Effect of fat replacement by olive oil on the physico-chemical properties, fatty acids, cholesterol and tocopherol content of pâté

Abstract

SUMMARY:The present study investigates the effects of olive oil when used as back fat replacers on the physico-chemical properties, fatty acids, cholesterol and α-tocopherol content of pâté. The replacement of back fat by olive oil at 50 and 100% did not affect the moisture, fat or protein contents, while it increased yellowness. According to texture parameters, reformulated pâté presented lower values for hardness, cohesiveness, gumminess and chewiness. The use of olive oil significantly (P<0.05) affected the fatty acid content. The amount of MUFA increased, while the content of SFA and PUFA decreased as the back fat was replaced by olive oil. The replacement of fat resulted in an improvement in all nutritional indexes. Atherogenic and thrombogenic indexes decreased while the h/H ratio increased with fat replacement. At the same time, the content of α-tocopherol increased and the amount of cholesterol decreased with the addition of olive oil. Therefore, olive oil provides pâté with high levels of C18:1n9c and MUFA, natural antioxidants such as α-tocopherol and reduces cholesterol levels. As a general conclusion, the replacement of back fat by olive oil allows us to obtain a healthier product. KEYWORDS: Fat replacement; Nutritional value; Olive oil; PâtéRESUMEN: Efecto de la substitución de grasa por aceite de oliva en las propiedades físico-químicas, ácidos grasos y contenido de colesterol y tocoferol de pâté. Este estudio se realizó para investigar el efecto del aceite de oliva como substituto de grasa dorsal sobre las propiedades físico-químicas, ácidos grasos y contenido en colesterol y α-tocoferol de pâté. La substitución de la grasa dorsal por aceite de oliva al 50% y al 100% no afectó al contenido de humedad, grasa y proteína, mientras que incrementó la intensidad de color amarillo. Con respecto a los paráme-tros de textura, el pâté reformulado presentó una menor dureza, cohesividad, gomosidad y masticabilidad. El uso de aceite de oliva también afectó significativamente al perfil de los ácidos grasos. El contenido de ácidos grasos monoinsaturados incrementó, mientras que el contenido de ácidos grasos saturados y poliinsaturados disminuyó a medida que la grasa dorsal fue reemplazada por aceite de oliva. El reemplazo de la grasa de cerdo mejoró todos los índices nutricionales, disminuyendo los índices aterogénico y trombogénico mientras que aumento el ratio h/H. A su vez, el contenido en α-tocoferol incrementó y la cantidad de colesterol disminuyó con la adición de aceite de oliva. Por tanto, el uso de aceite de oliva nos proporciona un pâté con altos niveles de C18:1n9c y ácidos grasos monoinsaturados, antioxidantes naturales como α-tocoferol y una menor cantidad de colesterol. Como conclusión general, el reemplazo de grasa por aceite de oliva nos permite obtener un producto más saludable.

Influence of oat β-glucan and canola oil addition on the physico-chemical properties of low-fat beef burgers

“…Conversely, animal fat content influences the product's physico-chemical parameters and sensory attributes (Tufeanu & Tiţa, 2016). Additionally, substituting animal fats with vegetable oils causes the degradation of the product's textural and rheological characteristics (Domínguez, Agregán, Gonçalves, & Lorenzo, 2016;Munekata, Eduardo, Domínguez et al, 2017). A solution to this problem can be the use of oat β-glucan concentrate.…”

The effect of hemp seed and linseed addition on the quality of liver pâtés

“…It was proved by Sampels et al (2015) that consumers' perception of the modified products may depend on the type of product. There are also studies showing a positive effect on the general quality of the products when animal fat is replaced, but no sensory analysis was conducted (Dominguez et al, 2016;. Consumers' scores ( Fig.…”

“…Higher stock addition could increase production yields without decreasing product quality, which is important from the manufacturers' point of view. The texture of a modified product may vary depending on the type of modification (Dominguez et al, 2016;. Delgado-Pando et al (2011) declared that fat reduction did not change the texture parameters, while the addition of konjac gel made the products harder.…”

Isolation and Evaluation of Stearin and Olein Fractions from Rice Bran Oil Fatty Acid Distillate by Detergent Fractionation and Conversion into Neutral Glycerides by Autocatalytic Esterification Reaction

“…Fatty acid methyl esters (FAME) of stearin fraction and olein fraction from RBOFAD were prepared after removal of their unsaponifiable matter and were analyzed by gas chromatography (GC) with flame ionization detector (FID) system, and the EB-5 capillary column was used to quantify, after identification, the known standard fatty acid mixture according to the authors (Domínguez et al, 2016). GC injector temperature and detector temperature were maintained, respectively, at 250 and 290 C; injector volume of the oil sample was 1 μL, and carrier gas (nitrogen) flow rate was 45 mL min −1 ; the split ratio was 1:50.…”

“…GC injector temperature and detector temperature were maintained, respectively, at 250 and 290 C; injector volume of oil sample was 1 μL, and carrier gas (nitrogen) flow rate was 45 mL min −1 ; the split ratio was 1:50. The retention time of each FAME was compared against individual standard FAME for identification of FAME composition (Domínguez et al, 2016).…”