Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 54, Issue 13, Pages 4324-4334Publisher
SPRINGER INDIA
DOI: 10.1007/s13197-017-2903-2
Keywords
Flavonoids; Antioxidant activity; Lipid stability; Porcine liver pate; Hexanal
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Funding
- Xunta de Galicia [FEADER 2013/34]
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This study aimed to evaluate the effect of natural antioxidants in pork liver pA cent t, manufactured with the combination of pork backfat, fish oil and olive oil. Phenolic composition of beer residue extract (BRE), chestnut leaves extract (CLE) and peanut skin extract (PSE) were identified and quantified. Four batches of pork liver pA cent t, were produced: control, BRE, CLE and PSE. Pork liver pA cent t, was evaluated for proximate composition, pH, instrumental colour, free fatty acid content, lipid-derived volatile compounds and lipid oxidation. The major compounds of BRE were benzoic acid and catechin (1.79 and 1.51 mg/L, respectively), in CLE were ellagic and gallic acid (10.26 and 2.70 mg/100 g fresh weight) and in PSE was catechin (20.66 mg/100 g dry weight). Proximate composition was similar for all batches. The pH values were not influenced by any natural antioxidant. Colour parameters were affected by storage time but slight differences were observed among batches. Lipid stability (TBARS and lipid-derived volatile compounds) was not remarkably affected by addition of natural extracts.
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