title: Textural, physicochemical and sensory properties compensation of fat replacing in pork liver pâté incorporating emulsified canola oil.
abstract: Saturated animal fat was replaced in pork pâté with pre-emulsified canola in a 3% sodium caseinate/0.5% xanthan gum solution in order to obtain a stable oily phase. Fat was replaced with different proportions of emulsified canola oil. The inclusion of emulsified oil in pâté enhanced cocking yield and moisture but increased fluids release. Nonetheless, total fat content remained practically constant, meaning no detrimental effect on caloric content. Replacing 50% of lard with emulsified oil did not affect color of the samples. Texture was improved since emulsified oil addition resulted in softer and more spreadable pâté. Samples with 50% of emulsified oil were more stable to lipid oxidation at 8 days of storage, with lower thiobarbituric acid-reactive substances and volatile compounds resulting from oxidation reactions. Emulsified canola can be employed to replace fat until 50% in pâté or liver sausage with good functional properties, improving texture and reducing lipids rancidity.
authors: Food Science Lab, Tecnologico de Estudios Superiores de Ecatepec, Estado de México, México.
authors: E E
authors: EE
authors: Morales-Irigoyen
authors: P
authors: P
authors: Severiano-Pérez
authors: M E
authors: ME
authors: Rodriguez-Huezo
authors: A
authors: A
authors: Totosaus
mesh_terms: D000818:Animals; D002364:Caseins / Q000737:chemistry; D055598:Chemical Phenomena; D045703:Emulsifying Agents / Q000737:chemistry*; D019358:Fat Substitutes / Q000737:chemistry*; D005229:Fatty Acids, Monounsaturated / Q000737:chemistry*; D005511:Food Handling; D005518:Food Preferences / Q000208:ethnology; D061353:Food Storage; D006801:Humans; D008099:Liver / Q000737:chemistry*; D008461:Meat Products / Q000032:analysis*; D008800:Mexico; D010084:Oxidation-Reduction; D010858:Pigmentation; D011135:Polysaccharides, Bacterial / Q000737:chemistry; D000074262:Rapeseed Oil; D012677:Sensation; D034421:Sus scrofa; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis; D014867:Water / Q000032:analysis
chemical_list: D002364:Caseins; D045703:Emulsifying Agents; D019358:Fat Substitutes; D005229:Fatty Acids, Monounsaturated; D011135:Polysaccharides, Bacterial; D000074262:Rapeseed Oil; D017392:Thiobarbituric Acid Reactive Substances; D014867:Water; C002563:xanthan gum