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

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dc.contributor.authorŽupanjac, Miloš
dc.contributor.authorIkonić, Predrag
dc.contributor.authorŠojić, Branislav
dc.contributor.authorĐermanović, Branislava
dc.date.accessioned2023-11-03T12:54:22Z
dc.date.available2023-11-03T12:54:22Z
dc.date.issued2023-11-03
dc.description.abstractThis 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.identifier.citationŽupanjac, 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, 64/2en_US
dc.identifier.doi10.18485/meattech.2023.64.2.80
dc.identifier.issn2466-2852
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/408
dc.language.isoenen_US
dc.publisherInstitute of Meat Hygiene and Technology. Belgrade, Serbiaen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectLiver pâtéen_US
dc.subjectOleogelen_US
dc.subjectSunflower oilen_US
dc.subjectFat substituenten_US
dc.titlePhysicochemical and sensory properties of pork liver pâté formulated with sunflower oleogel as fat substituenten_US
dc.typeinfo:eu-repo/semantics/articleen_US

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