Nutritional improvement and physicochemical evaluation of liver pâté formulations

Autores
Terrasa, A. M.; Dello Staffolo, Marina; Tomás, Mabel Cristina
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Pâté formulations composed of chicken liver, a by-product of poultry industry, have been produced by replacing pork back fat with sunflower oil and reducing fat content. The characterization of these products was performed, while the oxidative stability, microstructure, texture, colour, and hygienic quality were determined throughout refrigerated storage. The hardness of pâtés with sunflower oil was lower than the other ones. Different microstructures regarding protein matrix, fat globules and pores, were associated with fat type and content. The storage time, fat type and content influenced the colour parameters. In terms of the oxidative stability, no reduction in the product quality was found during the refrigerated storage. Pâtés with 28% w/w of sunflower oil were the most suitable formulation to increase the nutritional value for this kind of meat products.
Fil: Terrasa, A. M.. Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias; Argentina
Fil: Dello Staffolo, Marina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Tomás, Mabel Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Materia
CHICKEN LIVER PâTÉ
PHYSICOCHEMICAL PROPERTIES
REFRIGERATED STORAGE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/57265
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Nutritional improvement and physicochemical evaluation of liver pâté formulationsTerrasa, A. M.Dello Staffolo, MarinaTomás, Mabel CristinaCHICKEN LIVER PâTÉPHYSICOCHEMICAL PROPERTIESREFRIGERATED STORAGEhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Pâté formulations composed of chicken liver, a by-product of poultry industry, have been produced by replacing pork back fat with sunflower oil and reducing fat content. The characterization of these products was performed, while the oxidative stability, microstructure, texture, colour, and hygienic quality were determined throughout refrigerated storage. The hardness of pâtés with sunflower oil was lower than the other ones. Different microstructures regarding protein matrix, fat globules and pores, were associated with fat type and content. The storage time, fat type and content influenced the colour parameters. In terms of the oxidative stability, no reduction in the product quality was found during the refrigerated storage. Pâtés with 28% w/w of sunflower oil were the most suitable formulation to increase the nutritional value for this kind of meat products.Fil: Terrasa, A. M.. Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias; ArgentinaFil: Dello Staffolo, Marina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Tomás, Mabel Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaElsevier Science2016-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/57265Terrasa, A. M.; Dello Staffolo, Marina; Tomás, Mabel Cristina; Nutritional improvement and physicochemical evaluation of liver pâté formulations; Elsevier Science; LWT - Food Science and Technology; 66; 3-2016; 678-6840023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2015.11.018info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643815303091info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:45:36Zoai:ri.conicet.gov.ar:11336/57265instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:45:36.91CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Nutritional improvement and physicochemical evaluation of liver pâté formulations
title Nutritional improvement and physicochemical evaluation of liver pâté formulations
spellingShingle Nutritional improvement and physicochemical evaluation of liver pâté formulations
Terrasa, A. M.
CHICKEN LIVER PâTÉ
PHYSICOCHEMICAL PROPERTIES
REFRIGERATED STORAGE
title_short Nutritional improvement and physicochemical evaluation of liver pâté formulations
title_full Nutritional improvement and physicochemical evaluation of liver pâté formulations
title_fullStr Nutritional improvement and physicochemical evaluation of liver pâté formulations
title_full_unstemmed Nutritional improvement and physicochemical evaluation of liver pâté formulations
title_sort Nutritional improvement and physicochemical evaluation of liver pâté formulations
dc.creator.none.fl_str_mv Terrasa, A. M.
Dello Staffolo, Marina
Tomás, Mabel Cristina
author Terrasa, A. M.
author_facet Terrasa, A. M.
Dello Staffolo, Marina
Tomás, Mabel Cristina
author_role author
author2 Dello Staffolo, Marina
Tomás, Mabel Cristina
author2_role author
author
dc.subject.none.fl_str_mv CHICKEN LIVER PâTÉ
PHYSICOCHEMICAL PROPERTIES
REFRIGERATED STORAGE
topic CHICKEN LIVER PâTÉ
PHYSICOCHEMICAL PROPERTIES
REFRIGERATED STORAGE
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Pâté formulations composed of chicken liver, a by-product of poultry industry, have been produced by replacing pork back fat with sunflower oil and reducing fat content. The characterization of these products was performed, while the oxidative stability, microstructure, texture, colour, and hygienic quality were determined throughout refrigerated storage. The hardness of pâtés with sunflower oil was lower than the other ones. Different microstructures regarding protein matrix, fat globules and pores, were associated with fat type and content. The storage time, fat type and content influenced the colour parameters. In terms of the oxidative stability, no reduction in the product quality was found during the refrigerated storage. Pâtés with 28% w/w of sunflower oil were the most suitable formulation to increase the nutritional value for this kind of meat products.
Fil: Terrasa, A. M.. Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias; Argentina
Fil: Dello Staffolo, Marina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Tomás, Mabel Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
description Pâté formulations composed of chicken liver, a by-product of poultry industry, have been produced by replacing pork back fat with sunflower oil and reducing fat content. The characterization of these products was performed, while the oxidative stability, microstructure, texture, colour, and hygienic quality were determined throughout refrigerated storage. The hardness of pâtés with sunflower oil was lower than the other ones. Different microstructures regarding protein matrix, fat globules and pores, were associated with fat type and content. The storage time, fat type and content influenced the colour parameters. In terms of the oxidative stability, no reduction in the product quality was found during the refrigerated storage. Pâtés with 28% w/w of sunflower oil were the most suitable formulation to increase the nutritional value for this kind of meat products.
publishDate 2016
dc.date.none.fl_str_mv 2016-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/57265
Terrasa, A. M.; Dello Staffolo, Marina; Tomás, Mabel Cristina; Nutritional improvement and physicochemical evaluation of liver pâté formulations; Elsevier Science; LWT - Food Science and Technology; 66; 3-2016; 678-684
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/57265
identifier_str_mv Terrasa, A. M.; Dello Staffolo, Marina; Tomás, Mabel Cristina; Nutritional improvement and physicochemical evaluation of liver pâté formulations; Elsevier Science; LWT - Food Science and Technology; 66; 3-2016; 678-684
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2015.11.018
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643815303091
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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