New food products from by-products of the fishing industry
Abstract
Recently, a decrease in fish consumption has been observed in Spain, as well as a great amount of the industrial waste of food that is apt for its consumption. Based on it, the aim of this study consisted of developing a new formulation of pate from fish roe, obtained as a by-product from the salting industry. The experimental work consisted of a proximal characterization of the raw material, as well as the elaboration of preliminary formulations until the selection of three definitive formulations. The control formulation (Control) consisted of a pate elaborated with ling roe, extra virgin olive oil, fried tomato and spices, while formulation 1 (F1) and 2 (F2) added to the control one milk powder and corn starch respectively as stabilizing agents. Finally, the addition of these stabilizers was evaluated through physicochemical analyses (determination of the colour, pH, water activity, and the percentage of moisture and fat), Texture Profile Analysis (hardness, elasticity, adhesiveness, gumminess, cohesiveness and chewiness) and a sensorial analysis with a consumer panel, evaluating the general appearance, colour, odour, flavour and texture of the pate, on a 9-point hedonic scale. Furthermore, a preference test and purchase intention were carried out. The results showed low levels of pH and water activity on all the formulations, while in texture properties, powered milk formulation was the most stable one, based on the hardness and cohesiveness values. Regarding to the sensory evaluation, all the pates showed well acceptance, being the control formulation, which did not add any stabilizers, the preferred one. Finally, it could be said that it is possible to revalue a physically damaged roe, unsuitable for the salting industry, to prepare a new type of fish pates.
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