Effects of Plant Oil Combinations Substituting Pork Back-Fat Combined with Pre-Emulsification on Physicochemical, Textural, Microstructural and Sensory Properties of Spreadable Chicken Liver PÂTÉ

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• 作者：Guoyuan Xiong ; Peng Wang ; Haibo Zheng ; Xinglian Xu ; Yingying Zhu and Guanghong Zhou
• 刊名：Journal of Food Quality
• 出版年：2016
• 出版时间：August 2016
• 年：2016
• 卷：39
• 期：4
• 页码：331-341
• 全文大小：501K
• ISSN：1745-4557

文摘

The effect of plant oils (sunflower and canola oil combinations) substituting 0–40% pork back-fat combined with pre-emulsification on the fatty acid profile, color, cooking loss, texture, microstructure and sensory evaluation of spreadable chicken liver pâtés was investigated. Pre-emulsification back-fat and plant oils, compared with the nontreated, affected significantly (P < 0.05) the color, cooking loss, texture, microstructure and sensory evaluation of liver pâtés. As increasing the percentage of plant oils substituting back-fat from 10 to 40%, especially to 30 and 40%, the total saturated fatty acid content significantly decreased (P < 0.05), while polyunsaturated and monounsaturated fatty acid significantly increased (P<0.05), and had even and fine microstructures, less cooking loss, spreadable texture and favored sensory evaluation. Therefore, a healthier spreadable chicken liver pâté can be formulated with plant oil combinations substituting 30–40% pork back-fat combined with pre-emulsification without adversely affecting eating quality.