Abstract

VILLARROEL, Mario; HAZBUN, Julia  and  MORALES, Pamela. Development of a paté formulation basis on rainbow trout discards. ALAN [online]. 2010, vol.60, n.2, pp.199-204. ISSN 0004-0622.

An optimized formulation of pate was developed using rainbow trout discard with the employment of Taguchi methodology, taking into account that the health-promoting benefits of this resource makes it a viable alternative as a functional foods to help consumers to get a healthy lifestyle. The optimization process utilizing Taguchi methodology was carried out in two phases. First, an orthogonal array L₈2⁷ with seven independent variables was chosen to select the control factors with a significant effect on the sensory quality (SQ). As a result, the following independent variables were selected: merkén pepper, sodium chloride, vegetal lard and margarine. In the second stage the L₉3⁴ orthogonal array was used. Data were analysed using differences between average values of factors according working levels, and also ANOVA, summing up that merken pepper, sodium chloride and margarine showed a significant effect (p>0.05) on the SQ. Best combination turned to be: merkén 0.7%, sodium chloride 1.3%, vegetal lard 5.2% and margarine 5.2%. Among the chemical characteristics highlighted protein 13.8%, lipid 10.21%, caloric density 175 Kcal/100g and colesterol 46mg/100g. Shelf life study during a period of time of 6 weeks at 5ºC expressed as mesophyl aerobic count (MAC) and peroxide index were 1.6E+0.4 ufc/g and 8.44 meq O₂/Kg respectively, both characteristics lower than the maximum limits allowed for chilean regulations. Concerning to the acceptability of the optimized product the hedonic test showed 91% approval and also 87% of consumers would be well disposed to buy this product.

Keywords : Paté formulation; rainbow trout; taguchi methodology; optimization; sensory quality.