DOURADO (Coryphaena hippurus) DEFUMADO EM MASSA FRESCA: ENRIQUECIMENTO NUTRICIONAL E IMPACTOS TECNOLÓGICOS E SENSORIAIS

Marcelo Giordani Minozzo; Dayse Aline  Silva Bartolomeu; Mileni da Silva Pereira Gonçalves Lopes; Hugo Alves Martins de Azevedo

doi:10.18817/repesca.v17i1.4525

Authors

Marcelo Giordani Minozzo https://orcid.org/0000-0002-6994-6502
Dayse Aline Silva Bartolomeu
Mileni da Silva Pereira Gonçalves Lopes IFES https://orcid.org/0009-0006-7557-5679
Hugo Alves Martins de Azevedo https://orcid.org/0009-0002-6917-1097

DOI:

https://doi.org/10.18817/repesca.v17i1.4525

Keywords:

Defumação, Qualidade tecnológica, Análise sensorial, Pescado defumado

Abstract

This study aimed to develop fresh pasta (tagliatelle type) with partial substitution of wheat flour by smoked dolphinfish (Coryphaena hippurus) and to evaluate its physicochemical, technological, microbiological, and sensory properties. Three formulations containing 20%, 25%, and 30% fish were produced, maintaining constant proportions of the other ingredients. Physicochemical analyses showed a significant increase in protein, lipid, and ash contents with increasing fish incorporation, accompanied by a reduction in carbohydrate content. Technological parameters indicated a decrease in cooking time, water absorption, yield, and structural integrity as fish content increased, along with higher cooking loss. Microbiological results demonstrated that all formulations met food safety standards, which can be partially attributed to the smoking process. Sensory evaluation revealed that increasing fish levels mainly affected flavor, leading to reduced acceptance at higher substitution levels. The intermediate formulation showed the best balance between nutritional improvement, technological performance, and sensory acceptance. In conclusion, the incorporation of smoked dolphinfish into fresh pasta is a viable strategy for nutritional enrichment; however, technological and sensory impacts must be carefully considered. Achieving a balance among these factors is essential for the successful development of value-added fish-based products.

Keywords: Fish products; Fresh pasta; Smoking process; Technological quality; Sensory evaluation

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