Physicochemical and Sensory Characteristics of Spreadable Liver Pâtés with Annatto Extract (Bixa orellana L.) and Date Palm Co-Products (Phoenix dactylifera L.)

ABSTRACT: Two novel ingredients were incorporated into spreadable liver pâtés to study their effect on physicochemical and sensory characteristics and their possible use in the meat industry. Fresh date (Phoenix dactylifera, cv. Confitera) co-products, as a paste (0%, 2.5% and 7.5%), and annatto (Bi...

Full description

Autores:
Ciro Gómez, Gelmy
Martín Sánchez, Ana María
Vilella Esplá, José
Pérez Álvarez, José Ángel
Sayas Barberá, Estrella
Tipo de recurso:
Article of investigation
Fecha de publicación:
2017
Institución:
Universidad de Antioquia
Repositorio:
Repositorio UdeA
Idioma:
eng
OAI Identifier:
oai:bibliotecadigital.udea.edu.co:10495/35250
Acceso en línea:
https://hdl.handle.net/10495/35250
Palabra clave:
Bixaceae
Emulsiones
Emulsions
Fenómenos Químicos
Chemical Phenomena
Frutas
Fruit
patés hepáticos
Palma datilera
Rights
openAccess
License
http://creativecommons.org/licenses/by/2.5/co/
Description
Summary:ABSTRACT: Two novel ingredients were incorporated into spreadable liver pâtés to study their effect on physicochemical and sensory characteristics and their possible use in the meat industry. Fresh date (Phoenix dactylifera, cv. Confitera) co-products, as a paste (0%, 2.5% and 7.5%), and annatto (Bixa orellana) extract (0 and 128 mg/kg), as a colourant, and their combinations were incorporated into liver pâtés to study their effect on the final quality. The six formulations were analysed for chemical composition, physicochemical characteristics (pH, aw, colour, emulsion stability, and texture), and sensory properties. Pâtés tolerated suitable incorporation of date paste, providing emulsifying activity and being able to counteract to some extent the emulsion destabilisation caused by the annatto. All formulations showed an acceptable sensory quality, particularly pâtés with annatto and 7.5% date paste, which was softer, juicier, and presented redness values similar to the control as well as better emulsion stability. The combined use of these novel ingredients could be used as natural ingredients.