{"title":"添加了塞拉诺辣椒微胶囊的虹鳟鱼肉酱的开发和特性分析","authors":"C.A. Ortiz-Sánchez, Marina Guevara-Valencia, Arturo Erick Figueiras-Carrillo, Katherine Bravo-Ariza, Areli Brenis-Dzul, Eduardo Hernández-Aguilar","doi":"10.3390/foods2023-14996","DOIUrl":null,"url":null,"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 p â t é . P â t é 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 p â t é was rated positively, indicating a feasible acceptance.","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"18 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Development and Characterization of Rainbow Trout Pâté Supplemented with Serrano Chili Microcapsules\",\"authors\":\"C.A. Ortiz-Sánchez, Marina Guevara-Valencia, Arturo Erick Figueiras-Carrillo, Katherine Bravo-Ariza, Areli Brenis-Dzul, Eduardo Hernández-Aguilar\",\"doi\":\"10.3390/foods2023-14996\",\"DOIUrl\":null,\"url\":null,\"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 p â t é . P â t é 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 p â t é was rated positively, indicating a feasible acceptance.\",\"PeriodicalId\":505782,\"journal\":{\"name\":\"Foods 2023\",\"volume\":\"18 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-10-13\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Foods 2023\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.3390/foods2023-14996\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Foods 2023","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3390/foods2023-14996","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
摘要
:虹鳟鱼（O. mykiss）含有丰富的蛋白质，其产量很高。塞拉诺辣椒（C. annuum L.）含有辣椒素，可预防各种疾病。这项工作的目的是评估添加塞拉诺辣椒微胶囊对虹鳟鱼肉的理化特性和感官接受度的影响。添加了微胶囊的虹鳟鱼肉的蛋白质、脂肪和水分含量分别为23.16%、5.94%和73.07%。色泽测量显示出红色倾向（a* = 7.5 和 b* = 22.3），亮度为 78%。在感官分析过程中，p â t é 得到了积极的评价，表明可以接受。
Development and Characterization of Rainbow Trout Pâté Supplemented with Serrano Chili Microcapsules
: 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 p â t é . P â t é 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 p â t é was rated positively, indicating a feasible acceptance.
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