Use of Nile tilapia (Oreocromis niloticus) processing residues in the production of pâtés with the addition of oregano (Origanum vulgare) essential oil.

Autor: Matiucci MA; Postgraduate Program in Food Science, Maringa State University, Maringá, Paraná, Brazil., Dos Santos IC; Department of Food Engineering, Maringa State University, Maringá, Paraná, Brazil., da Silva NM; Postgraduate Program in Food Science, Maringa State University, Maringá, Paraná, Brazil., Dos Santos PDS; Postgraduate Program in Food Science, Maringa State University, Maringá, Paraná, Brazil., Oliveira GG; Postgraduate Program in Animal Science, Maringa State University, Maringá, Paraná, Brazil., Santos Corrêa S; Postgraduate Program in Animal Science, Maringa State University, Maringá, Paraná, Brazil., Dos Santos Araujo E; Postgraduate Program in Food Engineering, Maringa State University, Maringá, Paraná, Brazil., Said R; Postgraduate Program in Pharmaceutical Sciences, Maringa State University, Maringá, Paraná, Brazil., Silva JF; Postgraduate Program in Food Science, Maringa State University, Maringá, Paraná, Brazil., Chambó APS; Postgraduate Program in Animal Science, Maringa State University, Maringá, Paraná, Brazil., de Campos TAF; Postgraduate Program in Food Science, Maringa State University, Maringá, Paraná, Brazil., Santos OO; Postgraduate Program in Food Science, Maringa State University, Maringá, Paraná, Brazil., Alcalde CR; Postgraduate Program in Animal Science, Maringa State University, Maringá, Paraná, Brazil., de Souza MLR; Postgraduate Program in Animal Science, Maringa State University, Maringá, Paraná, Brazil., Feihrmann AC; Postgraduate Program in Food Science, Maringa State University, Maringá, Paraná, Brazil.; Department of Food Engineering, Maringa State University, Maringá, Paraná, Brazil.; Postgraduate Program in Food Engineering, Maringa State University, Maringá, Paraná, Brazil.
Jazyk: angličtina
Zdroj: PloS one [PLoS One] 2023 Dec 18; Vol. 18 (12), pp. e0296106. Date of Electronic Publication: 2023 Dec 18 (Print Publication: 2023).
DOI: 10.1371/journal.pone.0296106
Abstrakt: 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.
Competing Interests: The authors have declared that no competing interests exist.
(Copyright: © 2023 Matiucci et al. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.)
Databáze: MEDLINE
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