Influencia de la fase grasa en los atributos de calidad de emulsiones cárnicas (tipo paté) durante su almacenamiento refrigerado

TERRASA, ANA MARÍA; DELLO STAFFOLO, MARINA; TOMÁS. MABEL C.

A & G. Aceites y Grasas

Asociación Argentina de Grasas y Aceites

Lugar: Ciudad Autónoma de Buenos Aires; Año: 2011 vol. 1 p. 628 - 630

0328-381X

In this work the effect of type and concentration of lipids used in chicken liver pâté manufacture on lipid oxidation, color, texture and microstructure was studied during refrigerated storage at 4 °C. Patés with different type (pork backfat or sunflower oil) and fat content (28 or 40% w/w) were prepared (Toc28, Toc40, Gir28, Gir40) and being evaluated periodically during 90 days. Toc40 and Gir28 pâtés presented high levels of TBA (2-thiobarbituric acid) number, however all values were under the recommended limit as the other formulations. Gir28 and Gir40 presented the highest values of Hue and Chroma.Patés with pork backfat had higher hardness, gumminess and chewiness than pâtés with sunflower oil. These texture parameters enhanced as increasing pork backfat concentration but diminished with the increase of sunflower oil concentration. Type and concentration of lipids modified the parameters analyzed.