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Latoch A., Glibowski P., Libera J., 2016. The effect of replacing pork fat of inulin on the physicochemical and sensory quality of guinea fowl pate. Acta Sci.Pol. Technol. Aliment. 15 (3), 311-320

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original articleIssue 15 (3) 2016 pp. 311-320

Agnieszka Latoch1, Paweł Glibowski2, Justyna Libera1

1Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, Poland
2
Department of Milk Technology and Hydrocolloids, University of Life Science in Lublin, Poland

The effect of replacing pork fat of inulin on the physicochemical and sensory quality of guinea fowl pate

Abstract

Background. Potentially, pâtés could be a functional food and are an important source of proteins, vitamin A, B complex vitamins and iron. Unfortunately, one problem in pâtés is the high level of animal fat, about 30%. Pâté with low-fat guinea fowl meat and animal fat replaced with inulin can result in this product being classified as a pro-health food. The objective of the present study was to determine the effect on pâté with guinea fowl meat of reducing its pork back fat content (about 1/3, 2/3 and 100%) and the adding inulin as a partial fat substitute. The effects on the pâté’s chemical and physicochemical composition, as well as on its textural characteristics and sensory properties were analysed.
Methods. On the day after production, the following took place: chemical analysis: cooking loss, moisture, protein, total fat, total calories, the pH, lipid oxidation were analysed; physical analysis: colour parameters, texture profile analysis and sensory evaluation were analysed.
Results. The pâté prepared with inulin gels as fat replacers had a fat content reduced (up to 82%), and decreased (up to 58%) energy value. The fat reduction and addition of inulin gels decreased hardness and chewiness, but the pâté’s appearance, taste and odour, as well as overall quality were similar to the control (full-fat samples).
Conclusion. The study demonstrated that inulin can be used in guinea fowl pâtés as a total fat replacer and a potential source of prebiotic.

Keywords: oligosaccharides, sensory evaluation, proximate analysis, colour, texture profile analysis, lipid oxidation
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue3/volume/8_3_2016.pdf

http://dx.doi.org/10.17306/J.AFS.2016.3.30

For citation:

MLA Latoch, Agnieszka, et al. "The effect of replacing pork fat of inulin on the physicochemical and sensory quality of guinea fowl pate." Acta Sci.Pol. Technol. Aliment. 15.3 (2016): 311-320. http://dx.doi.org/10.17306/J.AFS.2016.3.30
APA Latoch A., Glibowski P., Libera J. (2016). The effect of replacing pork fat of inulin on the physicochemical and sensory quality of guinea fowl pate. Acta Sci.Pol. Technol. Aliment. 15 (3), 311-320 http://dx.doi.org/10.17306/J.AFS.2016.3.30
ISO 690 LATOCH, Agnieszka, GLIBOWSKI, Paweł, LIBERA, Justyna. The effect of replacing pork fat of inulin on the physicochemical and sensory quality of guinea fowl pate. Acta Sci.Pol. Technol. Aliment., 2016, 15.3: 311-320. http://dx.doi.org/10.17306/J.AFS.2016.3.30