Effect of cobia (Rachycentrum canadum) flesh incorporation on the physicochemical, microbial and sensory acceptance of pasta

Abstract

A study was conducted to determine the effects of incorporating cobia (Rachycentron canadum) (0%, 5%, 10%, 15%, 20%, 25%) into pasta formulation. Finished product was evaluated for protein content, texture (hardness, firmness and tensile strength), color, cooking quality, shelf life and sensory evaluation. The addition cobia flesh as an ingredient in pasta has increased the protein content pasta. Moreover, increasing of cobia flesh caused decrease in hardness, cooking loss and cooking time. Furthermore, addition of cobia flesh increased the growth of bacteria and lowers the growth of yeast and mould. However, cobia flesh incorporation did not affect colour parameters, firmness and tensile strength of the pasta. All sensory evaluation attributes ( colour, smoothness of surface, firmness, chewiness, aroma, taste and overall acceptance) showed a significant difference between formulations except for taste (p<0.05). The most acceptable formulation was pasta with 5% incorporation of cobia flesh.