Influence of partial pork backfat replacement by fish oil on nutritional and technological properties of liver pâté

European Journal of Lipid Science and Technology

Volumn 119, Issue 5, 2017, Pages

  Domínguez, Rubén ^a   Pateiro, Mirian ^a   Sichetti Munekata, Paulo Eduardo ^b   Bastianello Campagnol, Paulo Cezar ^c   Lorenzo, José M ^a  

^a CENTRO TECNOLÓGICO DE LA CARNE DE GALICIA   (Spain)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

^c FEDERAL UNIVERSITY OF SANTA MARIA   (Brazil)

Author keywords

Healthy p t ; Lipid oxidation; n 3 long chain fatty acids; Technological properties

Indexed keywords

EID: 84995955695     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.201600178     Document Type: Article

References (39)

1. Delgado-Pando, G, Cofrades, S, Rodríguez-Salas, L, Jiménez-Colmenero, F, A healthier oil combination and konjac gel as functional ingredients in low-fat pork liver pâté. Meat Sci. 2011, 88, 241–248.
2. Jiménez-Colmenero, F, Healthier lipid formulation approaches in meat-based functional foods. Technological options for replacement of meat fats by non-meat fats. Trends Food Sci. Tech. 2007, 18, 567–578.
3. Salcedo-Sandoval, L, Cofrades, S, Pérez, C. R. C, Solas, M. T, Jiménez-Colmenero, F, Healthier oils stabilized in konjac matrix as fat replacers in n-3 PUFA enriched frankfurters. Meat Sci. 2013, 93, 757–766.
4. Lorenzo, J. M, Pateiro, M, Influence of fat content on physico-chemical and oxidative stability of foal liver pâté. Meat Sci. 2013, 95, 330–335.
5. Simopoulos, A. P, Omega-6/omega-3 essential fatty acid ratio and chronic diseases. Food Rev. Int. 2004, 20, 77–90.
6. Pourashouri, P, Shabanpour, B, Razavi, S. H, Jafari, S. M, et al., Impact ofwall materials on physicochemical properties of microencapsulated fish oil by spray drying. Food Bioprocess Tech. 2014, 7, 2354–2365.
7. Kris Etherton, P. M, Lefevre, M, Mensink, R. P, Petersen, B, et al., Trans fatty acid intakes and food sources in the US population: NHANES 1999–2002. Lipids 2012, 47, 931–940.
8. ISO 937, International Standards Meat and Meat Products – Determination of Nitrogen Content. International Organization for Standardization, Geneva, Switzerland 1978.
9. ISO 936, International Standards Meat and Meat Products − Determination of Ash Content. International Organization for Standardization, Geneva, Switzerland 1998.
10. ISO 1442, International Standards Meat and Meat Products − Determination of Moisture Content. International Organization for Standardization, Geneva, Switzerland 1997.
11. AOCS, AOCS Official Procedure Am 5–04. Rapid Determination of Oil/Fat Utilizing High Temperature Solvent Extraction, American Oil Chemists Society, Urbana, IL, USA 2005.
12. Domínguez, R, Crecente, S, Borrajo, P, Agregán, R, Lorenzo, J. M, Effect of slaughter age on foal carcass traits and meat quality. Animal 2015, 9:10, 1713–1720.
13. Mansour, E. H, Khalil, A. H, Characteristics of low-fat beef burgers as influenced by various types of wheat fibres. J. Sci. Food Agric. 1999, 79, 493–498.
14. Bourne, M. C, Texture profile analysis. Food Technol. 1978, 32, 77.
15. Bligh, E. G, Dyer, W. J, A rapid method of total lipid extraction and purification. Can. J. Biochem. Phys. 1959, 37, 911–917.
16. Domínguez, R, Gómez, M, Fonseca, S, Lorenzo, J. M, Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat. Meat Sci. 2014, 97, 223–230.
17. IBM Corp. IBM SPSS Statistics for Windows, version 19.0, New York, NY, USA 2010.
18. Estévez, M, Ventanas, S, Cava, R, Physicochemical properties and oxidative stability of liver pâté as affected by fat content. Food Chem. 2005, 92, 449–457.
19. Martin, D, Ruiz, J, Kivikari, R, Puolanne, E, Partial replacement of pork fat by conjugated linoleic acid and/or olive oil in liver pâtés: Effect on physicochemical characteristics and oxidative stability. Meat Sci. 2008, 80, 496–504.
20. Ockerman, H. W, Sausage and Processed Meat Formulations, Van NostrandReinhold, Ohio, USA 1989.
