Ainsa Andrea, Marquina Pedro L, Roncalés Pedro, Beltrán José Antonio, Calanche M Juan B
Instituto Agroalimentario de Aragón -IA2- Universidad de Zaragoza-CITA, Miguel Servet, 177, 50013 Zaragoza, Spain.
Foods. 2021 Jan 26;10(2):255. doi: 10.3390/foods10020255.
A by-product from the filleting of sea bass () was used to manufacture enriched pasta. The research aimed at achieving an increase of protein and unsaturated fatty acid contents, making innovative and healthy pasta products that are able to step up fish consumption. Two different kind of cereals were used to make fresh pasta, which were subjected to frozen storage with the addition or not of a rosemary antioxidant. The developed pastas were analyzed by physicochemical methods. Proximal analysis demonstrated an improvement of nutritional values on those of a common pasta. Fatty acid profiles, acidity indices, and TBARS (Thiobarbituric acid reactive substances) index confirmed the stability of fat and effective protection against oxidation, especially in pasta with added antioxidant. The cooking time for pasta was set at 90 s, and color parameters were modified due to the incorporation of fish in the pasta-making process. An enrichment in fatty acids ω-3 and ω-6 was also confirmed. The conversion of α-linolenic acid (ALA) in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in frozen storage was detected, which remained stable during 90 days. Finally, sensory profiles of enriched pasta were found to be adequate and improved following the addition of an antioxidant due to a decrease of negative attributes associated with oxidation.
海鲈（）去骨加工的副产品被用于制作强化意大利面。该研究旨在提高蛋白质和不饱和脂肪酸含量，制作出创新且健康的意大利面产品，以增加鱼类的消费量。用两种不同的谷物制作新鲜意大利面，并在添加或不添加迷迭香抗氧化剂的情况下进行冷冻储存。采用物理化学方法对研制出的意大利面进行分析。近似分析表明，其营养价值高于普通意大利面。脂肪酸谱、酸度指数和硫代巴比妥酸反应物（TBARS）指数证实了脂肪的稳定性以及对氧化的有效防护，尤其是添加了抗氧化剂的意大利面。意大利面的烹饪时间设定为90秒，由于在制作过程中加入了鱼肉，颜色参数发生了变化。还证实了ω-3和ω-6脂肪酸有所富集。检测到冷冻储存期间α-亚麻酸（ALA）向二十碳五烯酸（EPA）和二十二碳六烯酸（DHA）的转化，且在90天内保持稳定。最后，发现强化意大利面的感官特征良好，添加抗氧化剂后有所改善，这是因为与氧化相关的负面特性减少了。
