Nutritional improvement and physicochemical evaluation of liver pâté formulations

Pâté formulations composed of chicken liver, a by-product of poultry industry, have been produced by replacing pork back fat with sunflower oil and reducing fat content. The characterization of these products was performed, while the oxidative stability, microstructure, texture, colour, and hygienic...

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Autores principales: Terrasa, Ana María, Dello Staffolo, Marina, Tomás, Mabel Cristina
Formato: Articulo Preprint
Lenguaje:Inglés
Publicado: 2016
Materias:
Bioquímica
Chicken liver pâté
Physicochemical properties
Refrigerated storage
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/100139
https://ri.conicet.gov.ar/11336/57265
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-100139
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Bioquímica
Chicken liver pâté
Physicochemical properties
Refrigerated storage
spellingShingle Bioquímica
Chicken liver pâté
Physicochemical properties
Refrigerated storage
Terrasa, Ana María
Dello Staffolo, Marina
Tomás, Mabel Cristina
Nutritional improvement and physicochemical evaluation of liver pâté formulations
topic_facet Bioquímica
Chicken liver pâté
Physicochemical properties
Refrigerated storage
description Pâté formulations composed of chicken liver, a by-product of poultry industry, have been produced by replacing pork back fat with sunflower oil and reducing fat content. The characterization of these products was performed, while the oxidative stability, microstructure, texture, colour, and hygienic quality were determined throughout refrigerated storage. The hardness of pâtés with sunflower oil was lower than the other ones. Different microstructures regarding protein matrix, fat globules and pores, were associated with fat type and content. The storage time, fat type and content influenced the colour parameters. In terms of the oxidative stability, no reduction in the product quality was found during the refrigerated storage. Pâtés with 28% w/w of sunflower oil were the most suitable formulation to increase the nutritional value for this kind of meat products.
format Articulo
Preprint
author Terrasa, Ana María
Dello Staffolo, Marina
Tomás, Mabel Cristina
author_facet Terrasa, Ana María
Dello Staffolo, Marina
Tomás, Mabel Cristina
author_sort Terrasa, Ana María
title Nutritional improvement and physicochemical evaluation of liver pâté formulations
title_short Nutritional improvement and physicochemical evaluation of liver pâté formulations
title_full Nutritional improvement and physicochemical evaluation of liver pâté formulations
title_fullStr Nutritional improvement and physicochemical evaluation of liver pâté formulations
title_full_unstemmed Nutritional improvement and physicochemical evaluation of liver pâté formulations
title_sort nutritional improvement and physicochemical evaluation of liver pâté formulations
publishDate 2016
url http://sedici.unlp.edu.ar/handle/10915/100139
https://ri.conicet.gov.ar/11336/57265
work_keys_str_mv AT terrasaanamaria nutritionalimprovementandphysicochemicalevaluationofliverpateformulations
AT dellostaffolomarina nutritionalimprovementandphysicochemicalevaluationofliverpateformulations
AT tomasmabelcristina nutritionalimprovementandphysicochemicalevaluationofliverpateformulations
bdutipo_str Repositorios
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