Department of Food Technology, University of the State of Pará, Marabá, PA, Brazil.
Graduate Program in Animal Health and Production of the Amazon, Federal Rural University of the Amazon, Belém, PA, Brazil.
PLoS One. 2024 Jul 19;19(7):e0304532. doi: 10.1371/journal.pone.0304532. eCollection 2024.
The aim of this work was to optimize the process of elaborating liver pâtés and omental lamb fat and to evaluate the quality of the products. Livers and fats were obtained from lambs fed with diets composed of corn and soybean meal that were partially replaced by cupuaçu, tucumã and palm kernel cake. To prepare the pâtés, livers were baked for 20 minutes at 100°C, weighed, seasoned, crushed, packaged and pasteurized. The best formulation of the pâté was with 40% liver, 10% fat, 35% water, and pasteurized for 20 minutes at 65°C. The pâté from the livers of lambs fed with palm kernel cake obtained a higher caloric value of 193.05 kcal/100 g and all pâtés met the recommended microbiological quality. There was a significant effect (p< 0.05) of the diets on the aroma and texture of the liver pâtés of lambs fed corn and soybean meal and palm kernel cake, and these were 6.38 and 3.37, respectively. Thus, the pâtés can be considered an alternative to increase the options for consumption of liver from lambs, and also for adding commercial value to lamb viscera.
本工作旨在优化肝泥和网膜羊脂的制作工艺，并评价产品质量。肝脏和脂肪取自用玉米和豆粕部分替代可可果、木薯和棕榈仁饼的饲料喂养的羔羊。为了制备肝泥，将肝脏在 100°C 下烘烤 20 分钟，称重、调味、粉碎、包装并进行巴氏杀菌。肝泥的最佳配方为 40%的肝脏、10%的脂肪、35%的水，并在 65°C 下巴氏杀菌 20 分钟。用棕榈仁饼喂养的羔羊肝脏制成的肝泥具有更高的热量值 193.05 千卡/100 克，所有肝泥均符合微生物质量要求。用玉米和豆粕以及棕榈仁饼喂养的羔羊肝脏制成的肝泥在香气和质地方面存在显著差异（p<0.05），分别为 6.38 和 3.37。因此，肝泥可以作为增加羔羊肝脏食用选择的一种替代方案，也可以为羊内脏增加商业价值。
