Physicochemical, Microbiological, and Sensory Properties of Pâté Elaborated from Whitemouth Croaker (Micropogonias furnieri) Muscle. Issue 8 (14th September 2017)

• Record Type: Journal Article
• Authors: Paiva Rodrigues, Marcy Heli; De Quadros, Camila da Costa; Cavalheiro, Paola Lopes; De Souza, Michele Moraes; Prentice, Carlos
• Is Part Of: Journal of aquatic food product technology. Volume 26:Issue 8(2017)
• Page Start: 903
• Page End: 912
• Publication Date: 2017-09-14
• Subjects: Meaty emulsion -- Micropogonias furnieri -- nutritional value -- pâté; Fishery processing -- Periodicals; Animal products -- Periodicals; Plant products -- Periodicals; 664.9405
• DOI: 10.1080/10498850.2017.1362615
• Languages: English
• ISSNs: 1049-8850

Abstract

ABSTRACT: The aim of this research was to formulate a unique product, croaker pâté, and to determine its physicochemical, microbiological, and sensorial characterization. Three formulations of pâté were elaborated. The pâtés fit in the stipulated regulations for the microbiological test. Regarding the texture, the pâtés presented a significant difference ( p < 0.05) among each other. In the sensorial tests, the favorite pâté of the panel was formulation 3; in the acceptance test, it had higher levels of acceptance for color, flavor, and global acceptance in comparison with commercial pâté.