Manufacture of a pâté with limpets (Patella spp.) and Arbutus unedo

Abstract

Event Abstract Back to Event Manufacture of a pâté with limpets (Patella spp.) and Arbutus unedo Sidónio C. Rodrigues1, João M. Reboleira1*, Paulo Maranhão2, Sergio Leandro2 and Rui M. Ganhão2 1 MARE – Marine and Environmental Sciences Centre, Instituto Politécnico de Leiria, 2520-641 Peniche, Portugal, Portugal 2 MARE – Marine and Environmental Sciences Centre, ESTM, Instituto Politécnico de Leiria, 2520-641 Peniche, Portugal, Dept. Ciências Exactas e Tecnológicas, Portugal Limpets are mollusks widely used in gastronomy and much appreciated in many coastal regions. The consumption of fishery products has been increasing through the filleted, restructured and precooked products. Similarly, the utilization of antioxidants from natural origin in replacement of the synthetic antioxidants has been increasing. Arbutus unedo has been described as a source of bioactive compounds, namely antioxidants. The aim of the present work is to develop/manufacture a new and innovative food product - a pâté with limpets (Patella spp.) and Arbutus unedo. The experimental pâte was manufactured in a pilot plant. The ingredients were as follows: 62% limpets (without shell), 32% mix A (mashed potato, extract of arbutus unedo, sunflower oil). Before the manufacture of the pâte (24 hours), the limpets were washed and removed from the shells with a knife. The Arbutus unedo fruits, including peel and pulp, were cut into pieces and grounded. The paste was dispensed in a container and homogenized twice with water to produce the Arbutus unedo extract. The limpets’ kernel was cooked in a steam oven (100 ºC /10 minutes) and then minced in a sample homogenizer until a uniform batter was obtained (2000 rpm/6 minutes). The mix A was then added to the homogenizer and the whole mixture was minced for 3 minutes (3000 rpm) (Figure 1). Finally, the pâte was packed in a glass container (55 mm diameter; 55 mm height) and cooked by immersion in a hot water bath (+80ºC/30 minutes). The packed limpet pâtés were kept in a refrigerator (4ºC) until the nutritional analysis was executed. The resulting characterization can be seen in Table 1. The production of this pâté involved a set of ingredients and steps that have been optimized and standardized in order to provide a suitable product quality and food safety. Figure 1 Acknowledgements This study had the support of Fundação para a Ciência e Tecnologia (FCT), through the strategic project UID/MAR/04292/2013 granted to MARE. This study was fitted within the “LAPA – Lapa para aquacultura e para paté” LAPA-31-04-01-FEP-199 project. Financed by PROMAR/GACoeste, act nº 3.5, July 2012, axis of Value & Promotion of fishery. References Alarcão-E-Silva, M.L.C.M.M., Leitão, A.E.B., Azinheira, H.G., Leitão, M.C.A. 2001. The Arbutus Berry: Studies on its color and chemical characteristics at two mature stages. Journal of Food Composition and Analysis 14: 27-35 Apak, R., Guçlu, K., Demirata, B., Ozyurek, M., Çelik, E., Bektasoglu, B., Berker, K., Ozyurt, D. 2007. Comparative evaluation of total antioxidant capacity assays applied to phenolic compounds with the CUPRAC Assay. Molecule 12: 1496–1547 Estévez, M., Ventanas, S., Cava, R. 2005a. Physicochemical properties and oxidative stability of liver pâté as affected by fat content. Food Chemistry 92: 449–457 Ganhão, R., Estévez, M., Kylli, P., Heinonen, M., Morcuende, D. 2010. Characterization of selected wild mediterranean fruits and comparative efficacy as inhibitors of oxidative reactions in emulsified raw pork burger patties. Journal Agricultural and Food Chemistry 58: 8854-8861 Heinonen, M. 2007. Antioxidant activity and antimicrobial effect of berry phenolics-a Finnish perspective. Molecular Nutrition and Food Research 51: 684–691 Keywords: limpets, Patella Spp., Arbutus unedo, Pâté, Food Product Development, Lipid Peroxidation, Antioxidants Conference: IMMR | International Meeting on Marine Research 2016, Peniche, Portugal, 14 Jul - 15 Jul, 2016. Presentation Type: Poster presentation Topic: SeaFood Technology Citation: Rodrigues SC, Reboleira JM, Maranhão P, Leandro S and Ganhão RM (2016). Manufacture of a pâté with limpets (Patella spp.) and Arbutus unedo. Front. Mar. Sci. Conference Abstract: IMMR | International Meeting on Marine Research 2016. doi: 10.3389/conf.FMARS.2016.04.00017 Copyright: The abstracts in this collection have not been subject to any Frontiers peer review or checks, and are not endorsed by Frontiers. They are made available through the Frontiers publishing platform as a service to conference organizers and presenters. The copyright in the individual abstracts is owned by the author of each abstract or his/her employer unless otherwise stated. Each abstract, as well as the collection of abstracts, are published under a Creative Commons CC-BY 4.0 (attribution) licence (https://creativecommons.org/licenses/by/4.0/) and may thus be reproduced, translated, adapted and be the subject of derivative works provided the authors and Frontiers are attributed. For Frontiers’ terms and conditions please see https://www.frontiersin.org/legal/terms-and-conditions. Received: 14 May 2016; Published Online: 13 Jul 2016. * Correspondence: Mr. João M Reboleira, MARE – Marine and Environmental Sciences Centre, Instituto Politécnico de Leiria, 2520-641 Peniche, Portugal, Peniche, Leiria, 2500-641, Portugal, joao.reboleira@ipleiria.pt Login Required This action requires you to be registered with Frontiers and logged in. To register or login click here. Abstract Info Abstract Supplemental Data The Authors in Frontiers Sidónio C Rodrigues João M Reboleira Paulo Maranhão Sergio Leandro Rui M Ganhão Google Sidónio C Rodrigues João M Reboleira Paulo Maranhão Sergio Leandro Rui M Ganhão Google Scholar Sidónio C Rodrigues João M Reboleira Paulo Maranhão Sergio Leandro Rui M Ganhão PubMed Sidónio C Rodrigues João M Reboleira Paulo Maranhão Sergio Leandro Rui M Ganhão Related Article in Frontiers Google Scholar PubMed Abstract Close Back to top Javascript is disabled. Please enable Javascript in your browser settings in order to see all the content on this page.