Use of Nile tilapia (Oreocromis niloticus) processing residues in the production of pâtés with the addition of oregano (Origanum vulgare) essential oil

• DOI: 10.1371/journal.pone.0296106
• Publication Date: 2023-12-18T18:34:21Z
• Authors: Marcos Antonio Ma...; Iza Catarini dos ...; Natallya Marques ...; Patricia Daniele ...; Gislaine Gonçalve...; Stefane Santos Co...; Elder dos Santos ...; Rafaela Said; Jaqueline Ferreir...; Ana Paula Sartóri...; Talita Aparecida ...; Oscar Oliveira Sa...; Claudete Regina A...; Maria Luiza Rodri...; Andresa Carla Fei...
• Keywords: Origanum; Nile tilapia; Lipid Oxidation

The effect of the use Nilo tilapia filleting residues in production pâtés with addition oregano essential oil stored for 90 days at 4 °C was evaluated. For that, 5 treatments were performed as follows: TSA-control treatment; TES sodium erythorbate; and formulation TOE1 600 ppm oil; TOE2 1000 TOE3 1400 oil. showed adequate technological physicochemical characteristics microbiological counts within legislation standards. No significant differences observed luminosity pâté formulations during storage, contributed to increase a* values stability b* values. Regarding lipid protein oxidation, lower end shelf-life. did not affect hardness cohesiveness products. fatty acids greater amounts samples linoleic, oleic, palmitic, stearic acids. analysis biogenic amines indicated that only highest erythorbate (TES TOE1) losses spermidine. It decreasing inclusion increasing resulted a drop cadaverine A total 46 volatile compounds detected amount free all well accepted sensorially.