THE PHYSICOCHEMICAL, OXIDATIVE AND TEXTURAL EFFECTS OF DECREASING SATURATED FAT CONTENT OF CHICKEN LIVER PÂTÉ THROUGH SUBSTITUTION WITH SUNFLOWER SEED OIL BASED OLEOGELS AND VEGETABLE PUREES
The use of oleogels in liver pâté.
Sažetak
This study investigated the impact of using oleogel made with sunflower oil and vegetable puree on the quality of chicken liver pâté. In this experiment, beef fat was partially or completely replaced with oleogels at levels of 50% (O5) and 100% (O10). Additionally, in the oleogel-enriched samples (OS5 and OS10), chicken liver was substituted with vegetable puree by 15%. All substituted groups showed a significant reduction in total fat and cholesterol content while exhibiting a significant increase in protein content. Cooking loss increased progressively with the higher substitution ratios. Additionally, the TBARS values of the oleogel-added groups were significantly lower than those of the control group by the end of the storage period.
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Barbut, S., Tiensa, B. E., & Marangoni, A. G. (2021). Partial fat replacement in liver pâté using canola oil organogel. Lwt- Food Science and Technology, 139, 110428.
Boadi, N.O, Badu,M , Kortei, N.K., Saah, S.A, Annor, B., Mensah, N.B, Okyere, H.& Fiebor, A (2021). Nutritional composition and antioxidant properties of three varieties of carrot (Daucus carota),Scientific African,Volume 12, 2021,
Çalişkan, S., Yüncü-Boyaci, Ö., & Serdaroğlu, M. (2024). The effects of incorporating oleogel on properties of model system emulsions. Food and Life, 2, 47-64.
Domínguez, R.; Agregán, R.; Gonçalves, A.; Lorenzo, J.M.M. (2016). Effect of fat replacement by olive oil on the physico-chemical properties, fatty acids, cholesterol and tocopherol content of pâté. Grasas y Aceites, 67, e133.
Heck, R. T., Vendruscolo, R. G., de Araújo Etchepare, M., Cichoski, A. J., de Menezes, C. R., Barin, J. S., ... & Campagnol, P. C. B. (2017). Is it possible to produce a low-fat burger with a healthy n− 6/n− 3 PUFA ratio without affecting the technological and sensory properties? Meat Science, 130, 16-25.
Flynn AW, Bramblett VD. (1975). Effects of frozen storage, cooking method and muscle quality on attributes of pork loins. Journal of Food Science.40:631–633. doi: 10.1111/j.1365-2621.1975.tb12544.x.
Heck, R. T., Lucas, B. N., Dos Santos, D. J. P., Pinton, M. B., Fagundes, M. B., de Araújo Etchepare, M., ... & Campagnol, P. C. B. (2018). Oxidative stability of burgers containing chia oil microparticles enriched with rosemary by green-extraction techniques. Meat Science, 146, 147-153.
Jimenez-Colmenero, F., Salcedo-Sandoval, L., Bou, R., Cofrades, S., Herrero, A. M., & Ruiz-Capillas, C. (2015). Novel applications of oil-structuring methods as a strategy to improve the fat content of meat products. Trends in Food Science & Technology, 44, 177-188.
Kooti, W &, Daraei, N. A. (2017) Review of the Antioxidant Activity of Celery ( Apium graveolens L). Evidence-Based Complementary and Alternative Medicine, 22, 1029-1034.
Liu, L., Gao, Z., Chen, G., Yao, J., Zhang, X., Qiu, X., & Liu, L. (2024). A comprehensive review: Impact of oleogel application on food texture and sensory properties. Food Science & Nutrition, 12, 3849-3862.
Mansour, E. H., & Khalil, A. H. (2000). Evaluation of antioxidant activity of some plant extracts and their application to ground beef patties. Food Chemistry, 69, 135–141.
Moghtadaei, M., Soltanizadeh, N., Goli, S. A. H., & Sharifimehr, S. (2021). Physicochemical Properties of Beef Burger after Partial Incorporation of Ethylcellulose oleogel instead of animal fat. Journal of Food Science and Technology, 58, 1-10.
Morales-Irigoyen, E. E., Severiano-Pérez, P., Rodriguez-Huezo, M. E., & Totosaus, A. (2012). Textural, physicochemical and sensory properties compensation of fat replacing in pork liver pâté incorporating emulsified canola oil. Food Science and Technology International, 18, 413-421.
Sun T, Xu Z, Wu CT, Janes M, Prinyawiwatkul W, No HK.(2007). Antioxidant activities of different colored sweet bell peppers (Capsicum annuum L.). Journal of Food Science, 72, 98-102.
Tsareva, N. I., Bychkova, T. S., Artemova, E. N., Kozlova, V. A., & Rogacheva, Y. V. (2020). Development of liver pâté technology using pea meal. In BIO Web of Conferences, EDP (Édition Diffusion Presse) Sciences, 17, 00123.
