Influence of partial pork backfat replacement by fish oil on nutritional and technological properties of liver pâté

Abstract

The effect of pork backfat replacement by fish oil (with high content ofn‐3 long chain fatty acids) on proximate composition, physicochemical properties (pH, color, and texture parameters), nutritional properties (fatty acid profile and nutritional indices), and oxidative stability of liver pâté was assessed. For the present study, three different batches were manufactured: control (CO) with 100% of pork backfat and FO50 and FO75 where the pork backfat was replaced with 50 and 75% by fish oil, respectively. The fat replacement by fish oil was accompanied by an increase in fat and cholesterol content, and a decrease in moisture and protein levels. Color parameters were significantly (P < 0.05) affected by the partial replacement of pork backfat by fish oil, the FO75 batches presented the highest redness, and yellowness values. On the other hand, hardness and gumminess decreased (P < 0.001) as increased fish oil addition. The SFA amount in the modified pâté decreased by 3.2–4.6% and PUFA content increased by 6.2–9.5% compared to the CO treatment. Finally, the highest lipid oxidation‐derived volatiles obtained in modified pâté could be related with the different levels of polyunsaturation among batches.Practical applications:Lipid modification of pâté by substitution of pork backfat with fish oil has been shown to be a good strategy to improve their nutritional quality. A decrease in saturated fats and an increase in unsaturated fats when pork backfat was partially replaced by fish oil were obtained. This change could be considered as the main factor responsible of the lowest values of hardness achieved in modified pâtés. This study contributed to prepare a better product for final consumers who are become increasingly health conscious and demand high quality food products.The effect of pork backfat replacement by fish oil on chemical composition, nutritional properties, and oxidative stability of liver pâté was studied. Lipid modification of pâté has been shown to be a good strategy to improve their nutritional quality (decrease saturated fats and increase unsaturated fats). However, the high level of polyunsaturation increase lipid oxidation‐derived volatiles. Finally, this study contributed to prepare a better product for final consumers who are become increasingly health conscious and demand high quality food products.