Effects of Plant Oil Combinations Substituting Pork Back-Fat Combined with Pre-Emulsification on Physicochemical, Textural, Microstructural and Sensory Properties of Spreadable Chicken Liver PaTE

文献类型： 外文期刊

第一作者： Xiong, Guoyuan

作者： Xiong, Guoyuan;Wang, Peng;Zheng, Haibo;Xu, Xinglian;Zhu, Yingying;Zhou, Guanghong;Xiong, Guoyuan

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期刊名称：JOURNAL OF FOOD QUALITY （ 影响因子：2.45； 五年影响因子：2.679 ）

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收录情况： SCI

摘要： The effect of plant oils (sunflower and canola oil combinations) substituting 0-40% pork back-fat combined with pre-emulsification on the fatty acid profile, color, cooking loss, texture, microstructure and sensory evaluation of spreadable chicken liver pates was investigated. Pre-emulsification back-fat and plant oils, compared with the nontreated, affected significantly (P<0.05) the color, cooking loss, texture, microstructure and sensory evaluation of liver pates. As increasing the percentage of plant oils substituting back-fat from 10 to 40%, especially to 30 and 40%, the total saturated fatty acid content significantly decreased (P<0.05), while polyunsaturated and monounsaturated fatty acid significantly increased (P<0.05), and had even and fine microstructures, less cooking loss, spreadable texture and favored sensory evaluation. Therefore, a healthier spreadable chicken liver pate can be formulated with plant oil combinations substituting 30-40% pork back-fat combined with pre-emulsification without adversely affecting eating quality.

分类号： TS2

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