[Sensory characterization of pate from waste salmon (Salmo salar L.) products utilizing response surface methodology]

The goal of the present study was the development of a salmon pate formulation with excellent nutritional and sensory properties, using by product components from de salmon industry. The optimized formulation was obtained using the response surface methodology. A 2n factorial and a composite central rotatable design was applied in the experience. Salt and xanthan hydrocolloid gum were the selected independent variables and sensory quality the response variable. Statistical analysis was utilized to estimate the fitted model. The optimum combination of selected experimental variables were 1.5% salt and 1.35% xanthan gum. Data from the chemical characterization of salmon pate showed an important protein content (20%) greater than liver pate (11.5%) and trout pate (14.7%). With regard to fat content, the concentration of this component in salmon pate was half the concentration found in liver pate. The shelf life of the optimized formula determined at 3 degrees C and 18 degrees C were 18 days and 8 days respectively.