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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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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:
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
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author Martín-Sánchez, Ana María
Ciro-Gómez, Gelmy
Vilella-Esplá, José
Pérez-Álvarez, José Ángel
Sayas-Barberá, Estrella
author_facet Martín-Sánchez, Ana María
Ciro-Gómez, Gelmy
Vilella-Esplá, José
Pérez-Álvarez, José Ángel
Sayas-Barberá, Estrella
author_sort Martín-Sánchez, Ana María
collection PubMed
description 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 orellana) extract (0 and 128 mg/kg), as a colourant, and their combinations were incorporated into liver pâtés to study their effect on the final quality. The six formulations were analysed for chemical composition, physicochemical characteristics (pH, a(w), colour, emulsion stability, and texture), and sensory properties. Pâtés tolerated suitable incorporation of date paste, providing emulsifying activity and being able to counteract to some extent the emulsion destabilisation caused by the annatto. All formulations showed an acceptable sensory quality, particularly pâtés with annatto and 7.5% date paste, which was softer, juicier, and presented redness values similar to the control as well as better emulsion stability. The combined use of these novel ingredients could be used as natural ingredients.
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spelling pubmed-57041382017-11-30 Physicochemical and Sensory Characteristics of Spreadable Liver Pâtés with Annatto Extract (Bixa orellana L.) and Date Palm Co-Products (Phoenix dactylifera L.) Martín-Sánchez, Ana María Ciro-Gómez, Gelmy Vilella-Esplá, José Pérez-Álvarez, José Ángel Sayas-Barberá, Estrella Foods Article 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 orellana) extract (0 and 128 mg/kg), as a colourant, and their combinations were incorporated into liver pâtés to study their effect on the final quality. The six formulations were analysed for chemical composition, physicochemical characteristics (pH, a(w), colour, emulsion stability, and texture), and sensory properties. Pâtés tolerated suitable incorporation of date paste, providing emulsifying activity and being able to counteract to some extent the emulsion destabilisation caused by the annatto. All formulations showed an acceptable sensory quality, particularly pâtés with annatto and 7.5% date paste, which was softer, juicier, and presented redness values similar to the control as well as better emulsion stability. The combined use of these novel ingredients could be used as natural ingredients. MDPI 2017-10-29 /pmc/articles/PMC5704138/ /pubmed/29109376 http://dx.doi.org/10.3390/foods6110094 Text en © 2017 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Martín-Sánchez, Ana María
Ciro-Gómez, Gelmy
Vilella-Esplá, José
Pérez-Álvarez, José Ángel
Sayas-Barberá, Estrella
Physicochemical and Sensory Characteristics of Spreadable Liver Pâtés with Annatto Extract (Bixa orellana L.) and Date Palm Co-Products (Phoenix dactylifera L.)
title Physicochemical and Sensory Characteristics of Spreadable Liver Pâtés with Annatto Extract (Bixa orellana L.) and Date Palm Co-Products (Phoenix dactylifera L.)
title_full Physicochemical and Sensory Characteristics of Spreadable Liver Pâtés with Annatto Extract (Bixa orellana L.) and Date Palm Co-Products (Phoenix dactylifera L.)
title_fullStr Physicochemical and Sensory Characteristics of Spreadable Liver Pâtés with Annatto Extract (Bixa orellana L.) and Date Palm Co-Products (Phoenix dactylifera L.)
title_full_unstemmed Physicochemical and Sensory Characteristics of Spreadable Liver Pâtés with Annatto Extract (Bixa orellana L.) and Date Palm Co-Products (Phoenix dactylifera L.)
title_short Physicochemical and Sensory Characteristics of Spreadable Liver Pâtés with Annatto Extract (Bixa orellana L.) and Date Palm Co-Products (Phoenix dactylifera L.)
title_sort physicochemical and sensory characteristics of spreadable liver pâtés with annatto extract (bixa orellana l.) and date palm co-products (phoenix dactylifera l.)
topic Article
url 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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