Latoch Agnieszka, Glibowski Paweł, Libera Justyna
Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, Poland.
Department of Milk Technology and Hydrocolloids, University of Life Science in Lublin, Poland.
Acta Sci Pol Technol Aliment. 2016 Jul-Sep;15(3):311-320. doi: 10.17306/J.AFS.2016.3.30.
Potentially, pâtés could be a functional food and are an important source of proteins, vitamin A, B complex vitamins and iron. Unfortunately, one problem in pâtés is the high level of animal fat, about 30%. Pâté with low-fat guinea fowl meat and animal fat replaced with inulin can result in this product being classified as a pro-health food. The objective of the present study was to determine the effect on pâté with guinea fowl meat of reducing its pork back fat content (about 1/3, 2/3 and 100%) and the adding inulin as a partial fat substitute. The effects on the pâté's chemical and physicochemical composition, as well as on its textural characteristics and sensory properties were analysed.
On the day after production, the following took place: chemical analysis: cooking loss, moisture, protein, total fat, total calories, the pH, lipid oxidation were analysed; physical analysis: colour parameters, texture profile analysis and sensory evaluation were analysed.
The pâté prepared with inulin gels as fat replacers had a fat content reduced (up to 82%), and decreased (up to 58%) energy value. The fat reduction and addition of inulin gels decreased hardness and chewiness, but the pâté's appearance, taste and odour, as well as overall quality were similar to the control (full-fat samples).
The study demonstrated that inulin can be used in guinea fowl pâtés as a total fat replacer and a potential source of prebiotic.
肉酱有可能成为一种功能性食品，是蛋白质、维生素A、B族维生素和铁的重要来源。不幸的是，肉酱存在一个问题，即动物脂肪含量较高，约为30%。用低脂珍珠鸡肉和菊粉替代动物脂肪制成的肉酱可使该产品被归类为有益健康的食品。本研究的目的是确定降低珍珠鸡肉酱中猪背膘含量（约1/3、2/3和100%）并添加菊粉作为部分脂肪替代品对肉酱的影响。分析了其对肉酱化学和物理化学组成以及质地特性和感官特性的影响。
在生产后的第二天进行了以下操作：化学分析：分析烹饪损失、水分、蛋白质、总脂肪、总热量、pH值、脂质氧化；物理分析：分析颜色参数、质地剖面分析和感官评价。
用菊粉凝胶作为脂肪替代品制备的肉酱脂肪含量降低（高达82%），能量值降低（高达58%）。脂肪减少和菊粉凝胶的添加降低了硬度和咀嚼性，但肉酱的外观、味道和气味以及整体质量与对照（全脂样品）相似。
该研究表明菊粉可用于珍珠鸡肉酱中作为全脂替代品和潜在的益生元来源。
