کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2450039 1109615 2013 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Date palm by-products as a new ingredient for the meat industry: Application to pork liver pâté
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Date palm by-products as a new ingredient for the meat industry: Application to pork liver pâté
چکیده انگلیسی

Date palm is an interesting source of bioactive compounds that could be used as ingredient in meat products; thus a campagne type pork liver pâté was elaborated using fresh date by-products (0, 5, 10 and 15%). Physicochemical properties, pigment and lipid oxidation, residual nitrite level, texture and sensory analysis during 4 days after the elaboration process were evaluated. Date paste mostly incorporated moisture, fibre and phenolic compounds. Physicochemical parameters, myoglobin content and heme iron stability were not severely affected. Addition of 10% of date was enough to avoid lipid oxidation through all storage times. Colour was the most affected parameter; however, in terms of overall acceptability, panellists preferred samples with added date.


► Incorporation of fresh date by-products into liver pâtés may benefit food processors.
► Incorporation of date paste protected them against lipid oxidation.
► Pâtés with date paste were sensory preferred.
► Date palm by-products have a potential to be used as functional ingredient in pâtés.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 93, Issue 4, April 2013, Pages 880–887
نویسندگان
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