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Development and characterization of rainbow trout pâté added with Serrano chili microcapsules
*
1
,
Marina Guevara Valencia
1
,
Arturo Erick Figueiras Carrillo
2
,
Katherine Bravo Ariza
3
,
Areli Brenis Dzul
3
,
Eduardo Hernández Aguilar
1
Academic Editor: Antonello Santini
Published:
13 October 2023
by MDPI
in The 4th International Electronic Conference on Foods
session Functional Foods, Nutrition and Health
Abstract:
Rainbow trout (O. mykiss) is rich in proteins and its production is high. Serrano chili peppers (C. annuum L.) have capsaicinoids which participate in the prevention of different illnesses. The aim of this work was to evaluate the effect of Serrano chili microcapsules addition on the physicochemical properties and sensory acceptance of a rainbow trout pâté. Pâté with microcapsules had 23.16, 5.94, and 73.07% of protein, fat, and moisture content, respectively. Color measurement showed a redness tendency (a* = 7.5 and b* = 22.3) with a luminosity of 78%. During sensory analysis pâté was rated positively meaning a feasible acceptance.
Keywords: Rainbow trout; pâté; Serrano chili; microcapsules
Marina Guevara Valencia
,
Arturo Erick Figueiras Carrillo
,
Katherine Bravo Ariza
,
Areli Brenis Dzul
,
Eduardo Hernández Aguilar
