Valorization of Fish By-Products to Develop Sustainable and Healthy Fish Pâtés

[EN] This research aimed to develop healthy and sustainable sea bream pâté products by using fish by-products. To this end, fishmeal was obtained from sea bream (Sparus aurata) by-products. Different formulations were developed: C (control pâté), B (pâté in which fish meat had been partially replace...

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Autores: Sara Pinar, Fuentes López, Ana|||0000-0002-4144-2396, Barat Baviera, José Manuel|||0000-0001-8487-7114, Fernández Segovia, Isabel|||0000-0002-7641-2680, Ballester, Sara
Tipo de recurso: artículo
Fecha de publicación:2026
País:España
Institución:Universitat Politècnica de València (UPV)
Repositorio:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
Idioma:inglés
OAI Identifier:oai:dnet:riunet______::685f0cd714e14be10fe1034ee95c4a4b
Acceso en línea:https://riunet.upv.es/handle/10251/236013
Access Level:acceso abierto
Palabra clave:Sustainable
Sea bream
Pâté
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spelling Valorization of Fish By-Products to Develop Sustainable and Healthy Fish PâtésSara PinarFuentes López, Ana|||0000-0002-4144-2396Barat Baviera, José Manuel|||0000-0001-8487-7114Fernández Segovia, Isabel|||0000-0002-7641-2680Ballester, SaraSustainableSea breamPâté[EN] This research aimed to develop healthy and sustainable sea bream pâté products by using fish by-products. To this end, fishmeal was obtained from sea bream (Sparus aurata) by-products. Different formulations were developed: C (control pâté), B (pâté in which fish meat had been partially replaced by fishmeal), B-P (pâté containing fishmeal and pea protein), B-P-S (pâté containing fishmeal, pea protein and seaweeds), and B-Sp (pâté containing fishmeal and spirulina). The samples were subjected to physicochemical and microbiological characterization, as well as sensory evaluation. In addition, the secondary shelf life of the C and B pâtés was assessed. The results showed that including by-product meal in the formulations increased the protein content of the pâtés, as did pea protein and spirulina. Sensory analysis revealed that pâtés made with fish by-products were well accepted. The products containing algae received the lowest rating, although these products could be targeted at regular seaweed consumers. The incorporation of fishmeal made from sea bream by-products into fish pâtés, along with other ingredients, allowed a reduction in the proportion of fish in the formulation, thus obtaining innovative, healthy, and sustainable products.This study forms part of the ThinkInAzul program and was supported by MICIU with funding from European Union NextGenerationEU (PRTR-C17.I1) and by Generalitat Valenciana (GVA-THINKINAZUL/2021/004; J.M. Barat; I. Fernández-Segovia, UPV).MDPI AGDepartamento de Tecnología de AlimentosInstituto Universitario de Ingeniería de Alimentos (FoodUPV)Escuela Técnica Superior de Ingeniería Agronómica y del Medio NaturalGrupo de Investigación e Innovación AlimentariaEuropean CommissionGENERALITAT VALENCIANARepositorio Institucional de la Universitat Politècnica de València Riunet20262026-05-01journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttps://riunet.upv.es/handle/10251/236013reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valénciainstname:Universitat Politècnica de València (UPV)InglésengGV INNOV.UNI.CIENCIA GV INNOV.UNI.CIENCIA THINKINAZUL%2F2021%2F004 Mejora de la sostenibilidad, higiene y seguridad alimentaria para la producción de alimentos en el medio marino (SoSMAR)open accesshttp://purl.org/coar/access_right/c_abf2Reconocimiento (by)http://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:dnet:riunet______::685f0cd714e14be10fe1034ee95c4a4b2026-06-13T07:49:27Z
dc.title.none.fl_str_mv Valorization of Fish By-Products to Develop Sustainable and Healthy Fish Pâtés
title Valorization of Fish By-Products to Develop Sustainable and Healthy Fish Pâtés
spellingShingle Valorization of Fish By-Products to Develop Sustainable and Healthy Fish Pâtés
Sara Pinar
Sustainable
Sea bream
Pâté
title_short Valorization of Fish By-Products to Develop Sustainable and Healthy Fish Pâtés
title_full Valorization of Fish By-Products to Develop Sustainable and Healthy Fish Pâtés
title_fullStr Valorization of Fish By-Products to Develop Sustainable and Healthy Fish Pâtés
title_full_unstemmed Valorization of Fish By-Products to Develop Sustainable and Healthy Fish Pâtés
title_sort Valorization of Fish By-Products to Develop Sustainable and Healthy Fish Pâtés
dc.creator.none.fl_str_mv Sara Pinar
Fuentes López, Ana|||0000-0002-4144-2396
Barat Baviera, José Manuel|||0000-0001-8487-7114
Fernández Segovia, Isabel|||0000-0002-7641-2680
Ballester, Sara
author Sara Pinar
author_facet Sara Pinar
Fuentes López, Ana|||0000-0002-4144-2396
Barat Baviera, José Manuel|||0000-0001-8487-7114
Fernández Segovia, Isabel|||0000-0002-7641-2680
Ballester, Sara
author_role author
author2 Fuentes López, Ana|||0000-0002-4144-2396
Barat Baviera, José Manuel|||0000-0001-8487-7114
Fernández Segovia, Isabel|||0000-0002-7641-2680
Ballester, Sara
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Departamento de Tecnología de Alimentos
Instituto Universitario de Ingeniería de Alimentos (FoodUPV)
Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural
Grupo de Investigación e Innovación Alimentaria
European Commission
GENERALITAT VALENCIANA
Repositorio Institucional de la Universitat Politècnica de València Riunet
dc.subject.none.fl_str_mv Sustainable
Sea bream
Pâté
topic Sustainable
Sea bream
Pâté
description [EN] This research aimed to develop healthy and sustainable sea bream pâté products by using fish by-products. To this end, fishmeal was obtained from sea bream (Sparus aurata) by-products. Different formulations were developed: C (control pâté), B (pâté in which fish meat had been partially replaced by fishmeal), B-P (pâté containing fishmeal and pea protein), B-P-S (pâté containing fishmeal, pea protein and seaweeds), and B-Sp (pâté containing fishmeal and spirulina). The samples were subjected to physicochemical and microbiological characterization, as well as sensory evaluation. In addition, the secondary shelf life of the C and B pâtés was assessed. The results showed that including by-product meal in the formulations increased the protein content of the pâtés, as did pea protein and spirulina. Sensory analysis revealed that pâtés made with fish by-products were well accepted. The products containing algae received the lowest rating, although these products could be targeted at regular seaweed consumers. The incorporation of fishmeal made from sea bream by-products into fish pâtés, along with other ingredients, allowed a reduction in the proportion of fish in the formulation, thus obtaining innovative, healthy, and sustainable products.
publishDate 2026
dc.date.none.fl_str_mv 2026
2026-05-01
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://riunet.upv.es/handle/10251/236013
url https://riunet.upv.es/handle/10251/236013
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.relation.none.fl_str_mv GV INNOV.UNI.CIENCIA GV INNOV.UNI.CIENCIA THINKINAZUL%2F2021%2F004 Mejora de la sostenibilidad, higiene y seguridad alimentaria para la producción de alimentos en el medio marino (SoSMAR)
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento (by)
http://creativecommons.org/licenses/by/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento (by)
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI AG
publisher.none.fl_str_mv MDPI AG
dc.source.none.fl_str_mv reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname:Universitat Politècnica de València (UPV)
instname_str Universitat Politècnica de València (UPV)
reponame_str RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
collection RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
repository.name.fl_str_mv
repository.mail.fl_str_mv
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