A healthier oil combination and konjac gel as functional ingredients in low-fat pork liver pate

Healthier lipid pates were formulated by reducing the fat content and/or replacing the pork backfat by a healthier oil combination (olive, linseed and fish oils) and konjac gel (0-15%). The reformulation results were evaluated by composition (proximate analysis and fatty acid profile), technological properties (emulsion stability, colour, and texture), microbiological and sensory parameters of the pates. Pates with partial or total replacement of pork backfat had lower levels of saturated fatty acids (SFA) (27.4% and 21.3%) and monounsaturated fatty acids (MUFA) (49.8% and 42.5%), and higher levels of polyunsaturated fatty acids (PUFA) (22.4% and 35.6%) compared with control pates (32.2%, 58.2% and 9.04% respectively). The n-6/n-3 PUFA ratio was decreased from 6.78 (in control pates) to 0.79 and 0.48 when partial and total pork backfat respectively was replaced by a healthier oil combination. Although emulsion stability was affected by the formulation, in general all pates had good fat and water binding properties. The fat reduction produced a softer and more spreadable pate, although no effect on penetration parameters was observed after by pork fat replacement by a healthier oil combination. The addition of 15% of konjac gel produced stiffer structures (as compared with 0 and 7%) which are very close to those of the control samples. No microbiological limitations were produced by the reformulation process, obtaining pates with acceptable sensory characteristics, similar to the control sample. (C) 2010 Elsevier Ltd. All rights reserved.