Estudio de nuevas formulaciones para la obtención de patés a base de pescado y algas

Abstract

[EN] The goal of this project is to develop a new fish and seaweed pate with a high nutritional value and free of additives. A market study was conducted in order to know the offer of meat and fish pates, the ingredients used and the nutritional value of these ones. For the development and optimization of the amount of seaweed to be incorporated into the product, evaluate the use of other ingredients with technological purposes and standardize the procedure for preparing the pates, a panel of trained tasters was used. The selected formulations were made with hake, salmon or tuna and seaweed at a concentration of 6% (1% sea spaghetti, 1% wakame, 2% nori and 2% kombu). The nutritional value of the pates developed in this study was similar, regardless of species of fish as raw material. However, the fish species significantly affected the texture and color of the final product. The overall rating given by tasters to fish pates and seaweed was similar in all attributes except greasiness, where the samples of salmon were better valued. However, in the purchase option, tuna pate was the most accepted product.

[ES] Se estudiarán varias tipos de algas para desarrollar nuevos productos de la pesca. Para ello, se ensayarán diferentes formulaciones y se evaluarán los productos obtenidos a través de análisis sensoriales principalmente.