title: Effect of fat content on physical, microbial, lipid and protein changes during chill storage of foal liver pâté.
abstract: The effect of fat content (30%, 35% and 40%) on physical, microbial, lipid and protein changes, during chill storage, of foal liver pâté was studied. Microbial counts showed differences (P<0.05) during storage time and among fat levels. Lightness and redness values gradually decreased over time, while yellowness increased during the whole period and displayed the highest values at the end of storage. The significant increase of protein carbonyls, during chill storage, of foal liver pâté reflects the intense oxidative degradation of the muscle proteins. The fat level presented significant differences in lipid oxidation, since foal pâtés with higher fat content (HF) showed significant higher TBARs values, compared to pâtés with lower fat content (LF) (0.54 vs. 0.46 mg MDA/kg pâtés; P<0.001). Finally, NHI (non heme iron) increased during refrigerated storage of foal liver pâté, with the contents in the HF group being higher at all stages of storage (P<0.05).
authors.affiliation: Centro Tecnológico de la Carne de Galicia, Rúa Galicia N(o). 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain. Electronic address: jmlorenzo@ceteca.net.
authors.forename: José M
authors.initials: JM
authors.lastname: Lorenzo
authors.affiliation: Centro Tecnológico de la Carne de Galicia, Rúa Galicia N(o). 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain.
authors.forename: Mirian
authors.initials: M
authors.lastname: Pateiro
authors.affiliation: Centro Tecnológico de la Carne de Galicia, Rúa Galicia N(o). 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain.
authors.forename: María C García
authors.initials: MC
authors.lastname: Fontán
authors.affiliation: Area de Tecnologia de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain.
authors.forename: Javier
authors.initials: J
authors.lastname: Carballo
mesh_terms: D000818:Animals; D001419:Bacteria / Q000254:growth & development* / Q000302:isolation & purification; D003080:Cold Temperature; D005223:Fats / Q000032:analysis*; D061353:Food Storage; D008055:Lipids / Q000737:chemistry*; D008099:Liver / Q000737:chemistry*; D008461:Meat Products / Q000032:analysis* / Q000382:microbiology*; D010084:Oxidation-Reduction; D011506:Proteins / Q000737:chemistry*; D013552:Swine
chemical_list: D005223:Fats; D008055:Lipids; D011506:Proteins
keywords: Fat content; Foal liver pâté; Lipid and protein oxidation; Non-heme iron; Shelf life