Zając Marzena, Świątek Rafał
Department of Animal Product Technology, University of Agriculture in Krakow, Poland.
Acta Sci Pol Technol Aliment. 2018 Apr-Jun;17(2):169-176. doi: 10.17306/J.AFS.0566.
Liver pâtés are popular all over the world, but they usually contain high amounts of animal fats. It may be beneficial to improve their dietetic value by decreasing the saturated fatty acid content, while maintaining their sensory quality. One way to do this is to add ingredients which are rich in polyunsaturated fatty acids, such as hemp seed or linseed. Hemp seeds are valuable because of their fat and protein content and linseed is known for its high α-linolenic fatty acid (ALA) content. Both are good sources of fiber.
Three pork liver pâtés were produced: one with hemp seed, one with both hemp seed and linseed and one with neither. The products were tested by 50 consumers, a proximate analysis was conducted and the fatty acid profile, texture and color of the pâtés were analyzed.
The addition of hemp and linseed increased the fat content. The fatty acid profile improved signifi- cantly. There were more polyunsaturated fatty acids and the n-6 to n-3 ratio was reduced in both products containing oil seeds compared to the control sample, which is important from the health point of view. The color parameters were not changed. The hardness, chewiness and adhesiveness increased in products contain- ing oil seeds. Those products received higher scores in sensory analysis.
The quality of the pâtés with added oil seed is comparable to or better than the traditional ones. The products with both hemp and linseed can be treated as a good source of n-3 fatty acids. The amount of ALA is high enough to label the product as a source of n-3 fatty acids.
猪肝酱在世界各地都很受欢迎，但通常含有大量动物脂肪。在保持其感官品质的同时，降低饱和脂肪酸含量可能有助于提高其营养价值。一种方法是添加富含多不饱和脂肪酸的成分，如大麻籽或亚麻籽。大麻籽因其脂肪和蛋白质含量而具有价值，亚麻籽则以其高含量的α-亚麻酸（ALA）而闻名。两者都是优质的纤维来源。
制作了三种猪肝酱：一种添加大麻籽，一种同时添加大麻籽和亚麻籽，一种不添加。由50名消费者对这些产品进行测试，进行了近似分析，并分析了猪肝酱的脂肪酸谱、质地和颜色。
添加大麻籽和亚麻籽增加了脂肪含量。脂肪酸谱有显著改善。与对照样品相比，两种添加油籽的产品中多不饱和脂肪酸含量更高，n-6与n-3的比例降低，从健康角度来看这很重要。颜色参数没有变化。添加油籽的产品的硬度、咀嚼性和粘着性增加。这些产品在感官分析中得分更高。
添加油籽的猪肝酱质量与传统猪肝酱相当或更好。同时添加大麻籽和亚麻籽的产品可被视为n-3脂肪酸的良好来源。ALA的含量足够高，足以将该产品标记为n-3脂肪酸的来源。
