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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2023

Kód důvěrnosti údajů

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

Název periodika

FOODS

ISSN

2304-8158

e-ISSN

2304-8158

Svazek periodika

12

Číslo periodika v rámci svazku

12

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

13

Strana od-do

2423

Kód UT WoS článku

001017303300001

EID výsledku v databázi Scopus

2-s2.0-85163990901