Evaluación de dos formulaciones de pate de trucha Arcoiris elaboradas con diferente composición lipídica

Abstract

Rainbow trout (Oncorhynchus mykiss) is one of the aquaculture species with the greatest potential in Argentina, although it is primarily marketed as fresh and frozen fillets. However, the development of value-added products represents an opportunity to diversify the supply and respond to the demand for healthy foods. The objective of this study was to formulate two types of smoked trout paté: one with semi-solid fat (M-01) and another with vegetable oil (A-01), comparing their nutritional profiles, microbiological quality, and sensory acceptance using the pairwise comparison method. The fillets were hot-smoked and processed to obtain both formulations. Microbiological counts remained within established limits. The M-01 formulation showed higher lipid and moisture content, while A-01 had higher carbohydrate levels. In the sensory analysis, 67% of consumers preferred M-01 compared to 33% who chose A-01, representing a statistically significant difference (p < 0.05). M-01 was distinguished by its creamy texture and mild flavor, while A-01 exhibited a firmer texture and more intense smoky flavor. Both formulations were acceptable, highlighting the need for continued research into healthier alternatives that meet consumer demands.