Microencapsulation of healthier oils to enhance the physicochemical and nutritional properties of deer pate
Authorized Users Only
2020
Authors
Vargas-Ramella, Marcio
Pateiro, Mirian

Barba, Francisco J.

Franco, Daniel

Campagnol, Paulo C.B.
Munekata, Paulo E.S.

Tomašević, Igor

Domínguez, Rubén

Lorenzo, José M.

Article (Published version)

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Show full item recordAbstract
The influence of pork backfat substitution by microencapsulated healthier oils on physicochemical and nutritional properties of deer pate was assessed. Four different treatments were elaborated: control with 100% of pork backfat and the other ones with 50% of pork backfat was replaced by microencapsulated oils (tigernut, chia and linseed oils). These fat replacements were accompanied by a significant (P lt 0.001) decrease in fat and cholesterol contents. The inclusion of vegetable oils resulted in a significant (P lt 0.001) modification of colour parameters, being tigernut batches which presented the highest redness and yellowness values. Moreover, softer textures were observed in reformulated pates. The fatty acid composition of pates with microencapsulated oils was modified, decreasing the total amount of SFA and increasing PUFA (chia and linseed pates) or MUFA contents (tigernut pates). Pates prepared with oils that contained high n-3 PUFA levels displayed higher TBARS values.
Keywords:
Healthy pate / Tigernut oil / Chia seed oil / Linseed oil / Technological propertiesSource:
LWT-Food Science and Technology, 2020, 125Publisher:
- Elsevier, Amsterdam
Funding / projects:
- Ministerio de Economia y Competitividad (Retos-Colaboracion program
- Project INCYDEN) [RTC-2016-5327-2]
DOI: 10.1016/j.lwt.2020.109223
ISSN: 0023-6438