Partial fat replacement in liver pate using canola oil organogel

Partial and full replacement of pork fat with canola oil organogels was done to improve nutritional and sensory properties of liver pate. Sensory analysis revealed that 100% replacement could not be differentiated from the control in terms of hardness, oiliness, cohesiveness, and off-flavours. Oil loss results revealed good retention for pates made with up to 60% organogels. Microscopy showed a gradual increase in fat globule size as more pork fat was replaced, and that could be one of the reasons for higher oil losses. Back extrusion (also a measure of spreadability), showed that organogel replacement (0-100%) provided similar values to the control pate. Colour evaluation showed that using canola oil organogels lowered the L* value and increased a* and b* values compared to the control pate. Overall, 60% pork fat replacement is recommended, based on oil retention and maintaining the textural properties with no effect on sensory properties and colour but with almost 40% reduction in saturated fat.

Automated summary

Research found that replacing pork fat with canola oil organogels improved nutritional and sensory properties of liver pate, with 60% replacement being recommended for optimal oil retention and texture maintenance, while also reducing saturated fat by almost 40% without affecting sensory properties or color.