Abstract
Partial and full replacement of pork fat with canola oil organogels was done to improve nutritional and sensory properties of liver pâté. Sensory analysis revealed that 100% replacement could not be differentiated from the control in terms of hardness, oiliness, cohesiveness, and off-flavours. Oil loss results revealed good retention for pâtés made with up to 60% organogels. Microscopy showed a gradual increase in fat globule size as more pork fat was replaced, and that could be one of the reasons for higher oil losses. Back extrusion (also a measure of spreadability), showed that organogel replacement (0–100%) provided similar values to the control pâté. Colour evaluation showed that using canola oil organogels lowered the L* value and increased a* and b* values compared to the control pâté. Overall, 60% pork fat replacement is recommended, based on oil retention and maintaining the textural properties with no effect on sensory properties and colour but with almost 40% reduction in saturated fat.
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