title: Influence of fat content on physico-chemical and oxidative stability of foal liver pâté.
abstract: The effect of fat content on physico-chemical properties and lipid and protein stability of foal liver pâté was studied. For this purpose, two batches (10 units per batch) of foal liver pâté with different pork back fat content [30% (30F) and 40% (40F)] were manufactured. 30F foal liver pâté was darker (lower L* value, P>0.05), redder (higher a*, P<0.001) and harder (higher hardness value; P<0.001) compared to those with 40F. Fat level was closely related to the calorific value of foal liver pâté, being more calorific in those with higher fat contents (352 kcal/100 g; P<0.001). Regarding total Fe content, 30F foal liver pâté showed the higher value (4.19 mg/100 g; P<0.01). Oxidative stability of foal liver pâté was influenced by fat level. 40F foal liver pâté presented higher TBARS and lower carbonyl contents compared to 30F ones (P<0.001). Finally, foal pâtés with the two different fat contents had significantly (P<0.001) different n-6/n-3 ratios, foal liver pâtés with 30F showed the lowest values (9.97) compared to those with 40F content (13.41).
authors.affiliation: Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain. jmlorenzo@ceteca.net
authors.forename: José M
authors.initials: JM
authors.lastname: Lorenzo
authors.forename: Mirian
authors.initials: M
authors.lastname: Pateiro
mesh_terms: D000818:Animals; D001682:Biological Availability; D055598:Chemical Phenomena; D004041:Dietary Fats / Q000032:analysis*; D005227:Fatty Acids / Q000032:analysis; D005504:Food Analysis; D006736:Horses; D019266:Iron, Dietary / Q000032:analysis*; D050356:Lipid Metabolism; D008099:Liver / Q000737:chemistry*; D008461:Meat Products / Q000032:analysis*; D009753:Nutritive Value; D018384:Oxidative Stress / Q000502:physiology; D050050:Protein Carbonylation; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis
chemical_list: D004041:Dietary Fats; D005227:Fatty Acids; D019266:Iron, Dietary; D017392:Thiobarbituric Acid Reactive Substances