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Food Res Int

Title:		"Shelf life study of healthy pork liver pate with added seaweed extracts from Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata"
Author(s):		Agregan R; Franco D; Carballo J; Tomasevic I; Barba FJ; Gomez B; Muchenje V; Lorenzo JM;
Address:		"Centro Tecnologico de la Carne de Galicia, Adva. Galicia n 4, Parque Tecnologico de Galicia, San Cibrao das Vinas, 32900 Ourense, Spain. Centro Tecnologico de la Carne de Galicia, Adva. Galicia n 4, Parque Tecnologico de Galicia, San Cibrao das Vinas, 32900 Ourense, Spain. Electronic address: danielfranco@ceteca.net. Area de Tecnologia de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain. Department of Animal Source Food Technology, University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11080 Belgrade, Serbia. Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Universitat de Valencia, Avda. Vicent Andres Estelles, s/n, 46100 Burjassot, Valencia, Spain. Department of Livestock and Pasture Science, University of Fort Hare, Private Bag, X 1314 Alice, South Africa"
Journal Title:		Food Res Int
Year:		2018
Volume:		20180628
Issue:
Page Number:		400 - 411
DOI:		10.1016/j.foodres.2018.06.063
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"The effect of the addition of seaweed extracts from three brown algae species [Ascophyllum nodosum (AN), Fucus vesiculosus (FV) and Bifurcaria bifurcata (BB)], which are a great source of natural antioxidants, on the oxidative stability of refrigerated low-fat pork liver pates was studied. In the studied pates, half of pork fat was replaced with a mixture consisting of canola and high-oleic sunflower oil (75:25, v/v), thus improving their fatty acid profile in terms of polyunsaturated fatty acids (PUFA). In order to avoid the oxidation of PUFA in the new samples, seaweed extracts (500?ª+ppm) were added. In addition, some samples were formulated with a synthetic antioxidant (BHT at 50?ª+ppm) (BHT) and a control batch (CON) (without antioxidant) was also prepared, for comparison purposes. Thus, in total, five batches of liver pate were prepared: CON, BHT, AN, FV and BB. Pate samples were analyzed at 0, 45, 90, 135 and 180?ª+days of refrigerated storage at 4?ª+ degrees C. The addition of seaweed extracts did not modify significantly (P?ª+>?ª+0.05) the chemical composition or microbial characteristics of healthy pork liver pate, except for the protein content, which resulted in a significant increase ( approximately 2-3%) in the batches manufactured with addition of seaweed extracts compared to control samples. At the end of storage (180?ª+days), L* values were significantly lower in the FV and BB batches than in the other batches. Moreover, the a* and b* values were also significantly lower in CON batches than in the samples with antioxidants added. Differences in oxidative parameters (conjugated dienes, TBARs and carbonyls) among batches were observed at the end of the storage time, showing samples with seaweed extracts a similar degree of protection against oxidation compared to BHT formulated samples. A decline of the volatile compounds was noted in all the batches during storage. The total volatile compounds at the end of the storage were significantly lower in BTH, AN, or BB batches than in control batches"
Keywords:		"Animals Antioxidants/*chemistry/isolation & purification Ascophyllum/*chemistry Diet, Fat-Restricted Food Microbiology/methods Food Preservation/*methods Food Preservatives/*chemistry/isolation & purification Fucus/*chemistry Meat Products/*analysis/micro;"
Notes:		"MedlineAgregan, Ruben Franco, Daniel Carballo, Javier Tomasevic, Igor Barba, Francisco J Gomez, Belen Muchenje, Voster Lorenzo, Jose M eng Comparative Study Research Support, Non-U.S. Gov't Canada 2018/08/23 Food Res Int. 2018 Oct; 112:400-411. doi: 10.1016/j.foodres.2018.06.063. Epub 2018 Jun 28"