This study investigated the potential use of fish paste from two pelagic species ( or in Colombia and sp. or in Colombia), either separately or combined, as a substitute for external fat sources in a product. Three stages were analyzed, evaluating biometric proportions, body performance, and meat batters containing different concentrations of fish pastes. Physicochemical and instrumental characterization analyses were performed to determine the effect of the type of fish paste and the level of its inclusion in the final product. Results showed that fish paste had higher protein and ash content than fish paste, and the inclusion of fish paste in meat batters led to a greater loss of liquid and lower emulsion and gel stability values. The study also established selection criteria for the two pelagic fish species that could be useful for the fishing industry. Overall, the study demonstrated that can be produced using these pelagic species with a relatively simple processing technology.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11004214 | PMC |
| http://dx.doi.org/10.1016/j.heliyon.2024.e28939 | DOI Listing |
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