Functional tilapia pâté enriched with green banana biomass and chitosan: Quality and sensory evaluation

This study evaluated the consumer safety and quality of tilapia pâtés formulated with green banana biomass (GBB) and chitosan (Ch). Three formulations were prepared: F1 (control), F2 (2% GBB + 2% Ch), and F3 (3% GBB + 4% Ch). Microbiological, bromatological, and sensory analyses were performed according to Brazilian regulatory standards. All formulations complied with microbiological safety limits for fish-based products, with no detection of Salmonella spp., Escherichia coli, or Staphylococcus aureus above permitted levels. Formulation F3, containing 3% GBB and 4% Ch, exhibited a superior nutritional quality profile due to higher protein and fiber content, alongside reduced lipid and energy levels. Sensory evaluation demonstrated high consumer acceptability (AI > 75%) across all formulations. These findings indicate that GBB and Ch can be safely used as technological ingredients in fish pâtés, highlighting their potential as techno-functional ingredients.