Influence of semolina replacement with salmon (Oncorhynchus tschawytscha) powder on the physicochemical attributes of fresh pasta

Abstract

This study evaluated the influence of the incorporation of salmon (Oncorhynchus tschawytscha) fish powder (SFP) into pasta production and the effect on pasta physicochemical attributes. Four replacement levels were tested (5%, 10%, 15% and 20%) together with a control pasta (100% semolina). The effects on the chemical composition, physical properties (optimal cooking time, cooking loss, water absorption index, swelling index and colour and textural properties (firmness and extensibility) were analysed. The results demonstrated that pasta with SFP had increased protein (12.88–23.40%), lipid (0.46–7.20%), ash (0.39–0.57%) and energy (122.26–161.08 kcal) contents (P < 0.05), increased cooking time (6.30–8.30 min) and cooking loss (4.28–8.02%) compared with semolina control pasta. However, all pasta samples were in the acceptable range (8 g/100 g) for cooking loss. The addition of SFP resulted in significantly decreased swelling index (2.29–1.95), water absorption (105.46–81.62%) and firmness (3.13–1.16 N) (P < 0.05) whilst increasing resistance to uniaxial extension of pasta. Colour parameters indicated comparable brightness between the samples and higher redness values for enriched pasta. Thus, pasta fortified with SFP has the potential to be a technological alternative for the food industry to provide protein-enriched pasta.