Physicochemical and Sensory Characteristics of Spreadable Liver Pâtés with Annatto Extract (Bixa orellana L.) and Date Palm Co-Products (Phoenix dactylifera L.)

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 orellana)...

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Bibliographic Details
Main Authors: Ana María Martín-Sánchez, Gelmy Ciro-Gómez, José Vilella-Esplá, José Ángel Pérez-Álvarez, Estrella Sayas-Barberá
Format: Article
Language:English
Published: MDPI AG 2017-10-01
Series:Foods
Subjects:
pâté
date co-products
annatto
physicochemical properties
emulsion stability
sensory properties
Online Access:https://www.mdpi.com/2304-8158/6/11/94

Internet

https://www.mdpi.com/2304-8158/6/11/94

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