ACTA Scientiarum Polonorum - Technologia Alimentaria

abstract: The aim of the study was to compare selected quality features of liver patés manufactured from different raw materials. Three batches of seven products of different manufacturers were assessed (four poultry liver patés, two red meat liver patés and one venison liver paté). Water, protein, fat and NaCl contents, pH, apparent viscosity and colour values were determined in the patés. Sensory properties of the products were also investigated. All products met the chemical requirements of Polish Standards. Water content (69.0-71.0%) was higher and the fat content (9.9-17.2%) lower in the poultry liver patés compared to liver patés manufactured from red meats or venison (55-62.5% and 20.5-25%, respectively). One of the poultry patés obtained the highest sensory scores. Taste was scored the worst in the case of venison paté. Significant correlation (r = –0.44, p  0.05) was observed between sensory scores for taste and fat content in the patés.