Physicochemical and sensory properties of pork liver pâté formulated with sunflower oleogel as fat substituent

Miloš Županjac; Predrag Ikonić; Branislav Šojić; Branislava Đermanović

doi:10.18485/meattech.2023.64.2.80

Miloš Županjac University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
Predrag Ikonić University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
Branislav Šojić University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
Branislava Đermanović University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia

DOI: https://doi.org/10.18485/meattech.2023.64.2.80

Keywords: liver pâté, oleogel, sunflower oil, fat substituent

Abstract

This study investigated the effects of back fat substitution with sunflower oleogel on the lipid, moisture and protein content, as well as texture, and color characteristics of liver pâté. Formulations with oleogel had higher lipid content (p<0.05) in comparison to control pâté made just with backfat. On the contrary, moisture and protein content were found to be significantly lower (p<0.05) in pâté formulated with oleogel compared to the control, regardless the level (%) of substitution. Color analysis revealed that oleogel-added pâté exhibited darker, redder, and more yellow (p<0.05) tones compared to the control. Texture analysis showed significant differences (p<0.05) in firmness, work of shear, and spreadability. Further research on sensory attributes and consumer acceptance will be performed.