Influence of fat content on physico-chemical and oxidative stability of foal liver pate

The effect of fat content on physico-chemical properties and lipid and protein stability of foal liver pate was studied. For this purpose, two batches (10 units per batch) of foal liver pate with different pork back fat content [30% (30F) and 40% (40F)] were manufactured. 30F foal liver pate was darker (lower L* value, P > 0.05), redder (higher a*, P < 0.001) and harder (higher hardness value; P < 0.001) compared to those with 40F. Fat level was closely related to the calorific value of foal liver pate, being more calorific in those with higher fat contents (352 kcal/100 g; P < 0.001). Regarding total Fe content, 30F foal liver pate showed the higher value (4.19 mg/100 g; P < 0.01). Oxidative stability of foal liver pate was influenced by fat level. 40F foal liver pate presented higher TBARS and lower carbonyl contents compared to 30F ones (P < 0.001). Finally, foal pates with the two different fat contents had significantly (P < 0.001) different n-6/n-3 ratios, foal liver pates with 30F showed the lowest values (9.97) compared to those with 40F content (13.41). (c) 2013 Elsevier Ltd. All rights reserved.