171089 20260515150537.0 doi 10.1002/cche.10186 sideral 114165 ART-2019-114165 eng Calanche, Juan Universidad de Zaragoza (orcid)0000-0001-9660-8579 Eating fish in another way: Development of functional pasta with added concentrates of farmed sea bass (Dicentrarchus labrax) 2019 Access copy available to the general public Unrestricted Background and objectives Due to its nutritional properties and a raising awareness of healthy eating, fish consumption has increased. There is a need to produce attractive foods, and pasta is a good vehicle for developing functional foods. With this aim, this research developed traditional pastas with added concentrates of flesh and skin from aquaculture seabass (nondegreased fish concentrate) to improve both their sensory and nutritional properties. Findings Nutritional and sensory improvements were achieved in new pastas developed with nondegreased fish concentrates consisting of pasta made with fish fillet and skins. They showed higher amounts of fat and ash with an important enrichment in unsaturated fatty acids. Conclusions The pastas developed were stable due to their low water activity (<0.85), and they had high protein quantities (≥17%) and moderate fat amounts (3%–6%) being an important source of polyunsaturated fatty acids (PUFA), especially EPA (>1%) and DHA (>2.5%), according to fatty acid profiles. Significance and novelty This work definitely suggests that incorporation of dried nondegreased fish concentrates will result in improvement of nutritional quality of pasta in terms of higher protein and balance of omega 6/3 fatty acids. This approach could be used to avail the health benefits of fish concentrate additions to pasta as a functional food and provide an alternative way to consume fish. info:eu-repo/semantics/openAccess All rights reserved http://www.europeana.eu/rights/rr-f/ 1.807 2019 CHEMISTRY, APPLIED 35 / 70 = 0.5 2019 Q2 T2 FOOD SCIENCE & TECHNOLOGY 80 / 138 = 0.58 2019 Q3 T2 0.601 2019 Organic Chemistry 2019 Q2 Food Science 2019 Q2 info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion Beltrán, Héctor Marquina, Pedro (orcid)0000-0002-1905-5883 Roncalés, Pedro Universidad de Zaragoza (orcid)0000-0003-2205-6913 Beltrán, José A. Universidad de Zaragoza (orcid)0000-0002-3764-0189 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 96, 5 (2019), 856-865 Cereal chem. CEREAL CHEMISTRY 0009-0352 950336 http://zaguan.unizar.es/record/171089/files/texto_completo.pdf Postprint 1440311 http://zaguan.unizar.es/record/171089/files/texto_completo.jpg?subformat=icon icon Postprint oai:zaguan.unizar.es:171089 articulos driver 2026-05-15-15:02:07 ARTICLE