title: Development and nutritional and sensory evaluation of cachapinta (Pseudoplatystoma sp) pâté.
abstract: This study developed a technique for the preparation of pâté from cachapinta (Pseudoplatystoma sp) waste. For this, frozen minced cachapinta fish was crushed in a mini cutter and homogenized with all other ingredients. The prepared pâté was stored in seamed and thermally treated cans (volume 170 g). Weight proportions of mean moisture, ash, protein, and lipid contents of the minced fish were 75.49, 1.00, 15.00, and 7.92 (g/100 g), respectively. The formulation of the developed pâté is in accordance with legislation for fish products. Cachapinta pâté is a product with high content of polyunsaturated fatty acids, low level of trans fat, and good indices of nutritional quality. Tests of sensory acceptance, purchase intent, and sensory attributes (except spreadability) averaged a score above 6.0, indicating acceptability of the product. Our study suggests that the potential of minced cachapinta for pâté production is high, and that it can contribute a value-added product to seafood consumption.
authors: Universidade Federal Fluminense - UFF Niterói, RJ, Brazil.
authors: Cátia Maria de Oliveira
authors: CM
authors: Lobo
authors: Empresa Brasileira de Pesquisa Agropecuária - EMBRAPA-CTAA Rio de Janeiro, RJ, Brazil.
authors: Renata
authors: R
authors: Torrezan
authors: Empresa Brasileira de Pesquisa Agropecuária - EMBRAPA-CTAA Rio de Janeiro, RJ, Brazil.
authors: Ângela Aparecida Lemos
authors: ÂA
authors: de Furtado
authors: Empresa Brasileira de Pesquisa Agropecuária - EMBRAPA-CTAA Rio de Janeiro, RJ, Brazil.
authors: Rosemar
authors: R
authors: Antoniassi
authors: Empresa Brasileira de Pesquisa Agropecuária - EMBRAPA-CTAA Rio de Janeiro, RJ, Brazil.
authors: Daniela De Grandi Castro
authors: Dde G
authors: Freitas
authors: Empresa Brasileira de Pesquisa Agropecuária - EMBRAPA-CTAA Rio de Janeiro, RJ, Brazil.
authors: Sidinéa Cordeiro
authors: SC
authors: de Freitas
authors: Empresa Brasileira de Pesquisa Agropecuária - EMBRAPA-CTAA Rio de Janeiro, RJ, Brazil.
authors: Ana Lúcia
authors: AL
authors: Penteado
authors: Universidade Federal do Rio de Janeiro - UFRJ Rio de Janeiro, RJ, Brazil.
authors: Cássia Soares
authors: CS
authors: de Oliveira
authors: Universidade Federal Fluminense - UFF Niterói, RJ, Brazil.
authors: Carlos Adam Conte
authors: CA
authors: Junior
authors: Universidade Federal Fluminense - UFF Niterói, RJ, Brazil.
authors: Eliane Teixeira
authors: ET
authors: Mársico
keywords: Byproducts; Cachara; PUFA; Pintado; freshwater fish; sensory acceptance
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