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Development and characterization of rainbow trout pâté added with Serrano chili microcapsules
* 1 , 1 , 2 , 3 , 3 , 1
1  Facultad de Ciencias Químicas, Universidad Veracruzana, Orizaba, Veracruz, Mexico
2  Depto. De Ingeniería Química, TECNM/Instituto Tecnológico de Orizaba
3  Depto. De Ingeniería Industrial, TECNM/Instituto Tecnológico de Orizaba
Academic Editor: Antonello Santini


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