Characterization of commercial fish pâtés: Toward the development of novel fish-based spreads

Miloš Županjac; Predrag Ikonić; Tatjana Peulić; Nadežda Seratlić; Milica Vidosavljević; Nikola Maravić; Milica Pojić

doi:10.18485/meattech.2025.66.3.82

Miloš Županjac University of Novi Sad, Institute of Food Technology, Novi Sad, Serbia https://orcid.org/0000-0002-8310-4213
Predrag Ikonić University of Novi Sad, Institute of Food Technology, Novi Sad, Serbia https://orcid.org/0000-0002-4882-8048
Tatjana Peulić University of Novi Sad, Institute of Food Technology, Novi Sad, Serbia https://orcid.org/0000-0002-7074-4633
Nadežda Seratlić University of Novi Sad, Institute of Food Technology, Novi Sad, Serbia https://orcid.org/0009-0009-6277-6270
Milica Vidosavljević University of Novi Sad, Institute of Food Technology, Novi Sad, Serbia https://orcid.org/0000-0002-4872-8127
Nikola Maravić University of Novi Sad, Institute of Food Technology, Novi Sad, Serbia https://orcid.org/0000-0001-9926-7802
Milica Pojić University of Novi Sad, Institute of Food Technology, Novi Sad, Serbia https://orcid.org/0000-0002-0559-6806

DOI: https://doi.org/10.18485/meattech.2025.66.3.82

Keywords: fish pâté, sensory analysis, texture, product development

Abstract

This study evaluated the textural and sensory properties of commercial fish pâtés available on the Serbian market to identify differences in quality and consumer-relevant characteristics. 14 pâté samples made from marine (tuna, salmon, mackerel, hake) and freshwater (trout) fish were analyzed. Texture profile analysis included measurements of firmness and work of shear, while sensory evaluation was conducted by a trained panel, focusing on hardness, spreadability, graininess, color uniformity, taste, and smell. Significant variability (p<0.05) was observed among the samples, indicating diverse formulation strategies. Tuna- and salmon-based pâtés achieved the highest overall acceptability due to their appealing flavor and appearance. In contrast, trout-based pâtés exhibited more balanced texture attributes, with sensory and instrumental data aligning closely with ideal values. These findings provide useful guidance for the development of novel fish pâtés using underutilized species such as freshwater bream (Abramis brama), which have been identified as key low-trophic species within the HEU project IMPRESS. The results highlight the importance of optimizing textural properties to enhance consumer acceptability.