Low-fat pork liver p芒t茅s enriched with n-3 PUFA/konjac gel: Dynamic rheological properties and technological behaviour during chill storage

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• 作者：G. Delgado-Pando ; S. Cofrades ; C. Ruiz-Capillas ; M. Triki ; F. Jim&eacute ; nez-Colmenero ; ^{fjimenez@ictan.csic.es}
• 关键词：Pâ ; t&eacute ; Healthier oil combination ; Konjac gel ; Rheological properties ; Texture ; Chilling storage
• 刊名：Meat Science
• 出版年：2012
• 期刊代码：78_03091740
• 类别：abs
• 出版时间：September, 2012
• 卷：92
• 期：1
• 页码：44-52
• 文件大小：552 K

摘要

Low-fat pork liver p芒t茅s enriched with n-3 PUFA/konjac gel were formulated by replacing (total or partially) pork backfat by a combination of healthier oils (olive, linseed and fish oils) and konjac gel. Dynamic rheological properties and technological behaviour of p芒t茅s during chill storage (2 掳C, 85 days) were analysed. Cooking yields were affected (P < 0.05) by formulation, with percentages ranging between 88 and 98%. According to the frequency sweep test, p芒t茅s presented a gel/emulsion-like pattern with a loosely-structured network and the consistency of a viscoelastic gel. Thermal processing caused the formation of a protein gel network with a considerable element of emulsion-like characteristics. P芒t茅s became lighter and less red (P < 0.05) during chill storage. Purge losses of around 1%were observed at the end of the storage period, irrespective of formulation. Textural parameters of p芒t茅s were affected by formulation and storage time. The results suggest that the replacement of pork back fat by oil-in-water emulsion and the incorporation of konjac gel could provide a mixture of ingredients that effectively mimics the normal animal fat content in p芒t茅s.