Nutritional improvement and physicochemical evaluation of liver pâté formulations

M. DELLO STÁFFOLO; A. M. TERRASA; M C TOMAS

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2015 vol. 66 p. 678 - 684

0023-6438

Pat ^ e formulations composed of chicken liver, a by-product of poultry industry, have been produced byreplacing pork back fat with sunflower oil and reducing fat content. The characterization of theseproducts was performed, while the oxidative stability, microstructure, texture, colour, and hygienicquality were determined throughout refrigerated storage. The hardness of p^ates with sun flower oil waslower than the other ones. Different microstructures regarding protein matrix, fat globules and pores,were associated with fat type and content. The storage time, fat type and content influenced the colourparameters. In terms of the oxidative stability, no reduction in the product quality was found during therefrigerated storage. P^ates with 28% w/w of sun flower oil were the most suitable formulation to increasethe nutritional value for this kind of meat products.©