107338 20230519145412.0 doi 10.3390/foods10081889 sideral 124772 ART-2021-124772 eng Ainsa, A. (orcid)0000-0001-6892-4160 Innovative development of pasta with the addition of fish by-products from two species 2021 Access copy available to the general public Unrestricted The 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. info:eu-repo/semantics/openAccess by http://creativecommons.org/licenses/by/3.0/es/ 5.561 2021 FOOD SCIENCE & TECHNOLOGY 35 / 144 = 0.243 2021 Q1 T1 0.726 2021 Food Science 2021 Q1 Plant Science 2021 Q1 Microbiology 2021 Q1 Health Professions (miscellaneous) 2021 Q1 4.1 2021 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Honrado, A. (orcid)0000-0002-3244-4699 Marquina, P.L. Universidad de Zaragoza (orcid)0000-0002-1905-5883 Roncalés, P. Universidad de Zaragoza (orcid)0000-0003-2205-6913 Beltrán, J.A. Universidad de Zaragoza (orcid)0000-0002-3764-0189 Calanche M., J.B. Universidad de Zaragoza (orcid)0000-0001-9660-8579 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 10, 8 (2021), 1889 [15 pp.] Foods Foods 2304-8158 2029467 http://zaguan.unizar.es/record/107338/files/texto_completo.pdf Versión publicada 2735224 http://zaguan.unizar.es/record/107338/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:107338 articulos driver 2023-05-18-13:55:54 ARTICLE