Functional pâté elaborated with tambica (Oligosarcus robustus) and viola (Loricariichythys anus): Oxidative stability, microbiological and sensory quality

Abstract

The objective of the study was to evaluate the oxidative stability and the microbiological and sensory quality of pâté made from Oligosarcus robustus (tambica) and Loricariichthys anus (viola) fish, containing Lactobacillus acidophilus and fructooligosaccharides, during refrigerated storage. The experiment was entirely randomized, and two formulations of the pâté were subjected to analyses to evaluate oxidative stability, microbiological quality, and microbiological and sensory parameters at 0, 15, 30, 45 and 60 days of storage. In both pâtés, the pH decreased during storage, the count of pathogens, mesophilic aerobes, and psychrotrophic was satisfactory regarding hygienic-sanitary and quality aspects, and Lactobacillus acidophilus remained higher than 9 log CFU g−1. The tambica pâté showed oxidative stability for 60 days, while the viola pâté had a slight variation at 45 days (peroxide index, TBARS, presence of EPA and DHA), which the panelists noticed. Therefore, it is possible to produce a functional fish pâté with oxidative stability and microbiological and sensory quality for a period of 45 days (viola pâté), and extended up to 60 days (tambica pâté) of refrigerated storage.