RT Journal Article
T1 Influence of pork backfat replacement by microencapsulated fish oil on physicochemical, rheological, nutritional, and sensory features of pork liver pâtés
A1 Moreira Martínez, Ramón Felipe
A1 Vargas-Ramella, Márcio
A1 Lorenzo, José M.
A1 Zamuz, Sol
A1 Montes, Leticia
A1 Santos López, Eva María
A1 Franco Ruiz, Daniel
K1 Healthy pâté
K1 Physicochemical composition
K1 Rheological characterization
K1 Fish oil
K1 Microencapsulation
K1 Sensorial analysis
AB The present work aimed to evaluate the effect of partial pork backfat replacement by microencapsulated fish oil (FO) on rheological characteristics, nutritional features (proximate composition and fatty acid profile), physicochemical parameters (pH, colour, and texture), and sensory quality (descriptive analysis and hedonic study) of pork liver pâtés. Three different batches were elaborated: (i) control (CON) with 100% of pork backfat, (ii) FO25 with 75% of pork backfat and 25% of FO, and (iii) FO50 with 50% of pork backfat. The rheological properties were modified showing fewer stable structures, and lower firmness and viscous characteristics on samples with FO. The fat replacement was accompanied by an increase (P < 0.01) in moisture, ash, and cholesterol (FO > CON), and a decrease (P < 0.001) in fat (FO50 < FO25 < CON) contents. The fatty acid profile of pâtés with FO changed, decreasing (P < 0.001) the total amount of saturated fatty acids (FO50 < CON, FO25) and monounsaturated fatty acids (FO50 < FO25 < CON) and increasing (P < 0.001) polyunsaturated fatty acids (FO50 > FO25 > CON). In relation to the physicochemical traits, the incorporation of FO caused a significant (P < 0.001) change on redness (FO25 > FO50 > CON) and yellowness (FO25 < CON, FO50). In addition, concerning textural parameters, lower (P < 0.001) hardness, gumminess, and chewiness were observed in reformulated pâtés. Descriptive analysis showed significant (P < 0.05) difference only for fish flavour attribute, meanwhile the consumers score for overall liking and preference did not display significant (P ≥ 0.05) differences among pâtés.
PB Elsevier
YR 2022
FD 2022-06-15
LK http://hdl.handle.net/10347/31753
UL http://hdl.handle.net/10347/31753
LA eng
NO Vargas-Ramella, M., Lorenzo, J. M., Zamuz, S., Montes, L., Santos López, E. M., Moreira, R., Franco, R. (2022). Influence of pork backfat replacement by microencapsulated fish oil on physicochemical, rheological, nutritional, and sensory features of pork liver pâtés. "LWT- Food Science and Technology", vol. 163, 113522
NO Daniel Franco Jose M. Lorenzo belong to the competitive reference research group, FunMeat (Axencia Galega de Innovación, GAININ607A2019/01) and Jose M. Lorenzo, Eva M. Santos and Daniel Franco are members of the HealthyMeat network, funded by CYTED (Ref.119RT0568). Sol Zamuz acknowledges the financial support PTA program (PTA2017-141). Ramón Moreira acknowledges the financial support of the Xunta de Galicia (Consolidation Project ED431B 2019/01).This research received external funding by the EU Commission through the BBI-JU H2020 Project AQUABIOPRO-FIT “Aquaculture and agriculture biomass side stream proteins and bioactives for feed, fitness and health promoting nutritional supplements” (Grant Agreement no. 79095).
DS Minerva
RD 28 abr 2026