Partial fat replacement in liver pate using canola oil organogel

被引：31

作者：

Barbut, Shai ^{[1
]}

Tiensa, Brian E. ^{[1
]}

Marangoni, Alejandro G. ^{[1
]}

机构：

[1] Univ Guelph, Dept Food Sci, Guelph, ON N1G 2W1, Canada

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2021年 / 139卷

关键词：

Fat replacement; Liver sausage; Organogels; Sensory analysis; Texture; Vegetable oil;

D O I：

10.1016/j.lwt.2020.110428

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Partial and full replacement of pork fat with canola oil organogels was done to improve nutritional and sensory properties of liver pate. Sensory analysis revealed that 100% replacement could not be differentiated from the control in terms of hardness, oiliness, cohesiveness, and off-flavours. Oil loss results revealed good retention for pates made with up to 60% organogels. Microscopy showed a gradual increase in fat globule size as more pork fat was replaced, and that could be one of the reasons for higher oil losses. Back extrusion (also a measure of spreadability), showed that organogel replacement (0-100%) provided similar values to the control pate. Colour evaluation showed that using canola oil organogels lowered the L* value and increased a* and b* values compared to the control pate. Overall, 60% pork fat replacement is recommended, based on oil retention and maintaining the textural properties with no effect on sensory properties and colour but with almost 40% reduction in saturated fat.

引用

页数：6

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