IPOA Research Group, Grupo 1-UMH Grupo REVIV, Generalitat Valenciana, AgroFood TechnologyDepartment, Orihuela Polytechnical High School, Miguel Hernández University, Ctra. Beniel, Km 3.2, E-03312 Orihuela (Alicante), Spain.
Meat Sci. 2013 Apr;93(4):880-7. doi: 10.1016/j.meatsci.2012.11.049. Epub 2012 Dec 13.
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.
椰枣是一种很有趣的生物活性化合物来源，可以用作肉类产品的成分；因此，我们用新鲜椰枣副产物（0、5、10 和 15%）制作了一种Campaign 式猪肝酱。在制作过程结束后的 4 天内，我们对其理化特性、色素和脂质氧化、亚硝酸盐残留水平、质地和感官分析进行了评估。椰枣糊主要含有水分、纤维和酚类化合物。理化参数、肌红蛋白含量和血红素铁稳定性没有受到严重影响。添加 10%的椰枣就足以在整个储存期内防止脂质氧化。颜色是受影响最大的参数；然而，就整体可接受性而言，品尝者更喜欢添加椰枣的样品。
