Influence of pork backfat replacement by microencapsulated fish oil on physicochemical, rheological, nutritional, and sensory features of pork liver pâtés
UNIVERSAL IDENTIFIER: http://hdl.handle.net/11093/3495
EDITED VERSION: https://linkinghub.elsevier.com/retrieve/pii/S0023643822004571
DOCUMENT TYPE: article
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.
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