Vargas-Ramella, M.; Pâtéiro, M.; Barba, F.J.; Franco, D.; Campagnol, P.C.B.; Munekata, P.E.S.; Tomasevic, I.; Domínguez, R. & Lorenzo, J.M. (2020). Microencapsulation of healthier oils to enhance the physicochemical and nutritional properties of deer pâté. LWT (Learning with Technologies), 125, 109223.
Witte VC, Krause GF& Bailey ME (1970) A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. Journal of Food Science. 35, 582–585.
Barbut, S., Tiensa, B. E., & Marangoni, A. G. (2021). Partial fat replacement in liver pâté using canola oil organogel. Lwt- Food Science and Technology, 139, 110428.
Boadi, N.O, Badu,M , Kortei, N.K., Saah, S.A, Annor, B., Mensah, N.B, Okyere, H.& Fiebor, A (2021). Nutritional composition and antioxidant properties of three varieties of carrot (Daucus carota),Scientific African,Volume 12, 2021,
Çalişkan, S., Yüncü-Boyaci, Ö., & Serdaroğlu, M. (2024). The effects of incorporating oleogel on properties of model system emulsions. Food and Life, 2, 47-64.
Domínguez, R.; Agregán, R.; Gonçalves, A.; Lorenzo, J.M.M. (2016). Effect of fat replacement by olive oil on the physico-chemical properties, fatty acids, cholesterol and tocopherol content of pâté. Grasas y Aceites, 67, e133.
Heck, R. T., Vendruscolo, R. G., de Araújo Etchepare, M., Cichoski, A. J., de Menezes, C. R., Barin, J. S., ... & Campagnol, P. C. B. (2017). Is it possible to produce a low-fat burger with a healthy n− 6/n− 3 PUFA ratio without affecting the technological and sensory properties? Meat Science, 130, 16-25.
Flynn AW, Bramblett VD. (1975). Effects of frozen storage, cooking method and muscle quality on attributes of pork loins. Journal of Food Science.40:631–633. doi: 10.1111/j.1365-2621.1975.tb12544.x.
Heck, R. T., Lucas, B. N., Dos Santos, D. J. P., Pinton, M. B., Fagundes, M. B., de Araújo Etchepare, M., ... & Campagnol, P. C. B. (2018). Oxidative stability of burgers containing chia oil microparticles enriched with rosemary by green-extraction techniques. Meat Science, 146, 147-153.
Jimenez-Colmenero, F., Salcedo-Sandoval, L., Bou, R., Cofrades, S., Herrero, A. M., & Ruiz-Capillas, C. (2015). Novel applications of oil-structuring methods as a strategy to improve the fat content of meat products. Trends in Food Science & Technology, 44, 177-188.
Kooti, W &, Daraei, N. A. (2017) Review of the Antioxidant Activity of Celery ( Apium graveolens L). Evidence-Based Complementary and Alternative Medicine, 22, 1029-1034.
Liu, L., Gao, Z., Chen, G., Yao, J., Zhang, X., Qiu, X., & Liu, L. (2024). A comprehensive review: Impact of oleogel application on food texture and sensory properties. Food Science & Nutrition, 12, 3849-3862.
Mansour, E. H., & Khalil, A. H. (2000). Evaluation of antioxidant activity of some plant extracts and their application to ground beef patties. Food Chemistry, 69, 135–141.
Moghtadaei, M., Soltanizadeh, N., Goli, S. A. H., & Sharifimehr, S. (2021). Physicochemical Properties of Beef Burger after Partial Incorporation of Ethylcellulose oleogel instead of animal fat. Journal of Food Science and Technology, 58, 1-10.
Morales-Irigoyen, E. E., Severiano-Pérez, P., Rodriguez-Huezo, M. E., & Totosaus, A. (2012). Textural, physicochemical and sensory properties compensation of fat replacing in pork liver pâté incorporating emulsified canola oil. Food Science and Technology International, 18, 413-421.
Sun T, Xu Z, Wu CT, Janes M, Prinyawiwatkul W, No HK.(2007). Antioxidant activities of different colored sweet bell peppers (Capsicum annuum L.). Journal of Food Science, 72, 98-102.
Tsareva, N. I., Bychkova, T. S., Artemova, E. N., Kozlova, V. A., & Rogacheva, Y. V. (2020). Development of liver pâté technology using pea meal. In BIO Web of Conferences, EDP (Édition Diffusion Presse) Sciences, 17, 00123.
Vargas-Ramella, M.; Pâtéiro, M.; Barba, F.J.; Franco, D.; Campagnol, P.C.B.; Munekata, P.E.S.; Tomasevic, I.; Domínguez, R. & Lorenzo, J.M. (2020). Microencapsulation of healthier oils to enhance the physicochemical and nutritional properties of deer pâté. LWT (Learning with Technologies), 125, 109223.
Witte VC, Krause GF& Bailey ME (1970) A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. Journal of Food Science. 35, 582–585.
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