Physicochemical, Microbiological, and Sensory Properties of Pâté Elaborated from Whitemouth Croaker (<i>Micropogonias furnieri</i>) Muscle

Rodrigues, Marcy Heli Paiva; Quadros, Camila da Costa de; Cavalheiro, Paola Lopes; Souza, Michele Moraes de; Prentice, Carlos

doi:10.1080/10498850.2017.1362615

Cited by 4 publications

(4 citation statements)

References 7 publications

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“…Paiva et al [ 47 ] studied pâté made with whitemouth croaker ( Micropogonias furnieri ) muscle and found sensory scores close to this study, with values ranging from 6.43 to 8.28, and 7.03 to 7.62 for color and texture, respectively. However, the attribute flavor scored from 6.62 to 8.28 while the overall acceptance scored from 6.87 to 8.15.…”

Section: Resultssupporting

confidence: 83%

“…No significant differences were observed between the treatments for the purchase intention (P<0.05), with average scores of 3.7, showing that the assessors "might buy, might not buy" the product. Paiva et al [47] studied pa ˆte ´made with whitemouth croaker (Micropogonias furnieri) muscle and found sensory scores close to this study, with values ranging from 6.43 to 8.28, and 7.03 to 7.62 for color and texture, respectively. However, the attribute flavor scored from 6.62 to 8.28 while the overall acceptance scored from 6.87 to 8.15.…”

Section: Sensory Evaluationsupporting

confidence: 83%

“…These differences may be due to variations in the raw material. Paiva et al [47] produced pa ˆte ´s from white croaker (Micropogonias furnieri) and found moisture contents from 54.8 to 62.9%, protein from 6.9 to 11.6%, and lipids from 21.0 to 25.2%. Similarly, Mancera-Rodriguez et al [48] studied pa ˆte ´of white cachama (Piaractus brachypomus) and reported 60.20% moisture, 11.61% protein content, and 20.64% lipids.…”

Section: Proximate Compositionmentioning

confidence: 99%

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Use of Nile tilapia (Oreocromis niloticus) processing residues in the production of pâtés with the addition of oregano (Origanum vulgare) essential oil

Matiucci,

dos Santos,

da Silva

et al. 2023

PLoS ONE

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The effect of the use of Nilo tilapia filleting residues in the production of pâtés with the addition of oregano essential oil stored for 90 days at 4 °C was evaluated. For that, 5 treatments were performed as follows: TSA—control treatment; TES with the addition of sodium erythorbate; and formulation TOE1 with 600 ppm oregano essential oil; TOE2 with 1000 ppm essential oil; and TOE3 with 1400 ppm essential oil. The pâtés showed adequate technological and physicochemical characteristics and microbiological counts within the legislation standards. No significant differences were observed in the luminosity of the pâté formulations during storage, and the addition of oil contributed to the increase in a* values and stability of b* values. Regarding the lipid and protein oxidation, TOE3 showed lower values at the end of the shelf-life. The addition of essential oil did not affect the hardness and cohesiveness of the products. The fatty acids in greater amounts in the samples were linoleic, oleic, palmitic, and stearic acids. The analysis of biogenic amines indicated that only the treatments with the highest amounts of sodium erythorbate (TES and TOE1) showed losses of spermidine. It was observed that decreasing the inclusion of sodium erythorbate and increasing the inclusion of oregano essential oil resulted in a drop in cadaverine values. A total of 46 volatile compounds were detected in the samples with the highest amount of free fatty acids and all the formulations were well accepted sensorially.

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Section: Resultssupporting

confidence: 83%

Section: Sensory Evaluationsupporting

confidence: 83%

Section: Proximate Compositionmentioning

confidence: 99%

See 1 more Smart Citation

Use of Nile tilapia (Oreocromis niloticus) processing residues in the production of pâtés with the addition of oregano (Origanum vulgare) essential oil

Matiucci,

dos Santos,

da Silva

et al. 2023

PLoS ONE

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“…Este tipo de evaluación sensorial es muy común para el desarrollo de nuevos productos, Feiden et al (2007) señalan que diversos autores evaluaron sensorialmente patés de pescado de distintas especies tales como pacú (Piaractus mesopotamicus), jundiá (Rhandia quelen) y tilapia (Oreochromis niloticus) teniendo aceptación por parte del público y obteniendo puntajes entre el rango de 7 a 9. Por otra parte, Paiva et al (2017) realizaron un estudio de aceptabilidad sensorial con diferentes formulaciones, así, escogiendo la mejor para la elaboración de paté de corvina con el empleo de una escala hedónica de 9 puntos, exactamente igual a la utilizada en este estudio, obtuvieron un puntaje final de 8, mayor al obtenido en los patés con CMR de trucha. En términos generales, es un reto para la industria alimentaria elaborar nuevos productos a partir de residuos pesqueros sin embargo el adecuado porcentaje de reemplazo junto con otros aditivos darán productos de gran aceptabilidad sensorial (Nawaz et al, 2020).…”

Section: Discussionunclassified

Efecto de la inclusión de carne cruda en un paté cocido de carne mecánicamente recuperada de trucha arcoíris

Jimenez-Champi

Daza

Ruiz

2021

Rev. Investig. Altoandin.

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The fishing industry generates large quantities of by-products, most of which are not used and are therefore discarded. The objective of the present research was the elaboration of a pâté-type sausage from mechanically recovered meat of rainbow trout (Oncorhynchus mykiss). The meat was obtained from trout skelons, which were passed through a grinder and sprayed with a mixture of α-tocopherol (0.02%) and ascorbic acid (0.05%). The formulation of the pate was as follows: mechanically recovered trout meat (74.4%), salt (1.3%), sodium tripolyphosphate (0.8%), starch (2%), soy protein isolate (2.4%), margarine (16.7%), soy lecithin (1.9%), onion powder (0.2%), garlic powder (0.2%) and pepper powder (0.1%). Three formulations were prepared: PCR1 (80% cooked meat and 20% raw meat), PCR2 (90% cooked meat and 10% raw meat) and PCR3 (100% cooked meat). For each formulation, the following were evaluated: texture profile, color and sensory evaluation, the latter with the participation of 30 untrained panelists using a 9-point hedonic scale, in which each formulation obtained an average of 6 ("I like it moderately"). The best formulation was PCR3, whose proximate composition was determined: 64% moisture, 16% fat, 12.5% protein, and 3.5% ash. The pâté of mechanically recovered trout meat proved to have a high nutritional value and a good level of sensory acceptance, demonstrating that it is a good alternative for the use of trout fillet by-products.

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Development, characterization and stability of a white cachama pâté-type product (Piaractus brachypomus)

et al. 2022

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Physicochemical, Microbiological, and Sensory Properties of Pâté Elaborated from Whitemouth Croaker (Micropogonias furnieri) Muscle

Cited by 4 publications

References 7 publications

Use of Nile tilapia (Oreocromis niloticus) processing residues in the production of pâtés with the addition of oregano (Origanum vulgare) essential oil

Use of Nile tilapia (Oreocromis niloticus) processing residues in the production of pâtés with the addition of oregano (Origanum vulgare) essential oil

Efecto de la inclusión de carne cruda en un paté cocido de carne mecánicamente recuperada de trucha arcoíris

Development, characterization and stability of a white cachama pâté-type product (Piaractus brachypomus)

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