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Physicochemical and sensory properties of pork liver pâté formulated with sunflower oleogel as fat substituent

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dc.contributor.author Županjac, Miloš
dc.contributor.author Ikonić, Predrag
dc.contributor.author Šojić, Branislav
dc.contributor.author Đermanović, Branislava
dc.contributor.author Asa
dc.date.accessioned 2023-11-03T12:54:22Z
dc.date.available 2023-11-03T12:54:22Z
dc.date.issued 2023-11-03
dc.identifier.citation Županjac, M., Ikonić, P., Šojić, B., Đermanović, B. (2023). Physicochemical and sensory properties of pork liver pâté formulated with sunflower oleogel as fat substituent. Meat Technology. Special Issue, 64/2 en_US
dc.identifier.issn 2466-2852
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/408
dc.description.abstract This study investigated the effects of back fat substitution with sunflower oleogel on the lipid, moisture and protein content, as well as texture, and color characteristics of liver pâté. Formulations with oleogel had higher lipid content (p<0.05) in comparison to control pâté made just with backfat. On the contrary, moisture and protein content were found to be sig‑nificantly lower (p<0.05) in pâté formulated with oleogel compared to the control, regardless the level (%) of substitution. Color analysis revealed that oleogel‑added pâté exhibited dark‑er, redder, and more yellow (p<0.05) tones compared to the control. Texture analysis showed significant differences (p<0.05) in firmness, work of shear, and spreadability. Further re‑search on sensory attributes and consumer acceptance will be performed. en_US
dc.language.iso en en_US
dc.publisher Institute of Meat Hygiene and Technology. Belgrade, Serbia en_US
dc.rights openAccess
dc.subject Liver pâté en_US
dc.subject Oleogel en_US
dc.subject Sunflower oil en_US
dc.subject Fat substituent en_US
dc.title Physicochemical and sensory properties of pork liver pâté formulated with sunflower oleogel as fat substituent en_US
dc.type info:eu-repo/semantics/article en_US
dc.identifier.doi 10.18485/meattech.2023.64.2.80


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