Composition of pâtés elaborated with mackerel flesh (Scomber scombrus) and tuna liver (Thunnus thynnus): comparison with commercial fish pâtés

Three types of pâtés manufactured with different quantities of tuna liver (Thunnus thynnus) and mackerel flesh (Scomber scombrus) were developed, in order to use these low-cost raw materials. Their nutritional value was compared with commercial fish pâtés made of tuna, large-scaled scorpion fish (Scorpaena scrofa), salmon (Salmo salar) and anchovy (Eugraulis encrasicholus). In relation to the general composition, no relevant differences were found between experimental and commercial products, except for the fat content, which was lower in the commercial products made of tuna and large-scaled scorpion fish. Commercial pâtés in general showed higher salt contents. The fatty acid profiles of commercial pâtés showed higher unsaturated/saturated and polyunsaturated/saturated ratios. The contents of omega-3 fatty acids were as follows: eicosapentaenoic acid (EPA) ranged from 0.02 to 0.27 g/100 g in commercial products and from 0.22 to 0.36 g/100 g in experimental pâtés and docosahexaenoic acid (DHA) ranged from 0.07 to 0.50 g/100 g in the different commercial products and from 0.6 to 0.83 g/100 g in experimental fish pâtés. Commercial products showed higher omega-6/omega-3 ratios, due to the lower contents of EPA and DHA and the higher content of linoleic acid, as a result of the addition of vegetable oils in this type of product. Although a strong fishy taste was detected on sensory analysis of experimental pâtés, all of them were considered to be acceptable.