FORMULATION AND EVALUATION OF RAINBOW TROUT (ONCORHYNCHUS MYKISS) CHORIZO ADDED WITH WHEAT BRAN OR WHEAT GERM

Abstract

Meat products can be formulated and enriched with different types of meats and ingredients to improve their nutritional quality or promote consumer´s health. Therefore, we aimed to formulate a rainbow trout chorizo added with bran or germ and evaluate its physicochemical and sensory acceptance. Three chorizo formulations (F) were designed: F1, rainbow trout chorizo without added wheat bran or germ;F2, rainbow trout added with wheat bran and F3, rainbow trout added with wheat germ. Ash, protein, fibre, and pH of rainbow trout chorizo formulations were not significantly different (P>0.05). F3 had the highest fat content (35.04  4.44%)(P<0.05)while there was no significant difference (P>0.05)between F0 and F2 (28.56  1.72% and 28.01  2.90%, respectively). Regarding sensory analysis, panellists accepted all three formulations. Hence, rainbow trout chorizo added with eitherwheat bran or germ represents a healthier option compared to the traditional pork chorizo.