Título:	Development and nutritional and sensory evaluation of cachapinta (Pseudoplatystoma sp) pâté.
Autor:	LOBO, C. M. de O. TORREZAN, R. FURTADO, A. A. L. ANTONIASSI, R. FREITAS, D. de G. C. FREITAS, S. C. de PENTEADO, A. L. OLIVEIRA, C. S. de CONTE JUNIOR, C. A. MÁRSICO, E. T.
Afiliación:	CÁTIA MARIA DE OLIVEIRA LOBO, UFF; RENATA TORREZAN, CTAA; ANGELA APARECIDA LEMOS FURTADO, CTAA; ROSEMAR ANTONIASSI, CTAA; DANIELA DE GRANDI CASTRO FREITAS, CTAA; SIDINEA CORDEIRO DE FREITAS, CTAA; ANA LUCIA PENTEADO, CTAA; CÁSSIA SOARES DE OLIVEIRA, UFRJ; CARLOS ADAM CONTE JUNIOR, UFF; ELIANE TEIXEIRA MÁRSICO, UFF.
Año:	2014
Referencia:	Food Science & Nutrition, v. 3, n. 1, p. 10-16, 2014.
Descripción:	This study developed a technique for the preparation of pate 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 pate 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 pate is in accordance with legislation for fish products. Cachapinta pate 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 pate production is high, and that it can contribute a value-added product to seafood consumption.
Thesagro:	Peixe
NAL Thesaurus:	freshwater fish byproducts
Palabras clave:	Cachara Pintado PUFA Sensory acceptance Cachapinta Patê de peixe
DOI:	https://doi-org.ez103.periodicos.capes.gov.br/10.1002/fsn3.183
Tipo de Material:	Artigo de periódico
Acceso:	openAccess
Aparece en las colecciones:	Artigo em periódico indexado (CTAA)