Effect of Pork Meat Replacement by Fish Products on Fatty Acid Content, Physicochemical, and Sensory Properties of Pork Pâtés

Round 1

Reviewer 1 Report

Dear authors,

thank you very much for an interesting study. I appreciate the chosen topic, given the importance for human society, the importance for technological food processing in terms of changing the composition of food, improving nutritional value and reducing caloric value, respectively. Although the article is well written, I have a few comments and suggestions for its improvement.

First of all, I am not sure if the word "pigmeat" is commonly used, whether would not be better to use rather pork or pork meat. The same case is: "pig shoulder" - pork sholder and so on... Its just my suggestion.

Abstract:

There are some abbreviations that are not explained, described (CIE L*a*b*, TPA, FAME). I don't think there should be unexplained abbreviations in the abstract, because the abstract is what people read first and have to understand.

Introduction:

In the aim of the study, the usage of sensory analysis is not mentioned.
Some information, that are mentioned within the disccussion could be included rather in the introduction. I mean theoretical information e.g. about type of oxidation products and so on, but I understand that this fits into the overall concept of the article, which is divided into results and special the part that deals with the discussion.

Materials and Methods:

Once the ratio 1/1 is used and once 50% / 50%, it is inconsistent, I would use the same format. More detailed information about the fish that were used is missing. Only the species of fish is mentioned, not the origin or age. The variability of the fish fat composition is also mentioned in the article, so was a mixture of spring and winter fish samples prepared, or were they added to cans separately? Were the fish purchased commercially or caught by fishermen? It is not explained why these particular species of fish were used, especially in connection with the mentioned variability in fat composition. What is the price of these fish? Would it not be better to use seafood than freshwater to increase the nutritional value of pâtés? The description of the preparation of the pâtés lacks information on the heating time. Why were the pâtés stored at 6 ° C for 12 hours after pasteurization? Please explain what is h ° value. Some of the mentioned devices lack a manufacturer and the country, for some it is, it is inconsistent. There is no mention of the standards used for the analysis of fatty acids (substances, purity, manufacturer, ...). Nor are any other chemicals required for the analytical procedures mentioned. Analytical column CP 7420 - please add details = column dimensions, internal diameter, length ... it is standard to state this for columns. Please write the abbreviation TBARS with the full name (in parentheses).

Results:

For all used tables, I lack information from how many repeated measurements the values were processed / calculated. I must admit that I don't quite understand the notes below the tables: "Mean values in rows with different .... A, B - P <0,01" what should readers say? What does the C index in Table 2 mean? Table 3: I suggest adding horizontal dividing lines between the individual sections% FA / mg.100g-1 product / Indexes for better clarity. I would prefer to give the calculations for the mentioned indices, how were they calculated?

Discussion:

What does 10 pp mean? What is this unit? Is something missing? Line 234: lean pike meat and pech meat ... add peach meat. Line 240: "due to a higher (> 20%)" - what is higher? Organoleptic evaluation: I think that too strong conclusions are used here, given that the products were evaluated by only 6 evaluators, as was said, and moreover, trained people and not a sample of ordinary consumers. I think that many more evaluators should be included. Line 277-280: Why were fish not selected for the study that have a more stable fat composition throughout the year to ensure consistency in the composition of the final product throughout the year? Line 309: Did you mean hydroperoxides or really hydroxides? Line 323-341: I would also give the recommended Codex values for the parameters mentioned in these paragraphs, as you mentioned for AV and PV.

Conclusions:

At the end of the article, I completely miss the conclusions. A brief summary of important information: what composition of pate would therefore be ideal? What is the main benefit of this study? How will the results be used further?

Once again, I thank the authors for an interesting article and I hope that my comments and suggestions will not be negatively evaluated and will lead to the improvement of this article.

 

Author Response

Please see the attachment.

Author Response File: Author Response.pdf

Reviewer 2 Report

The manuscript "Effect of pigmeat replacement by fish products on 2 fatty acid content, physicochemical and sensory 3 properties of pork pâtés" is of an important topic. The aim of the study was to assess the influence of the addition of fish raw materials (roe or fish meat) on the quality, nutritional value and oxidative stability of pork pâtés, which is very interesting topic.

I would expect the authors' clarification regarding several points before I can recommend this paper for publication. English language and style are fine/minor spell check required. A edit by an native English speaker is required. The presented manuscript should be finally revised according to Author Guidelines.

Abstract section should be revised. Please provide detailed results according to your findings. Presented abstract section is general and do not provide important results, e.g. reduced fat content, calorific value in pork pâtés, or improved the index of 25 nutritional quality...

Introduction section should be improved. Only seven references were used in the introduction section. Please provide information about the number of replications which were used in each determination method used in the presented manuscript. The description of L, a, b, C and h parameter should be mentioned in material and methods section. The results section provide information about organoleptic evaluation. Do these results among the experimental groups provide statistical significantly differences? Discussion section should be improved, especially Organoleptic assessment part.

The presented manuscript is very interesting and deserves publication, however before I can recommend it for publication, corrections have to be made.

Author Response

Please see the attachment.

Author Response File: Author Response.pdf