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

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

8 páginas, 8 tablas

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Bibliographic Details
Main Authors: Delgado Pando, Gonzalo, Cofrades, Susana, Rodríguez Salas, L., Jiménez Colmenero, Francisco
Format: artículo biblioteca
Language:English
Published: Elsevier 2010-12
Subjects:Pâté, Healthier oil combination, Konjac gel, Fatty acid profile, Physicochemical properties, Sensory analysis,
Online Access:http://hdl.handle.net/10261/54850
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spelling dig-ictan-es-10261-548502016-11-21T13:13:26Z A healthier oil combination and konjac gel as functional ingredients in low-fat pork liver pâté Delgado Pando, Gonzalo Cofrades, Susana Rodríguez Salas, L. Jiménez Colmenero, Francisco Pâté Healthier oil combination Konjac gel Fatty acid profile Physicochemical properties Sensory analysis 8 páginas, 8 tablas 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. projects AGL2007-61038/ALI and AGL2008-04892-CO3-01 and the Consolider-Ingenio 2010:CARNISENUSA (CSD2007-00016), Ministerio de Ciencia y Tecnología. Peer reviewed 2012-08-21T08:24:44Z 2012-08-21T08:24:44Z 2010-12 artículo http://purl.org/coar/resource_type/c_6501 Meat Science 88 (2) : 241-248 (2011) 0309-1740 http://hdl.handle.net/10261/54850 en none Elsevier
institution ICTAN ES
collection DSpace
country España
countrycode ES
component Bibliográfico
access En linea
databasecode dig-ictan-es
tag biblioteca
region Europa del Sur
libraryname Biblioteca del ICTAN España
language English
topic Pâté
Healthier oil combination
Konjac gel
Fatty acid profile
Physicochemical properties
Sensory analysis
Pâté
Healthier oil combination
Konjac gel
Fatty acid profile
Physicochemical properties
Sensory analysis
spellingShingle Pâté
Healthier oil combination
Konjac gel
Fatty acid profile
Physicochemical properties
Sensory analysis
Pâté
Healthier oil combination
Konjac gel
Fatty acid profile
Physicochemical properties
Sensory analysis
Delgado Pando, Gonzalo
Cofrades, Susana
Rodríguez Salas, L.
Jiménez Colmenero, Francisco
A healthier oil combination and konjac gel as functional ingredients in low-fat pork liver pâté
description 8 páginas, 8 tablas
format artículo
topic_facet Pâté
Healthier oil combination
Konjac gel
Fatty acid profile
Physicochemical properties
Sensory analysis
author Delgado Pando, Gonzalo
Cofrades, Susana
Rodríguez Salas, L.
Jiménez Colmenero, Francisco
author_facet Delgado Pando, Gonzalo
Cofrades, Susana
Rodríguez Salas, L.
Jiménez Colmenero, Francisco
author_sort Delgado Pando, Gonzalo
title A healthier oil combination and konjac gel as functional ingredients in low-fat pork liver pâté
title_short A healthier oil combination and konjac gel as functional ingredients in low-fat pork liver pâté
title_full A healthier oil combination and konjac gel as functional ingredients in low-fat pork liver pâté
title_fullStr A healthier oil combination and konjac gel as functional ingredients in low-fat pork liver pâté
title_full_unstemmed A healthier oil combination and konjac gel as functional ingredients in low-fat pork liver pâté
title_sort healthier oil combination and konjac gel as functional ingredients in low-fat pork liver pâté
publisher Elsevier
publishDate 2010-12
url http://hdl.handle.net/10261/54850
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