RT Journal Article
T1 Influence of pork backfat replacement by microencapsulated fish oil on physicochemical, rheological, nutritional, and sensory features of pork liver pâtés
A1 Vargas Ramella, Márcio
A1 Lorenzo Rodríguez, José Manuel
A1 Zamuz, Sol
A1 Montes, Leticia
A1 Santos López, Eva María
A1 Moreira Martínez, Ramón Felipe
A1 Franco, Daniel
K1 3104.08 Porcinos
K1 3309 Tecnología de Los Alimentos
K1 3309.21 Alimentos Proteínicos
AB The present work aimed to evaluate the effect of partial pork backfat replacement by microencapsulated fish oil (FO) on rheological characteristics, nutritional features (proximate composition and fatty acid profile), physicochemical parameters (pH, colour, and texture), and sensory quality (descriptive analysis and hedonic study) of pork liver pâtés. Three different batches were elaborated: (i) control (CON) with 100% of pork backfat, (ii) FO25 with 75% of pork backfat and 25% of FO, and (iii) FO50 with 50% of pork backfat. The rheological properties were modified showing fewer stable structures, and lower firmness and viscous characteristics on samples with FO. The fat replacement was accompanied by an increase (P < 0.01) in moisture, ash, and cholesterol (FO > CON), and a decrease (P < 0.001) in fat (FO50 < FO25 < CON) contents. The fatty acid profile of pâtés with FO changed, decreasing (P < 0.001) the total amount of saturated fatty acids (FO50 < CON, FO25) and monounsaturated fatty acids (FO50 < FO25 < CON) and increasing (P < 0.001) polyunsaturated fatty acids (FO50 > FO25 > CON). In relation to the physicochemical traits, the incorporation of FO caused a significant (P < 0.001) change on redness (FO25 > FO50 > CON) and yellowness (FO25 < CON, FO50). In addition, concerning textural parameters, lower (P < 0.001) hardness, gumminess, and chewiness were observed in reformulated pâtés. Descriptive analysis showed significant (P < 0.05) difference only for fish flavour attribute, meanwhile the consumers score for overall liking and preference did not display significant (P ≥ 0.05) differences among pâtés.
PB LWT - Food Science and Technology
SN 00236438
YR 2022
FD 2022-06
LK http://hdl.handle.net/11093/3495
UL http://hdl.handle.net/11093/3495
LA eng
NO LWT - Food Science and Technology, 163, 113522 (2022)
NO Financiado para publicación en acceso aberto: Universidade de Vigo/CISUG
NO Xunta de Galicia | Ref. ED431B 2019/01
DS Investigo
RD 15-mar-2025