Production of chicken liver pâté with reduced sodium chloride content

Abstract

The aim of this research was to investigate the possibility of production of pâte in the type of chicken liver pâte with reduced sodium chloride content, as well as to establish changes in sensory characteristics, such as taste, color and texture. In the production of chicken liver pâte, the following raw materials were used: mechanically separated meat, drumstick meat, pork fat, chicken liver and bouillon. Soy isolate and dry onions were added as supplements. Five groups of meat products were prepared, and the amount of the added salt differed between groups. Nitrite salt for curing was added to the stuffing of the first group (control group) in the amount of one percent (1g/100g). The quantity of 3.25 g of nitrite curing salt and 1.75 g of ammonium chloride was added to the stuffing of the second group. The same amount of nitrite curing salt was added to the stuffing of the third group, and the amount of the added ammonium chloride was reduced to a quarter. The quantity of 2.50 g of nitrite curing salt and 0.63 g of ammonium chloride was added to the stuffing of the fourth group. The stuffing of the fifth experimental group did not contain nitrite curing salt, only ammonium chloride in the amount of 1.25 g. Rang test was carried out by seven trained assessors. The colour of the products was in a direct and positive correlation with the added nitrite salt. Reduction of the sodium chloride in cooked sausages in the type of chicken liver pâte contributed to reduced hardness of the product and increased softness. The highest softness was established in the product without added sodium chloride. All products with the reduced content of sodium chloride were sensory acceptable. In regard to the products with the common amount of added sodium chloride (1g/100g) and the product with 50% less sodium chloride, there was no statistically significant difference in the overall acceptability of the product (p > 0,05). Content of sodium chloride of 1g/100g in the product meets 1/6 of the recommended daily intake of salt (6 g), while salt content in the other four groups meets only 1/12 of the recommended daily intake of salt. The production of chicken liver pâte with reduced salt (sodium) content was possible without any impact on sensory characteristics of the product.