Lazárková Zuzana, Kratochvílová Alena, Salek Richardos Nikolaos, Polášek Zdeněk, Šiška Ladislav, Pětová Markéta, Buňka František
Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, 760 01 Zlin, Czech Republic.
Laboratory of Food Quality and Safety Research, Department of Logistics, Faculty of Military Leadership, University of Defence, 662 10 Brno, Czech Republic.
Foods. 2023 Jun 20;12(12):2423. doi: 10.3390/foods12122423.
The novelty of this study is the investigation of the effect of different heat treatments and, simultaneously, the effect of different fat levels on the quality of pork liver pâtés. Hence, this study aimed to evaluate the effect of heat treatment and fat content on selected properties of pork liver pâté. For this purpose, four batches of pâtés with two different fat contents (30 and 40% (/)) and two different heat treatments (pasteurisation: target temperature 70 °C, holding time of 10 min; sterilisation: target temperature 122 °C, holding time of 10 min) were manufactured. Chemical (pH, dry matter, crude protein, total lipid, ammonia, and thiobarbituric acid reactive substances (TBARS)), microbiological, colour, textural, rheological, and sensory analyses were performed. Both different heat treatment and fat content affected most of the parameters observed. Sterilisation ensured the commercial sterility of the manufactured pâtés, resulting in elevated TBARS values, hardness, cohesiveness, gumminess and springiness, and increased rheological parameters (G', G″, G*, and η*), as well as colour changes (decrease in L* and increase in a*, b*, and C* values) and deterioration of appearance, consistency, and flavour also being detected ( < 0.05). Higher fat content caused similar variations in the textural and viscoelastic properties, i.e., the increase in hardness, cohesiveness, gumminess and springiness, and also in G', G″, G*, and η* ( < 0.05). However, the colour and sensorial parameters changed in different ways compared to the changes induced by the sterilisation effect. Overall, the observed changes might not be desirable for some consumers and further research would be appropriate to improve especially the sensorial attributes of sterilised pork liver pâtés.
本研究的新颖之处在于，同时考察了不同热处理方式以及不同脂肪水平对猪肝肉酱品质的影响。因此，本研究旨在评估热处理和脂肪含量对猪肝肉酱选定特性的影响。为此，制作了四批肉酱，其脂肪含量分别为两种不同水平（30%和40%（/）），并采用两种不同的热处理方式（巴氏杀菌：目标温度70°C，保持时间10分钟；灭菌：目标温度122°C，保持时间10分钟）。进行了化学分析（pH值、干物质、粗蛋白、总脂质、氨以及硫代巴比妥酸反应性物质（TBARS））、微生物分析、颜色分析、质地分析、流变学分析和感官分析。不同的热处理方式和脂肪含量均对所观察的大多数参数产生了影响。灭菌处理确保了所制作肉酱的商业无菌性，但导致TBARS值升高、硬度、内聚性、胶黏性和弹性增加，流变学参数（G'、G''、G和η）增大，同时还检测到颜色变化（L值降低，a、b和C值升高）以及外观、稠度和风味变差（P<0.05）。较高的脂肪含量导致质地和粘弹性特性出现类似变化，即硬度、内聚性、胶黏性和弹性增加，G'、G''、G和η也增加（P<0.05）。然而，与灭菌处理所引起的变化相比，颜色和感官参数的变化方式有所不同。总体而言，所观察到的这些变化可能并非某些消费者所期望的，因此有必要开展进一步研究，尤其致力于改善灭菌猪肝肉酱的感官特性。
