Patê funcional de tambica (Oligosarcus robustus) e viola (Loricariichythys anus): estabilidade oxidativa, qualidade microbiológica e sensorial ; Functional fish pâté tambica (Oligosarcus robustus) and viola (Loricariichythys anus): oxidative stability, microbiological quality, and sensory quality

Fish are important components in human nutrition, as they provide a diet rich in proteins, micronutrients, and polyunsaturated fatty acids (PUFAs). The chemical composition of fish pâté is rich in PUFAs, making it more susceptible to lipid oxidation, consequently developing an unpleasant aroma and flavor due to generating of rancid compounds contributing to off flavors. Therefore, the objective of the study was to evaluate the oxidative stability, the microbiological and sensory quality of tambica (Oligosarcus robustus) and viola (Loricariichthys anus) pâté, containing Lactobacillus acidophilus and fructooligosaccharides, during the refrigerated storage period. For the experiment, a completely randomized statistical design was carried out, where analyses of pH, titratable acidity, peroxide index (PI), thiobarbituric acid reactive substances (TBARS), determination of fatty acids, volatile organic compounds (VOCs), count of psychrotrophic and mesophilic aerobic bacteria, viability of L. acidophilus LAFTI L10, evaluation of microbiological parameters and sensory analysis were organized in a bifactorial scheme, carried out with biological repetition. The analyses were done immediately after preparing the pâtés (0 days) and at 15, 30, 45, and 60 days of refrigerated storage. In both pâtés, throughout storage, there was an increase in acidity and a reduction in pH. In terms of hygienicsanitary aspects of pathogenic microorganisms, they were satisfactory, and in terms of microbiological quality, mesophilic aerobes showed a reduced count and absence of psychrotrophic, and the viability of L. acidophilus remained higher than 9 log CFU g-1 until the end of the storage period. Regarding the analyzes of IP, TBARS, fatty acids, volatile compounds, and sensory analysis, for tambica pâté, oxidation was not noticeable by the panelists during the 60 days of storage, thus corroborating the results of 2,39 mEq/kg (IP) and 0,55 mg MDA/kg (TBARS). In the viola pâté, at time 45, the panelists noticed a rancid taste, corroborating the ...