Development and nutritional and sensory evaluation of cachapinta (Pseudoplatystoma sp) pâté. Issue 1 (13th November 2014)

• Record Type: Journal Article
• Authors: Lobo, Cátia Maria de Oliveira; Torrezan, Renata; de Furtado, Ângela Aparecida Lemos; Antoniassi, Rosemar; Freitas, Daniela De Grandi Castro; de Freitas, Sidinéa Cordeiro; Penteado, Ana Lúcia; de Oliveira, Cássia Soares; Junior, Carlos Adam Conte; Mársico, Eliane Teixeira
• Is Part Of: Food science & nutrition. Volume 3:Issue 1(2015:Jan.)
• Page Start: 10
• Page End: 16
• Publication Date: 2014-11-13
• Subjects: Food industry and trade -- Periodicals; Food -- Periodicals; Nutrition -- Periodicals; 664
• DOI: 10.1002/fsn3.183
• Languages: English
• ISSNs: 2048-7177

Abstract

<abstract abstract-type="main" id="fsn3183-abs-0001"> <title>Abstract</title> <p>This study developed a technique for the preparation of pâté from cachapinta (<italic>Pseudoplatystoma</italic> sp) waste. For this, frozen minced cachapinta fish was crushed in a mini cutter and homogenized with all other ingredients. The prepared pâté was stored in seamed and thermally treated cans (volume 170 g). Weight proportions of mean moisture, ash, protein, and lipid contents of the minced fish were 75.49, 1.00, 15.00, and 7.92 (g/100 g), respectively. The formulation of the developed pâté is in accordance with legislation for fish products. Cachapinta pâté is a product with high content of polyunsaturated fatty acids, low level of trans fat, and good indices of nutritional quality. Tests of sensory acceptance, purchase intent, and sensory attributes (except spreadability) averaged a score above 6.0, indicating acceptability of the product. Our study suggests that the potential of minced cachapinta for pâté production is high, and that it can contribute a value‐added product to seafood consumption.</p> </abstract>