Effect of the addition of manioc starch, water and inulin on the technological characteristics of bicuda pâté (Sphyraena tome, Fowler, 1903)

ABSTRACT Fish and fish products are an outstanding source of essential protein and micronutrients. In cured meats, such as pâté, the technological characteristics are fundamental to the final quality of the product. The present study aimed to evaluate the effect of the addition of manioc starch, wat...

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Autores principales: Estanech,Amanda, Oliveira,Nandara, Amorim,Elizete, Valadão,Rômulo, Torrezan,Renata, Oliveira,Gesilene
Lenguaje:English
Publicado: Sociedad Chilena de Nutrición, Bromatología y Toxicología 2020
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Acceso en línea:http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000300359
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spelling oai:scielo:S0717-751820200003003592020-06-22Effect of the addition of manioc starch, water and inulin on the technological characteristics of bicuda pâté (Sphyraena tome, Fowler, 1903)Estanech,AmandaOliveira,NandaraAmorim,ElizeteValadão,RômuloTorrezan,RenataOliveira,Gesilene Inulin Fish pâté Fishery products Poached-bicuda Technological properties ABSTRACT Fish and fish products are an outstanding source of essential protein and micronutrients. In cured meats, such as pâté, the technological characteristics are fundamental to the final quality of the product. The present study aimed to evaluate the effect of the addition of manioc starch, water and inulin on moisture, water holding capacity (WHC) and texture profile in pâtés using the underutilized marine fish bicuda (barracuda, Sphyraenatome) with total fat replacement by inulin. A Rotational Central Composite Design (RCCD) was used with the independent variables inulin, manioc starch, and water. Water, inulin, and manioc starch significantly influenced (p<0.05) the moisture content of pâtés, WHC, and texture, hardness, gumminess, and chewiness parameters. The technological action of inulin as a substitute for fat used in the formulations (3% to 6%) was underestimated. The percentages used were below perecentages of at least 20% of fat reported in the literature.Current legislation does not recommend WHR values and hardness parameters, only values for humidity. There is a need for revision of legislation to meet the characteristics of the identity pattern and quality of fish pâté.info:eu-repo/semantics/openAccessSociedad Chilena de Nutrición, Bromatología y ToxicologíaRevista chilena de nutrición v.47 n.3 20202020-06-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000300359en10.4067/S0717-75182020000300359
institution Scielo Chile
collection Scielo Chile
language English
topic Inulin
Fish pâté
Fishery products
Poached-bicuda
Technological properties
spellingShingle Inulin
Fish pâté
Fishery products
Poached-bicuda
Technological properties
Estanech,Amanda
Oliveira,Nandara
Amorim,Elizete
Valadão,Rômulo
Torrezan,Renata
Oliveira,Gesilene
Effect of the addition of manioc starch, water and inulin on the technological characteristics of bicuda pâté (Sphyraena tome, Fowler, 1903)
description ABSTRACT Fish and fish products are an outstanding source of essential protein and micronutrients. In cured meats, such as pâté, the technological characteristics are fundamental to the final quality of the product. The present study aimed to evaluate the effect of the addition of manioc starch, water and inulin on moisture, water holding capacity (WHC) and texture profile in pâtés using the underutilized marine fish bicuda (barracuda, Sphyraenatome) with total fat replacement by inulin. A Rotational Central Composite Design (RCCD) was used with the independent variables inulin, manioc starch, and water. Water, inulin, and manioc starch significantly influenced (p<0.05) the moisture content of pâtés, WHC, and texture, hardness, gumminess, and chewiness parameters. The technological action of inulin as a substitute for fat used in the formulations (3% to 6%) was underestimated. The percentages used were below perecentages of at least 20% of fat reported in the literature.Current legislation does not recommend WHR values and hardness parameters, only values for humidity. There is a need for revision of legislation to meet the characteristics of the identity pattern and quality of fish pâté.
author Estanech,Amanda
Oliveira,Nandara
Amorim,Elizete
Valadão,Rômulo
Torrezan,Renata
Oliveira,Gesilene
author_facet Estanech,Amanda
Oliveira,Nandara
Amorim,Elizete
Valadão,Rômulo
Torrezan,Renata
Oliveira,Gesilene
author_sort Estanech,Amanda
title Effect of the addition of manioc starch, water and inulin on the technological characteristics of bicuda pâté (Sphyraena tome, Fowler, 1903)
title_short Effect of the addition of manioc starch, water and inulin on the technological characteristics of bicuda pâté (Sphyraena tome, Fowler, 1903)
title_full Effect of the addition of manioc starch, water and inulin on the technological characteristics of bicuda pâté (Sphyraena tome, Fowler, 1903)
title_fullStr Effect of the addition of manioc starch, water and inulin on the technological characteristics of bicuda pâté (Sphyraena tome, Fowler, 1903)
title_full_unstemmed Effect of the addition of manioc starch, water and inulin on the technological characteristics of bicuda pâté (Sphyraena tome, Fowler, 1903)
title_sort effect of the addition of manioc starch, water and inulin on the technological characteristics of bicuda pâté (sphyraena tome, fowler, 1903)
publisher Sociedad Chilena de Nutrición, Bromatología y Toxicología
publishDate 2020
url http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000300359
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