DEVELOPMENT AND CHARACTERIZATION OF WHOLE WHEAT BREAD ENRICHED WITH FISH PROTEIN CONCENTRATE AND NATURAL PRESERVATIVES

The use of by-products from the fishing industry in human food constitutes a strategy aligned with the principles of the circular economy and food security. This study aimed to develop and characterize a whole wheat bread enriched with fish protein concentrate (FPC), using propolis and chitosan as natural preservatives to replace calcium propionate. Three formulations were prepared: a control (without FPC) and two formulations with partial replacement of whole wheat flour by 1.5% (T15) and 3% (T30) of FPC. Initially, all formulations were subjected to microbiological analyses and sensory evaluation. Based on the sensory results, the formulation with the highest acceptance, along with the control formulation, was selected for analyses of proximate composition, yield, water activity, colorimetric parameters, and lipid peroxidation (TBARS). The microbiological results indicated compliance with current legislation, demonstrating the product¢s safety. In the sensory analysis, no statistically significant differences were observed among the formulations for the evaluated attributes. However, formulation T30 showed an acceptability index (AI) ≥ 70%, the highest among the enriched formulations. This formulation showed approximately 25% increase in protein content compared to the control, without significant differences in moisture, lipid, and carbohydrate contents, or in technological parameters, water activity, instrumental color, and oxidative stability. It is concluded that whole wheat bread enriched with 3% FPC and preserved with propolis and chitosan is technologically viable, microbiologically safe, and sensorially acceptable, configuring itself as a nutritious and sustainable alternative for the valorization of by-products from the fishing industry.