Date palm by-products as a new ingredient for the meat industry: Application to pork liver pâté
| Autor: | José Vilella-Esplá, Ana María Martín-Sánchez, José Ángel Pérez-Álvarez, Gelmy Ciro-Gómez, Estrella Sayas, Jamel Ben-Abda |
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| Rok vydání: | 2013 |
| Předmět: |
Adult
Dietary Fiber Male Meat packing industry Swine Color Heme Arecaceae Sensory analysis chemistry.chemical_compound Ingredient Phenols Lipid oxidation Animals Humans Food science Nitrite Pork Liver Nitrites Moisture Myoglobin business.industry Water Consumer Behavior Middle Aged Diet Meat Products Liver chemistry Fruit Female Lipid Peroxidation Plant Preparations business Palm Iron Dietary Food Science |
| Zdroj: | Meat Science. 93:880-887 |
| ISSN: | 0309-1740 |
| Popis: | Date palm is an interesting source of bioactive compounds that could be used as ingredient in meat products; thus a campagne type pork liver pâté was elaborated using fresh date by-products (0, 5, 10 and 15%). Physicochemical properties, pigment and lipid oxidation, residual nitrite level, texture and sensory analysis during 4 days after the elaboration process were evaluated. Date paste mostly incorporated moisture, fibre and phenolic compounds. Physicochemical parameters, myoglobin content and heme iron stability were not severely affected. Addition of 10% of date was enough to avoid lipid oxidation through all storage times. Colour was the most affected parameter; however, in terms of overall acceptability, panellists preferred samples with added date. |
| Databáze: | OpenAIRE |
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