed specific sensory sensory attributes, compared to group 3. The sample with olive oil received a higher rating from consumers; the formulation is recommended for smoked fish pate [44].…”