000107338 001__ 107338
000107338 005__ 20230519145412.0
000107338 0247_ $$2doi$$a10.3390/foods10081889
000107338 0248_ $$2sideral$$a124772
000107338 037__ $$aART-2021-124772
000107338 041__ $$aeng
000107338 100__ $$0(orcid)0000-0001-6892-4160$$aAinsa, A.
000107338 245__ $$aInnovative development of pasta with the addition of fish by-products from two species
000107338 260__ $$c2021
000107338 5060_ $$aAccess copy available to the general public$$fUnrestricted
000107338 5203_ $$aThe fish industry generates by-products that are still nutrient-rich. Its incorporation in pasta production could be an interesting option to get functional food. Therefore, the aim of this study was to compare the nutritional composition, technological properties and sensory quality of two pastas containing tuna and sea bass by-products, separately. Durum wheat semolina and fish by-product concentrates were used in pasta manufacturing. Fatty acids profile, optimal cooking time, texture profile analysis, color, weight gain, swelling index, cooking losses and moisture were determined and compared with a non-containing fish reference. A sensory analysis was also carried out. In general, results showed a higher content of fatty acids in tuna pasta than in sea bass pasta. The texture profile analysis (TPA) showed lower hardness and fracturability in the fish pasta. Cohesiveness was higher in the tuna pasta while sea bass pasta was brighter. Fish incorporation caused a decrease in weight gain and swelling index and an increase in cooking losses. Sensory analysis established differences in homogeneity, typical aroma, fish flavor, fish odor and elasticity. It was concluded that the use of these by-products results in a more nutritious pasta although tuna content should be reduced (<3%) to improve its sensory profile.
000107338 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000107338 590__ $$a5.561$$b2021
000107338 592__ $$a0.726$$b2021
000107338 594__ $$a4.1$$b2021
000107338 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b35 / 144 = 0.243$$c2021$$dQ1$$eT1
000107338 593__ $$aFood Science$$c2021$$dQ1
000107338 593__ $$aPlant Science$$c2021$$dQ1
000107338 593__ $$aMicrobiology$$c2021$$dQ1
000107338 593__ $$aHealth Professions (miscellaneous)$$c2021$$dQ1
000107338 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000107338 700__ $$0(orcid)0000-0002-3244-4699$$aHonrado, A.
000107338 700__ $$0(orcid)0000-0002-1905-5883$$aMarquina, P.L.$$uUniversidad de Zaragoza
000107338 700__ $$0(orcid)0000-0003-2205-6913$$aRoncalés, P.$$uUniversidad de Zaragoza
000107338 700__ $$0(orcid)0000-0002-3764-0189$$aBeltrán, J.A.$$uUniversidad de Zaragoza
000107338 700__ $$0(orcid)0000-0001-9660-8579$$aCalanche M., J.B.$$uUniversidad de Zaragoza
000107338 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000107338 773__ $$g10, 8 (2021), 1889 [15 pp.]$$pFoods$$tFoods$$x2304-8158
000107338 8564_ $$s2029467$$uhttps://zaguan.unizar.es/record/107338/files/texto_completo.pdf$$yVersión publicada
000107338 8564_ $$s2735224$$uhttps://zaguan.unizar.es/record/107338/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000107338 909CO $$ooai:zaguan.unizar.es:107338$$particulos$$pdriver
000107338 951__ $$a2023-05-18-13:55:54
000107338 980__ $$aARTICLE