Acceptabilité des produits alimentaires enrichis avec les autolysats de viscères d’Esturgeon « Acipenser baeri ».

Food fortification with high-protein ingredients from untraditional sources is attracting increasing interest due to its implications for food safety. This study explores the use of autolysate obtained from sturgeon "Acipenser baeri" viscera as an enriching ingredient in two foodstuffs (cassava cake and croquette). Enzymatic autolysis of these viscera generated a protein-rich autolysate. Cassava cakes and croquettes were enriched with different proportions of autolysate, increasing their protein content by up to 17%. Microbiological analyses confirmed that the enriched products were hygienically satisfactory and fit for consumption. The best-before date is estimated at up to two months. Hedonic tests carried out with tasters revealed that the incorporation of autolysates into foodstuffs did not result in any significant difference in the appreciation of cassava cakes. However, fortified samples were distinguished from the control by significant differences in taste and texture, with tasters identifying fishy notes and a slight bitterness, which negatively affected their appreciation and purchase intention. For kibbles, ANOVA test results revealed no significant difference between the fortified samples, with the exception of the 20% autolysate sample, which was perceived as tasting different from the control. These observations were also found with cassava cakes, where the panels also noted the persistence of fishy taste and bitterness in the enriched samples.

Key-words: Autolysate, satisfactory, enrichment, acceptability

18/04/2024