Abstract
The influence of pork backfat substitution by microencapsulated healthier oils on physicochemical and nutritional properties of deer pâté 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 < 0.001) decrease in fat and cholesterol contents. The inclusion of vegetable oils resulted in a significant (P < 0.001) modification of colour parameters, being tigernut batches which presented the highest redness and yellowness values. Moreover, softer textures were observed in reformulated pâtés. The fatty acid composition of pâtés with microencapsulated oils was modified, decreasing the total amount of SFA and increasing PUFA (chia and linseed pâtés) or MUFA contents (tigernut pâtés). Pâtés prepared with oils that contained high n-3 PUFA levels displayed higher TBARS values.
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