Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/54850
COMPARTIR / EXPORTAR:
logo share SHARE BASE
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE

Invitar a revisión por pares abierta
Título

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

AutorDelgado-Pando, Gonzalo CSIC ORCID; Cofrades, Susana CSIC ORCID; Rodríguez Salas, L. CSIC; Jiménez Colmenero, Francisco CSIC ORCID
Palabras clavePâté
Healthier oil combination
Konjac gel
Fatty acid profile
Physicochemical properties
Sensory analysis
Fecha de publicacióndic-2010
EditorElsevier
CitaciónMeat Science 88(2) : 241-248 (2011)
ResumenHealthier 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.
Versión del editorhttps://doi.org/10.1016/j.meatsci.2010.12.028
URIhttp://hdl.handle.net/10261/54850
ISSN0309-1740
Aparece en las colecciones: (ICTAN) Artículos




Ficheros en este ítem:
Fichero Descripción Tamaño Formato
Submitted_pateTables.pdf514,73 kBAdobe PDFVista previa
Visualizar/Abrir
Mostrar el registro completo

CORE Recommender

Page view(s)

338
checked on 28-mar-2024

Download(s)

2
checked on 28-mar-2024

Google ScholarTM

Check


NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.