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BIBTEX RIS

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

2021; Elsevier BV; Volume: 44; Linguagem: Inglês

10.1016/j.fbio.2021.101449

2212-4306

Cláudio Eduardo dos Santos Cruxen, Patrícia Radatz Thiel, Daiane Machado Souza, Roger Junges da Costa, Paula Freitas Filoda, F. C. M. Chaves, Ângela Maria Fiorentini,

Aquaculture Nutrition and Growth

In addition to providing nourishment, functional foods have the potential to promote consumer health benefits. Novel fish (Oligosarcus robustus and Loricariichthys anus) pâtés containing prebiotic fructooligosaccharides and probiotic Lactobacillus acidophilus LAFTI L10 were developed. Acidity and pH analyses were carried out right after the preparation of the pates (0 day) and on the 7th, 15th, 30th, and 45th days of refrigerated storage, while the other physicochemical and sensory analyses were performed on the 30th day of refrigerated storage. Finished products had high protein (above 11.0%), and low carbohydrate (0.18%) contents, considerable amounts of minerals (above 5.5%) and dietary fibers (10.0%), and a lipid profile with more than 83% unsaturated fatty acids, predominantly oleic (ω-9) and linoleic (ω-6) acids. Lactobacillus acidophilus counts were greater than 6 Log CFU g−1 for up to the 34th day of refrigerated storage. In addition, color, texture, and flavor attributes of both formulations received high acceptance and purchase intent scores, which suggest strong market potential.