Fatty acid profile of functional ohrid trout pâté

Stojanovska, Tanja and Kalevska, Tatjana and Nikolovska Nedelkoska, Daniela and Pavlovska, Gorica (2022) Fatty acid profile of functional ohrid trout pâté. ICAPP.

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Fish pâté is a functional product because of its nutritive qualities. In this study, three
formulations of fish pâté with different amounts of meat (60%, 50%, and 40%) of the endemic
specie Ohrid trout (Salmo letnica) and extra virgin olive oil as a fat substitute, were made.
The content of unsaturated fatty acids, as well as the ingredients like extra virgin olive oil and
vegetable fibers маке the functionality of the obtained products. The fatty acids profile of the
three different formulations of Ohrid trout pâté were determined. The olive oil as ingredient in
the pâté formulations affects their fatty acids profiles and increases the content of
monounsaturated fatty acids. The presence of docosahexaenoic acid in all three types of pâté
is related with the quantity of meat in the pâté and varies from 0.91% to 1.16%.
Keywords: Functional pâté, ohrid trout, fat substitute, fatty acids profile

Item Type: Article
Subjects: Scientific Fields (Frascati) > Agricultural Sciences > Animal and diary science
Scientific Fields (Frascati) > Engineering and Technology > Other engineering and technologies
Divisions: Faculty of Technology and Technical Sciences
Depositing User: Mr Jordan Martinovski
Date Deposited: 04 Jul 2023 09:43
Last Modified: 28 Mar 2024 10:28
URI: https://eprints.uklo.edu.mk/id/eprint/8547

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