Developing functional fish pâtés from Oligosarcus robustus and Loricariichythys anus with pre- and pro-biotic potentials

Cruxen, Cláudio Eduardo dos Santos; Thiel, Patrícia Radatz; Souza, Daiane Machado; Costa, Roger Junges da; Filoda, Paula Freitas; Chaves, Fábio Clasen; Fiorentini, Ângela Maria

doi:10.1016/j.fbio.2021.101449

Cited by 4 publications

(5 citation statements)

References 32 publications

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“…There was no significant difference for the L* values, which ranged from 67.71 to 68.28 on days 0 and 90 of storage. The values are close to those reported by other authors in fish pâté [ 5 , 48 ].…”

Section: Resultssupporting

confidence: 92%

“…Cruxen et al [ 5 ] reported similar a* and b* values to the present study for functional fish pâtés, with a* and b* values of 2.2 and 20.18 for pâtés made with monkfish ( Oligosarcus robustus ) and 2.35 and 19.47, respectively, for pâtés made with scallop ( Loricariichthys anus ).…”

Section: Resultssupporting

confidence: 87%

“…The pa ˆte ´made from fish filleting residues has the potential to stimulate the use of waste, leading to an increase in the diversification of products offered by the fisheries market [5], some foods have been developed from tilapia filleting residues, specifically the "v" cut, showing good consumer acceptance and safety, including bread, pa ˆte ´, sausages, kafta and mortadella [6][7][8][9][10][11]. Matiucci et al [12] studied pasteurized pa ˆte ´s based on Tilapia (Oreochromis niloticus) fish, aimed to encourage fish consumption through new processed products of quick and easy preparation.…”

Section: Introductionmentioning

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: 92%

Section: Resultssupporting

confidence: 87%

Section: Introductionmentioning

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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“…A adição da quitosana auxiliou no aumento da vida útil do patê, bem como manteve as características sensoriais e nutricionais do produto (Silva, 2010). Cruxen et al (2021) ao elaborarem patês de peixes (Oligosarcus robustus e Loricariichythys anus) contendo os prebióticos frutooligossacarideos e o probiótico Lactobacillus acidophilus LAFTI L10 relataram um produto final rico em proteínas e ácidos graxos insaturados (w-3 e w-9), contendo 10% de prebióticos, além da alta aceitabilidade sensorial do produto. Research, Society and Development, v. 11, n. 2, e40211225886, 2022 (CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v11i2.25886 10 Tabela 3.…”

Section: Instituição De Pesquisa 15%unclassified

Prospecção cientifica e tecnológica de produtos funcionais a base de patê de pescado

Silva

Cardoso

Ferreira

et al. 2022

RSD

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O presente estudo teve como objetivo realizar um levantamento de informações tecnológicas e científicas relacionadas a produção de patê de peixe funcional. As buscas foram realizadas em documentos de patentes disponíveis no Banco de dados Espacenet, utilizando as palavras-chave pâté AND fish AND A23L17/00. O maior número de documentos depositados foi observado no ano de 2003, sendo a Rússia a maior depositante com 29,3% de documentos. Desse total os inventores independentes foram requerentes em 47% dos depósitos. Entre os documentos analisados, 39,65% tratam do processo de produção do produto, 34,48% de tecnologias e 25,86% de produtos. Dentre os artigos revisados, 60% dos patês foram bem aceitos entre os provadores, com índice de aceitação superior a 70%. O estudo de prospecção cientifica e tecnológica agrega contribuições importantes para a ciência, principalmente, para o desenvolvimento de novos produtos na área de alimentos. Dessa forma, a partir dos documentos de patentes selecionados foi possível constatar a ausência de detentores de patentes no Brasil acerca do tema analisado demonstrando que o país necessita de maiores investimentos na pesquisa científica, apesar de serem observados a publicação de artigos científicos sobre o tema, podendo este ser uma oportunidade para o desenvolvimento de inovação para o setor de alimentos provenientes do pescado.

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“…Pâté is a spreadable emulsion-type food product with an important gastronomic tradition and highly appreciated sensory properties [ 2 ]. Moreover, there has been a diversification with different sources other than meat being used for pâté making, such as fish [ 3 ]. In general, fish species with significant commercial value (e.g., salmon, tuna, or anchovy) are used for the production of fish-based pâtés [ 4 , 5 ].…”

Section: Introductionmentioning

confidence: 99%

Modeling the Growth of Six Listeria monocytogenes Strains in Smoked Salmon Pâté

Bolívar

Achou

Tarlak

et al. 2023

Foods

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In this study, the growth of six L. monocytogenes strains isolated from different fish products was quantified and modeled in smoked salmon pâté at a temperature ranging from 2 to 20 °C. The experimental data obtained for each strain was fitted to the primary growth model of Baranyi and Roberts to estimate the following kinetic parameters: lag phase (λ), maximum specific growth rate (μmax), and maximum cell density (Nmax). Then, the effect of storage temperature on the obtained μmax values was modeled by the Ratkowsky secondary model. In general, the six L. monocytogenes strains showed rapid growth in salmon pâté at all storage temperatures, with a relatively short lag phase λ, even at 2 °C. The growth behavior among the tested strains was similar at the same storage temperature, although significant differences were found for the parameters λ and μmax. Besides, the growth variations among the strains did not follow a regular pattern. The estimated secondary model parameter Tmin ranged from −4.25 to −3.19 °C. This study provides accurate predictive models for the growth of L. monocytogenes in fish pâtés that can be used in shelf life and microbial risk assessment studies. In addition, the models generated in this work can be implemented in predictive modeling tools and repositories that can be reliably and easily used by the fish industry and end-users to establish measures aimed at controlling the growth of L. monocytogenes in fish-based pâtés.

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Developing functional fish pâtés from Oligosarcus robustus and Loricariichythys anus with pre- and pro-biotic potentials

Cited by 4 publications

References 32 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

Prospecção cientifica e tecnológica de produtos funcionais a base de patê de pescado

Modeling the Growth of Six Listeria monocytogenes Strains in Smoked Salmon Pâté

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