Effects of Plant Oil Combinations Substituting Pork Back‐Fat Combined with Pre‐Emulsification on Physicochemical, Textural, Microstructural and Sensory Properties of Spreadable Chicken Liver PÂTÉ. Issue 4 (4th March 2016)

• Record Type: Journal Article
• Authors: Xiong, Guoyuan; Wang, Peng; Zheng, Haibo; Xu, Xinglian; Zhu, Yingying; Zhou, Guanghong
• Is Part Of: Journal of food quality. Volume 39:Issue 4(2016:Aug.)
• Page Start: 331
• Page End: 341
• Publication Date: 2016-03-04
• Subjects: Food industry and trade -- Quality control -- Periodicals; Food industry and trade -- Standards -- Periodicals; Food -- Periodicals; 664.07
• DOI: 10.1111/jfq.12199
• Languages: English
• ISSNs: 0146-9428

Abstract

Abstract: The effect of plant oils (sunflower and canola oil combinations) substituting 0–40% pork back‐fat combined with pre‐emulsification on the fatty acid profile, color, cooking loss, texture, microstructure and sensory evaluation of spreadable chicken liver pâtés was investigated. Pre‐emulsification back‐fat and plant oils, compared with the nontreated, affected significantly ( P < 0.05) the color, cooking loss, texture, microstructure and sensory evaluation of liver pâtés. As increasing the percentage of plant oils substituting back‐fat from 10 to 40%, especially to 30 and 40%, the total saturated fatty acid content significantly decreased ( P < 0.05), while polyunsaturated and monounsaturated fatty acid significantly increased ( P <0.05), and had even and fine microstructures, less cooking loss, spreadable texture and favored sensory evaluation. Therefore, a healthier spreadable chicken liver pâté can be formulated with plant oil combinations substituting 30–40% pork back‐fat combined with pre‐emulsification without adversely affecting eating quality. Practical Applications: Liver pâté products are traditional and popular meat products manufactured and consumed throughout the world. However, most liver pâté products show some negative health perception due to their high animal fat contents (about 35–50%) and high amounts of saturated fatty acids. How to substitute animal fat without sacrificing product quality is still a challenge for liver pâté. Furthermore, chicken liver pâtés are not widely manufactured and studied well. The aim of this study was to determine suitable proportions of substitution back‐fat with plant oils (sunflower and canola oil combinations) which contain high amounts of polyunsaturated fatty acids (PUFAs) and proper pre‐emulsification the back‐fat and plant oils method, and then fully utilize chicken liver to produce more healthy spreadable chicken liver pâté to meet consumer's needs.