Nutritional improvement and physicochemical evaluation of liver pâté formulations
| Autor: | Mabel Cristina Tomás, Marina Dello Staffolo, Ana M. Terrasa |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2016 |
| Předmět: |
Bioquímica
Refrigerated storage food.ingredient Otras Ingenierías y Tecnologías Physicochemical properties Fat content INGENIERÍAS Y TECNOLOGÍAS Alimentos y Bebidas 0404 agricultural biotechnology food Chicken Liver Food science Globules of fat purl.org/becyt/ford/2.11 [https] business.industry Back fat Chemistry Sunflower oil 0402 animal and dairy science CHICKEN LIVER PâTÉ 04 agricultural and veterinary sciences Hygienic quality Poultry farming Chicken liver pâté 040401 food science 040201 dairy & animal science purl.org/becyt/ford/2 [https] PHYSICOCHEMICAL PROPERTIES business REFRIGERATED STORAGE Food Science |
| Zdroj: | CONICET Digital (CONICET) Consejo Nacional de Investigaciones Científicas y Técnicas instacron:CONICET |
| Popis: | Pâté formulations composed of chicken liver, a by-product of poultry industry, have been produced by replacing pork back fat with sunflower oil and reducing fat content. The characterization of these products was performed, while the oxidative stability, microstructure, texture, colour, and hygienic quality were determined throughout refrigerated storage. The hardness of pâtés with sunflower oil was lower 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 colour parameters. In terms of the oxidative stability, no reduction in the product quality was found during the refrigerated storage. Pâtés with 28% w/w of sunflower oil were the most suitable formulation to increase the nutritional value for this kind of meat products. Facultad de Ciencias Veterinarias Centro de Investigación y Desarrollo en Criotecnología de Alimentos |
| Databáze: | OpenAIRE |
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