Physicochemical properties and oxidative stability of liver pate as affected by fat content

This study provides data on the physicochemical characteristics and oxidative stability of liver pates with different fat contents. Pates with high-fat contents (HFC) presented a smaller cooking yield than pates with medium and low fat contents (MFC and LFC, respectively) (p < 0.05), mainly due to a higher loss of lipids. Fat content was closely related to the calorific value of pates, these being more calorific in those with higher fat contents. Pates with LFC were darker (lower L* value; p < 0.05), redder (higher a* value; p < 0.05) and harder (higher hardness value; p < 0.05) than those with HFC. Oxidation stability of pates was affected by lipid content. HFC pates showed higher lipid and protein oxidation than LFC ones (p < 0.05), as measured by thiobarbituric acid-reactive substances and carbonyl content, respectively. Generation and release of lipid-derived volatiles might be affected by fat content because increases from 20% to 26% of fat in pates caused higher amounts of volatiles to be detected. A higher increase (from 26% to 31%) resulted in a decrease of total volatiles detected. (c) 2004 Elsevier Ltd. All rights reserved.