Nutritional quality, safety and sensory properties of smoked tench (Tinca tinca) pate from Trasimeno Lake, Italy

The present study evaluated the safety, nutritional and sensory properties of fish pates made from smoked tench (Tinca tinca) pulp. Two formulations of tench pate were produced, one of which included olive oil and the other contained mascarpone cheese. The prepared pate jars were thermally treated according to the method applied in the canning industry. The inactivation of Clostridium botulinum during thermal treatment was determined through a challenge test study, demonstrating the complete depletion of targeted bacteria. Tench pates showed high nutritional properties, especially the formulation with olive oil, which was characterised by lower contents of cholesterol and saturated fatty acids and a high level of monounsaturated fatty acids. The two experimental formulations possessed a specific sensory profile, due to the ingredients incorporated into the products. Consumers' evaluation established differences in the acceptance of the two products: the formulation with added olive oil was more appreciated by consumers, who displayed a higher purchase intent for this product. The study suggests that minced smoked tench is not only a promising ingredient for pate production but that it also represents a value-added product able to contribute to freshwater food consumption.