21. European Commission. Regulation (EU) No. 116/2010 of 9 February 2010 amending regulation (EC) No. 1924/2006 of the European Parliament and of the Council with regard to the list of nutrition claims. Off. J. Eur. Union 2010, L37, 16–18.
22. EFSA. Scientific Opinion on the substantiation of health claims related to the replacement of mixtures of saturated fatty acids (SFAs) as present in foods or diets with mixtures of monounsaturated fatty acids (MUFAs) and/or mixtures of polyunsaturated fatty acids (PUFAs), and maintenance of normal blood LDL-cholesterol concentrations (ID 621, 1190, 1203, 2906, 2910, 3065) pursuant to Article 13(1) of Regulation (EC) No 1924/20061. EFSA J. 2011, 9, 2069.
23. Reg. EU No 432/2012 of 16 May 2012 establishing a list of permitted health claims made on foods, other than those referring to the reduction of disease risk and to children's development and health.
24. Muguerza, E, Fista, G, Ansorena, D, Astiasaran, I, Bloukas, J. G, Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages. Meat Sci. 2002, 61, 397–404.
25. Severini, C, De Pili, T, Baiano, A, Partial substitution of pork backfat with extra-virgin olive oil in ‘salami’ products: Effects on chemical, physical and sensorial quality. Meat Sci. 2003, 64, 323–331.
26. Domínguez, R, Agregán, R, Goncalves, A, Lorenzo, J. M, Effect of fat replacement by olive oil on the physico-chemical properties, fatty acids, cholesterol and tocopherol content of pítá. Grasas Aceites 2016, 67, e133.
27. Fernández-López, J, Sayas-Barberá, E, Sendra, E, Pérez-Álvarez, J. A, Quality characteristics of ostrich liver pátó. J. Food Sci. 2004, 69, 85–91.
28. Morales-Irigoyen, E. E, Severiano-Pérez, P, Rodríguez-Huezo, M. E, Totosaus, A, Textural, physicochemical and sensory properties compensation of fat replacing in pork liver pétí incorporating emulsified canola oil. Food Sci. Technol. Int. 2012, 18, 413–421.
29. Rodríguez-Carpena, J. G, Morcuende, D, Estévez, M, Avocado, sunflower and olive oils as preplacers of pork back-fat in burger patties: Effect on lipid composition, oxidative stability and quality traits. Meat Sci. 2012, 90, 106–115.
30. Youssef, M. K, Barbut, S, Physicochemical effects of the lipid phase and protein level on meat emulsion stability, texture, and microstructure. J. Food Sci. 2010, 75, S108–S114.
31. Cavestany, M, Jimenez-Colmenero, F, Solas, M. T, Carballo, J, Incorporation of sardine surimi in bologna sausage containing different fat levels. Meat Sci. 1994, 34, 27–37.
32. Jiménez-Martín, E, Pérez-Palacios, T, Carrascal, J. R, Rojas, T. A, Enrichment of chicken nuggets with microencapsulated omega-3 fish oil: Effect of frozen storage time on oxidative stability and sensory quality. Food Bioprocess Tech. 2016, 9, 285–297.
33. Russell, E. A, Lynch, A, Lynch, P. B, Kerry, J. P, Quality and shelf life of duck liver pate as influenced by dietary supplementation with alpha-tocopheryl acetate and various fat sources. J. Food Sci. 2003, 68, 799–802.
34. Josquin, N. M, Linssen, J. P, Houben, J. H, Quality characteristics of Dutch-style fermented sausages manufactured with partial replacement of pork back-fat with pure, pre-emulsified or encapsulated fish oil. Meat Sci. 2012, 90, 81–86.
35. Delgado-Pando, G, Cofrades, S, Ruiz-Capillas, C, Triki, M, Jiménez-Colmenero, F, Enriched n-3 PUFA/konjac gel low-fat pork liver pâté: Lipid oxidation, microbiological properties and biogenic amine formation during chilling storage. Meat Sci. 2012, 92, 762–767.
36. Giogios, I, Grigorakis, K, Nengas, I, Papasolomontos, S, et al., Fatty acid composition and volatile compounds of selected marine oils and meals. J. Sci. Food Agric. 2009, 89, 88–100.
37. Serfert, Y, Drusch, S, Schwarz, K, Chemical stabilisation of oils rich in long-chain polyunsaturated fatty acids during homogenisation, microencapsulation and storage. Food Chem. 2009, 113, 1106–1112.
38. Ulbricht, T. L. V, Southgate, D. A. T, Coronary heart disease: Seven dietary factors. Lancet 1991, 338, 985–992.
39. Fernández, M, Ordoñez, J. A, Cambero, I, Santos, C, et al., Fatty acid composition of selected varieties of Spanish dry ham related to their nutritional implications. Food Chem. 2007, 101, 107–112.