Development and Characterization of Rainbow Trout Pâté Supplemented with Serrano Chili Microcapsules

Abstract

Rainbow trout (O. mykiss) is rich in proteins and its production is high. Serrano chili peppers (C. annuum L.) contain capsaicinoids that participate in the prevention of different illnesses. The aim of this work was to evaluate the effect of the addition of Serrano chili microcapsules on the physicochemical properties and sensory acceptance of rainbow trout pâté. Pâté with microcapsules had 23.16, 5.94, and 73.07% protein, fat, and moisture content, respectively. Color measurement showed a redness tendency (a* = 7.5 and b* = 22.3) with a luminosity of 78%. During sensory analysis, the pâté was rated positively, indicating a feasible acceptance.

Keywords

• pâté
• chili microcapsules
• physicochemical characterization
• sensory analysis