Textural, physicochemical and sensory properties compensation of fat replacing in pork liver pâté incorporating emulsified canola oil

Abstract

Saturated animal fat was replaced in pork pâté with pre-emulsified canola in a 3% sodium caseinate/0.5% xanthan gum solution in order to obtain a stable oily phase. Fat was replaced with different proportions of emulsified canola oil. The inclusion of emulsified oil in pâté enhanced cocking yield and moisture but increased fluids release. Nonetheless, total fat content remained practically constant, meaning no detrimental effect on caloric content. Replacing 50% of lard with emulsified oil did not affect color of the samples. Texture was improved since emulsified oil addition resulted in softer and more spreadable pâté. Samples with 50% of emulsified oil were more stable to lipid oxidation at 8 days of storage, with lower thiobarbituric acid-reactive substances and volatile compounds resulting from oxidation reactions. Emulsified canola can be employed to replace fat until 50% in pâté or liver sausage with good functional properties, improving texture and reducing lipids rancidity.

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

“…Therefore, we might conclude that the b* parameter was the only one significantly affected by fat replacement by olive oil in pâté. These outcomes are in disagreement with those reported by Morales-Irigoyen et al (2012) as to lightness and redness, since they found significant changes (P<0.05) in these parameters when fat was substituted by emulsified canola oil. However, our findings in yellowness are similar to those reported by them.…”

“…Choi et al (2009) also reported significantly different results (P<0.05) among all batches in the partial replacement of animal fat with various vegetable oils emulsified with dietary fiber extracted from rice bran in the manufacture of a cooked batter made of pork ham. Nevertheless, in this case, lightness and yellowness showed a different behavior regarding values observed by Morales-Irigoyen et al (2012), which increased and decreased respectively. The differences in color parameters may be due to differences between the oils (canola vs. olive oil) used in each study.…”

“…Thus, around 17.5% on average of fat reduction among all batches was obtained in comparison with the liver product manufactured by Sánchez-Zapata et al (2013) or even to exceed 30% with liver pâté from Morales-Irigoyen et al (2012). This low fat percentage makes our pâté healthier, since dietary fat, mainly saturated fat, it is an important factor contributing to the development of cardiovascular disease, cancer, diabetes and other degenerative diseases.…”

“…An additional reason given by authors for explaining the different composition of the control batch might be the cooking of pork back fat in water prior to preparation of the batter which led to a small loss in fat. Morales-Irigoyen et al (2012) found an increment in moisture content as more fat was replaced by emulsified canola oil in the manufacture of pork liver pâté. According to Morales-Irigoyen et al (2012) this might be due to the water content in the emulsified oil used for fat replacement, joined to sodium caseinate to enhance moisture retention in meat batters and xanthan gum to improve water holding capacity and yield in low fat meat batters (Foegeding and Ramsey, 1986).…”

“…The differences in color parameters may be due to differences between the oils (canola vs. olive oil) used in each study. In addition, Morales-Irigoyen et al (2012) emulsified oil (oil + water + caseinate) before adding the pâté while we incorporated the oil directly, which may also affect color parameters.…”