This research aimed to develop healthy and sustainable sea bream pâté products by using fish by-products. To this end, fishmeal was obtained from sea bream (Sparus aurata) by-products. Different formulations were developed: C (control pâté), B (pâté in which fish meat had been partially replaced by fishmeal), B-P (pâté containing fishmeal and pea protein), B-P-S (pâté containing fishmeal, pea protein and seaweeds), and B-Sp (pâté containing fishmeal and spirulina). The samples were subjected to physicochemical and microbiological characterization, as well as sensory evaluation. In addition, the secondary shelf life of the C and B pâtés was assessed. The results showed that including by-product meal in the formulations increased the protein content of the pâtés, as did pea protein and spirulina. Sensory analysis revealed that pâtés made with fish by-products were well accepted. The products containing algae received the lowest rating, although these products could be targeted at regular seaweed consumers. The incorporation of fishmeal made from sea bream by-products into fish pâtés, along with other ingredients, allowed a reduction in the proportion of fish in the formulation, thus obtaining innovative, healthy, and sustainable products.
Pinar-Escobar et al. (Fri,) studied this question.