Efecto de la inclusión de carne cruda en un paté cocido de carne mecánicamente recuperada de trucha arcoíris

The fishing industry generates large quantities of by-products, most which are not used and therefore discarded. objective the present research was elaboration a pâté-type sausage from mechanically recovered meat rainbow trout (Oncorhynchus mykiss). obtained skelons, were passed through grinder sprayed with mixture α-tocopherol (0.02%) ascorbic acid (0.05%). formulation pate as follows: (74.4%), salt (1.3%), sodium tripolyphosphate (0.8%), starch (2%), soy protein isolate (2.4%), margarine (16.7%), lecithin (1.9%), onion powder (0.2%), garlic (0.2%) pepper (0.1%). Three formulations prepared: PCR1 (80% cooked 20% raw meat), PCR2 (90% 10% meat) PCR3 (100% meat). For each formulation, following evaluated: texture profile, color sensory evaluation, latter participation 30 untrained panelists using 9-point hedonic scale, in an average 6 ("I like it moderately"). best PCR3, whose proximate composition determined: 64% moisture, 16% fat, 12.5% protein, 3.5% ash. pâté proved to have high nutritional value good level acceptance, demonstrating that is alternative for use fillet by-products.