Physicochemical and Sensory Characteristics of Spreadable Liver Pâtés with Annatto Extract (Bixa orellana L.) and Date Palm Co-Products (Phoenix dactylifera L.)

Two novel ingredients were incorporated into spreadable liver pâtés to study their effect on physicochemical and sensory characteristics and their possible use in the meat industry. Fresh date (Phoenix dactylifera, cv. Confitera) co-products, as a paste (0%, 2.5% and 7.5%), and annatto (Bixa orellan...

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Detalles Bibliográficos
Autores principales: Martín-Sánchez, Ana María, Ciro-Gómez, Gelmy, Vilella-Esplá, José, Pérez-Álvarez, José Ángel, Sayas-Barberá, Estrella
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5704138/
https://www.ncbi.nlm.nih.gov/pubmed/29109376
http://dx.doi.org/10.3390/foods6110094

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5704138/
https://www.ncbi.nlm.nih.gov/pubmed/29109376
http://dx.doi.org/10.3390/foods6110094

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