Format

Send to

Choose Destination
See comment in PubMed Commons below
Food Sci Technol Int. 2012 Aug;18(4):413-21. doi: 10.1177/1082013211428218. Epub 2012 Jul 6.

Textural, physicochemical and sensory properties compensation of fat replacing in pork liver pâté incorporating emulsified canola oil.

Author information

1
Food Science Lab, Tecnologico de Estudios Superiores de Ecatepec, Estado de México, México.

Abstract

Saturated animal fat was replaced in pork pâté with pre-emulsified canola in a 3% sodium caseinate/0.5% xanthan gum solution in order to obtain a stable oily phase. Fat was replaced with different proportions of emulsified canola oil. The inclusion of emulsified oil in pâté enhanced cocking yield and moisture but increased fluids release. Nonetheless, total fat content remained practically constant, meaning no detrimental effect on caloric content. Replacing 50% of lard with emulsified oil did not affect color of the samples. Texture was improved since emulsified oil addition resulted in softer and more spreadable pâté. Samples with 50% of emulsified oil were more stable to lipid oxidation at 8 days of storage, with lower thiobarbituric acid-reactive substances and volatile compounds resulting from oxidation reactions. Emulsified canola can be employed to replace fat until 50% in pâté or liver sausage with good functional properties, improving texture and reducing lipids rancidity.

PMID:
22773543
DOI:
10.1177/1082013211428218
[Indexed for MEDLINE]
PubMed Commons home

PubMed Commons

0 comments
How to join PubMed Commons

    Supplemental Content

    Full text links

    Icon for Atypon
    Loading ...
    Support Center