Abstract
The aim of the study was to assess how the partial substitution of fat with modified starches in the composition of pâté stuffing influenced the rheological, texture and sensory properties of the resulting products. Dynamic mechanical thermal analysis (DMTA) was used to characterise the stuffings rheologically while they were heated within a temperature range of 20–85/121 °C. The rheological and textural properties of pâtés and modified pâtés result from changes in the internal structure of stuffings, caused by the denaturation and gelation of proteins as well as the processes of crosslinking of gelled starch during thermal processing. In consequence of structuring during pasteurisation/sterilisation and cooling, the viscoplastic properties of the modified liver pâtés increased and were greater than in the analogous unmodified products. The type of modification of the starch used for the partial substitution of fat and the form of thermal fixation significantly influenced the differences in texture determinants between unmodified and modified pâtés. In comparison with the unmodified products, the modified pâtés were characterised by lower firmness and spreadability as well as reduced adhesion, regardless of the final temperature of the heat treatment. The partial replacement of fat with modified starch improved the palatability of the offal pâtés.
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