Enriched n − 3 PUFA/konjac gel low-fat pork liver pâté: Lipid oxidation, microbiological properties and biogenic amine formation during chilling storage

Low-fat pork liver pâtés enriched with n − 3 PUFA/konjac gel were formulated by replacing (totally or partially) pork backfat by a combination of healthier oils (olive, linseed and fish oils) and konjac gel. Lipid oxidation, microbiological changes and biogenic amine (BA) formation were studied in healthier-lipid pâtés during chill storage (85 days, 2 °C). Increasing unsaturated fatty acid levels favoured lipid oxidation, although the levels reached were low throughout the storage period, ranging from 0.113 to 0.343 mg malonaldehyde/kg sample. Neither the formulation nor the time in storage affected the microbial load. Biogenic amine contents of products (the sum of initial concentrations and amines formed during storage) varied according to the type of BA but were far below levels that could constitute a consumer health hazard.

► Stability of enriched n-3 PUFA/konjac gel low-fat pork liver pâtés were studied. ► Increasing n-3 PUFA contents favoured low levels of lipid oxidation. ► Microbiological population and biogenic amine formation in pâtés were limited. ► Chilling storage did not affect safety and shelf-life characteristics of pâtés.