Nutritional quality, safety and sensory properties of smoked tench (Tinca tinca) pâté from Trasimeno Lake
| Autor: | Andrea Valiani, Dino Miraglia, Roberta Ortenzi, Rossana Roila, Raffaella Branciari, David Ranucci, Lucia Bailetti, Raffaella Franceschini |
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| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
0303 health sciences
lcsh:TP368-456 030306 microbiology Fish pâté Food consumption 04 agricultural and veterinary sciences Sensory profile Nutritional quality Challenge test study Fish pâté Nutritional declaration Consumer preference Biology 040401 food science Article Consumer preference Challenge test study 03 medical and health sciences Ingredient lcsh:Food processing and manufacture 0404 agricultural biotechnology Fish Nutritional declaration Food science Food Science Olive oil |
| Zdroj: | Italian Journal of Food Safety, Vol 8, Iss 2 (2019) Italian Journal of Food Safety |
| ISSN: | 2239-7132 |
| Popis: | The present study evaluated the safety, nutritional and sensory properties of fish pâtés made from smoked tench (Tinca tinca) pulp. Two formulations of tench pâté were produced, one of which included olive oil and the other contained mascarpone cheese. The prepared pâté jars were thermally treated according to the method applied in the canning industry. The inactivation of Clostridium botulinum during thermal treatment was determined through a challenge test study, demonstrating the complete depletion of targeted bacteria. Tench pâtés showed high nutritional properties, especially the formulation with olive oil, which was characterised by lower contents of cholesterol and saturated fatty acids and a high level of monounsaturated fatty acids. The two experimental formulations possessed a specific sensory profile, due to the ingredients incorporated into the products. Consumers’ evaluation established differences in the acceptance of the two products: the formulation with added olive oil was more appreciated by consumers, who displayed a higher purchase intent for this product. The study suggests that minced smoked tench is not only a promising ingredient for pâté production but that it also represents a value-added product able to contribute to freshwater food consumption. |
| Databáze: | OpenAIRE |
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