Abstract
The present study investigates the effects of olive oil when used as back fat replacers on the physico-chemical properties, fatty acids, cholesterol and α-tocopherol content of p.t.. The replacement of back fat by olive oil at 50 and 100% did not affect the moisture, fat or protein contents, while it increased yellowness. According to texture parameters, reformulated p.t. presented lower values for hardness, cohesiveness, gumminess and chewiness. The use of olive oil significantly (P < 0.05) affected the fatty acid content. The amount of MUFA increased, while the content of SFA and PUFA decreased as the back fat was replaced by olive oil. The replacement of fat resulted in an improvement in all nutritional indexes. Atherogenic and thrombogenic indexes decreased while the h/H ratio increased with fat replacement. At the same time, the content of α-tocopherol increased and the amount of cholesterol decreased with the addition of olive oil. Therefore, olive oil provides p.t. with high levels of C18:1n9c and MUFA, natural antioxidants such as α-tocopherol and reduces cholesterol levels. As a general conclusion, the replacement of back fat by olive oil allows us to obtain a healthier product.
Highlights
Pâté is a very popular and cheap cooked meat product manufactured worldwide (Delgado-Pando et al, 2011) and forms part of the gastronomic culture in some countries such as Spain, France, Germany and Denmark (Martín et al, 2009)
The meat industry is looking for strategies for foodstuffs with lower fat content, lower levels of saturated fatty acids (SFAs), higher levels of polyunsaturated fatty acids (PUFAs), or monounsaturated fatty acids (MUFAs) (Martín et al, 2008)
A significant increase in MUFA in modified pâtés was compensated with a significant decrease in the content of both SFA and PUFA. This fact agrees with the results reported by Martín et al(2008) and Rodríguez-Carpena et al (2012) who found an increase in MUFA and decrease in SFA
Summary
Pâté is a very popular and cheap cooked meat product manufactured worldwide (Delgado-Pando et al, 2011) and forms part of the gastronomic culture in some countries such as Spain, France, Germany and Denmark (Martín et al, 2009). This product presents some negative health concerns related to its fat content and fatty acid profile (Jiménez-Colmenero, 2007). Achieving healthier lipid meat products implies reducing fat and/or replacing animal fat with vegetable and/or marine oils which could reduce SFAs and cholesterol and increase MUFAs and PUFAs (specially oleic acid and n-3 PUFAs) (Salcedo-Sandoval et al, 2014)
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