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Meat Sci. 2011 Jun;88(2):241-8. doi: 10.1016/j.meatsci.2010.12.028. Epub 2010 Dec 23.

A healthier oil combination and konjac gel as functional ingredients in low-fat pork liver pâté.

Author information

1
Instituto de Ciencia y Tecnologia de Alimentos y Nutrición, Formerly Instituto del Frío, CSIC, Ciudad Universitaria, 28040 Madrid, Spain.

Abstract

Healthier lipid pâtés were formulated by reducing the fat content and/or replacing the pork backfat by a healthier oil combination (olive, linseed and fish oils) and konjac gel (0-15%). The reformulation results were evaluated by composition (proximate analysis and fatty acid profile), technological properties (emulsion stability, colour, and texture), microbiological and sensory parameters of the pâtés. Pâtés with partial or total replacement of pork backfat had lower levels of saturated fatty acids (SFA) (27.4% and 21.3%) and monounsaturated fatty acids (MUFA) (49.8% and 42.5%), and higher levels of polyunsaturated fatty acids (PUFA) (22.4% and 35.6%) compared with control pâtés (32.2%, 58.2% and 9.04% respectively). The n-6/n-3 PUFA ratio was decreased from 6.78 (in control pâtés) to 0.79 and 0.48 when partial and total pork backfat respectively was replaced by a healthier oil combination. Although emulsion stability was affected by the formulation, in general all pâtés had good fat and water binding properties. The fat reduction produced a softer and more spreadable pâté, although no effect on penetration parameters was observed after by pork fat replacement by a healthier oil combination. The addition of 15% of konjac gel produced stiffer structures (as compared with 0 and 7%) which are very close to those of the control samples. No microbiological limitations were produced by the reformulation process, obtaining pâtés with acceptable sensory characteristics, similar to the control sample.

PMID:
21239120
DOI:
10.1016/j.meatsci.2010.12.028
[Indexed for MEDLINE]

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