Lipid Oxidation of Low-Fat Pork Liver PÃ¢tÃ©s as Affected by Bifurcaria Bifurcata Extract

R. Agregan; L. PurriÃ±os; S. Zamuz; R. DomÃ­nguez; M. Pateiro; D. Franco; J.M. Lorenzo

Lipid Oxidation of Low-Fat Pork Liver PÃ¢tÃ©s as Affected by Bifurcaria Bifurcata Extract

In: 63rd International Congress of Meat Science and Technology

Authors:

R. Agregan

R. Agregan Centro TecnolÃ³gico de la Carne de Galicia, RÃºa Galicia NÂ° 4, Parque TecnolÃ³gico de Galicia, San Cibrao das ViÃ±as, 32900 Ourense, Spain; jmlorenzo@ceteca.net

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L. PurriÃ±os

L. PurriÃ±os Centro TecnolÃ³gico de la Carne de Galicia, RÃºa Galicia NÂ° 4, Parque TecnolÃ³gico de Galicia, San Cibrao das ViÃ±as, 32900 Ourense, Spain; jmlorenzo@ceteca.net

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S. Zamuz

S. Zamuz Centro TecnolÃ³gico de la Carne de Galicia, RÃºa Galicia NÂ° 4, Parque TecnolÃ³gico de Galicia, San Cibrao das ViÃ±as, 32900 Ourense, Spain; jmlorenzo@ceteca.net

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R. DomÃnguez

R. DomÃnguez Centro TecnolÃ³gico de la Carne de Galicia, RÃºa Galicia NÂ° 4, Parque TecnolÃ³gico de Galicia, San Cibrao das ViÃ±as, 32900 Ourense, Spain; jmlorenzo@ceteca.net

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M. Pateiro

M. Pateiro Centro TecnolÃ³gico de la Carne de Galicia, RÃºa Galicia NÂ° 4, Parque TecnolÃ³gico de Galicia, San Cibrao das ViÃ±as, 32900 Ourense, Spain; jmlorenzo@ceteca.net

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D. Franco

D. Franco Centro TecnolÃ³gico de la Carne de Galicia, RÃºa Galicia NÂ° 4, Parque TecnolÃ³gico de Galicia, San Cibrao das ViÃ±as, 32900 Ourense, Spain; jmlorenzo@ceteca.net

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J.M. Lorenzo

J.M. Lorenzo Centro TecnolÃ³gico de la Carne de Galicia, RÃºa Galicia NÂ° 4, Parque TecnolÃ³gico de Galicia, San Cibrao das ViÃ±as, 32900 Ourense, Spain; jmlorenzo@ceteca.net

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Type:: Chapter

Pages:: 638â639

DOI:: https://doi.org/10.3920/9789086868605_284

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The effect of Bifurcaria bifurcata extract on lipid oxidation of pork liver pÃ¢tÃ©s with partial replacement of fat by vegetable oils was evaluated. Conjugated dienes, TBARs index and volatile compounds were analyzed. No significant differences (P>0.05) on conjugated dienes were observed among batches neither storage time. A similar trend was found for TBARs values with a little decline at 180 days, although not significant (P>0.05) were observed. Total aldehydes and 2-hepatanone contents significantly (P<0.05) decreased at the end of storage period. Hexanal was the most abundant volatile compound both at the beginning and at the end of storage.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Lipid Oxidation of Low-Fat Pork Liver PÃ¢tÃ©s as Affected by Bifurcaria Bifurcata Extract

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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