Limpets Patella are gastropods molluscs with an increasing use in human food,
being a popular food too much appreciated in several coastal regions of Portugal.
According to the chain of seafood, the consumption of fishery products rich in
polyunsaturated fatty acids, has replaced the products of terrestrial animals through
the filleted products, restructured products and precooked products.
Food oxidation is the most important cause in the deterioration of nutritional and
sensory quality of fish products. So, in recent years, there has been an increasing
utilization of natural antioxidants of vegetable origin (fruits and vegetables) in
substitution of the synthetic antioxidants in the preparation of restructured products
of animal origin (burgers, sausages and pâtés). In addition to this antioxidant effect,
there is a beneficial relationship between the consumption of fruit and vegetable
rich in phenolic compounds in the prevention of certain diseases. So, this project
intends to produce and characterize physical-chemical properties, sensorial
analysis and microbiological analysis in one pâté elaborate with limpets and with
addition of arbutus wild fruit, as well as valorisation of these raw materials to
providing the nutritional/functional and economic value to the development of an
innovative product (pâté). Furthermore, we evaluated the oxidative stability of pâté
in refrigeration for 90 days and its acceptability. Thus, we produced three types of
innovative pâtés: I) Patella spp. pâté with BHT (PCON), II) Patella spp. pâté with
3% of the Arbutus unedo (PAU3) and III) Patella spp. pâté with 6% of the Arbutus
unedo (PAU6).
The results of the evaluation of oxidative stability (PAU6>PAU3>PCON) confirm
the high performance of the Arbutus unedo extract rich in phenolic compounds as
effective inhibitor in lipid oxidation of the Patella spp. pâté and with good sensory
acceptability.info:eu-repo/semantics/publishedVersio
