Influence of Heat Treatment on the Chemical, Physical, Microbiological and Sensorial Properties of Pork Liver Pate as Affected by Fat Content

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60162694%3AG42__%2F24%3A00560372" target="_blank" >RIV/60162694:G42__/24:00560372 - isvavai.cz</a>

Result on the web

<a href="https://www.mdpi.com/2304-8158/12/12/2423" target="_blank" >https://www.mdpi.com/2304-8158/12/12/2423</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods12122423" target="_blank" >10.3390/foods12122423</a>

Result language

angličtina

Original language name

Influence of Heat Treatment on the Chemical, Physical, Microbiological and Sensorial Properties of Pork Liver Pate as Affected by Fat Content

Original language description

The novelty of this study is the investigation of the effect of different heat treatments and, simultaneously, the effect of different fat levels on the quality of pork liver pates. Hence, this study aimed to evaluate the effect of heat treatment and fat content on selected properties of pork liver pate. For this purpose, four batches of pates with two different fat contents (30 and 40% (w/w)) and two different heat treatments (pasteurisation: target temperature 70 & DEG;C, holding time of 10 min; sterilisation: target temperature 122 & DEG;C, holding time of 10 min) were manufactured. Chemical (pH, dry matter, crude protein, total lipid, ammonia, and thiobarbituric acid reactive substances (TBARS)), microbiological, colour, textural, rheological, and sensory analyses were performed. Both different heat treatment and fat content affected most of the parameters observed. Sterilisation ensured the commercial sterility of the manufactured pates, resulting in elevated TBARS values, hardness, cohesiveness, gumminess and springiness, and increased rheological parameters (G & PRIME;, G & DPRIME;, G*, and & eta;*), as well as colour changes (decrease in L* and increase in a*, b*, and C* values) and deterioration of appearance, consistency, and flavour also being detected (p < 0.05). Higher fat content caused similar variations in the textural and viscoelastic properties, i.e., the increase in hardness, cohesiveness, gumminess and springiness, and also in G & PRIME;, G & DPRIME;, G*, and & eta;* (p < 0.05). However, the colour and sensorial parameters changed in different ways compared to the changes induced by the sterilisation effect. Overall, the observed changes might not be desirable for some consumers and further research would be appropriate to improve especially the sensorial attributes of sterilised pork liver pates.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2023

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

FOODS

ISSN

2304-8158

e-ISSN

2304-8158

Volume of the periodical

12

Issue of the periodical within the volume

12

Country of publishing house

CH - SWITZERLAND

Number of pages

13

Pages from-to

2423

UT code for WoS article

001017303300001

EID of the result in the Scopus database

2-s2.0-85163990901