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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| Format: | Article |
| Language: | English |
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MDPI AG
2017-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/6/11/94 |
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| author | Ana María Martín-Sánchez Gelmy Ciro-Gómez José Vilella-Esplá José Ángel Pérez-Álvarez Estrella Sayas-Barberá |
| author_facet | Ana María Martín-Sánchez Gelmy Ciro-Gómez José Vilella-Esplá José Ángel Pérez-Álvarez Estrella Sayas-Barberá |
| author_sort | Ana María Martín-Sánchez |
| collection | DOAJ |
| description | 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) extract (0 and 128 mg/kg), as a colourant, and their combinations were incorporated into liver pâtés to study their effect on the final quality. The six formulations were analysed for chemical composition, physicochemical characteristics (pH, aw, colour, emulsion stability, and texture), and sensory properties. Pâtés tolerated suitable incorporation of date paste, providing emulsifying activity and being able to counteract to some extent the emulsion destabilisation caused by the annatto. All formulations showed an acceptable sensory quality, particularly pâtés with annatto and 7.5% date paste, which was softer, juicier, and presented redness values similar to the control as well as better emulsion stability. The combined use of these novel ingredients could be used as natural ingredients. |
| first_indexed | 2024-12-12T19:50:47Z |
| format | Article |
| id | doaj.art-9b17ff722c0540c88b96b405cf276fa2 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-12-12T19:50:47Z |
| publishDate | 2017-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-9b17ff722c0540c88b96b405cf276fa22022-12-22T00:13:58ZengMDPI AGFoods2304-81582017-10-016119410.3390/foods6110094foods6110094Physicochemical and Sensory Characteristics of Spreadable Liver Pâtés with Annatto Extract (Bixa orellana L.) and Date Palm Co-Products (Phoenix dactylifera L.)Ana María Martín-Sánchez0Gelmy Ciro-Gómez1José Vilella-Esplá2José Ángel Pérez-Álvarez3Estrella Sayas-Barberá4IPOA Research Group (UMH-1 and REVIV-Generalitat Valenciana), AgroFood Technology Department, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Crta. Beniel km 3,2, E-03312 Orihuela, Alicante, SpainFaculty of Pharmaceutical and Food Science, University of Antioquia, AA 1226. Calle 67, No. 53-108, 050034 Medellín, ColombiaIPOA Research Group (UMH-1 and REVIV-Generalitat Valenciana), AgroFood Technology Department, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Crta. Beniel km 3,2, E-03312 Orihuela, Alicante, SpainIPOA Research Group (UMH-1 and REVIV-Generalitat Valenciana), AgroFood Technology Department, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Crta. Beniel km 3,2, E-03312 Orihuela, Alicante, SpainIPOA Research Group (UMH-1 and REVIV-Generalitat Valenciana), AgroFood Technology Department, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Crta. Beniel km 3,2, E-03312 Orihuela, Alicante, SpainTwo 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) extract (0 and 128 mg/kg), as a colourant, and their combinations were incorporated into liver pâtés to study their effect on the final quality. The six formulations were analysed for chemical composition, physicochemical characteristics (pH, aw, colour, emulsion stability, and texture), and sensory properties. Pâtés tolerated suitable incorporation of date paste, providing emulsifying activity and being able to counteract to some extent the emulsion destabilisation caused by the annatto. All formulations showed an acceptable sensory quality, particularly pâtés with annatto and 7.5% date paste, which was softer, juicier, and presented redness values similar to the control as well as better emulsion stability. The combined use of these novel ingredients could be used as natural ingredients.https://www.mdpi.com/2304-8158/6/11/94pâtédate co-productsannattophysicochemical propertiesemulsion stabilitysensory properties |
| spellingShingle | Ana María Martín-Sánchez Gelmy Ciro-Gómez José Vilella-Esplá José Ángel Pérez-Álvarez Estrella Sayas-Barberá Physicochemical and Sensory Characteristics of Spreadable Liver Pâtés with Annatto Extract (Bixa orellana L.) and Date Palm Co-Products (Phoenix dactylifera L.) Foods pâté date co-products annatto physicochemical properties emulsion stability sensory properties |
| title | Physicochemical and Sensory Characteristics of Spreadable Liver Pâtés with Annatto Extract (Bixa orellana L.) and Date Palm Co-Products (Phoenix dactylifera L.) |
| title_full | Physicochemical and Sensory Characteristics of Spreadable Liver Pâtés with Annatto Extract (Bixa orellana L.) and Date Palm Co-Products (Phoenix dactylifera L.) |
| title_fullStr | Physicochemical and Sensory Characteristics of Spreadable Liver Pâtés with Annatto Extract (Bixa orellana L.) and Date Palm Co-Products (Phoenix dactylifera L.) |
| title_full_unstemmed | Physicochemical and Sensory Characteristics of Spreadable Liver Pâtés with Annatto Extract (Bixa orellana L.) and Date Palm Co-Products (Phoenix dactylifera L.) |
| title_short | Physicochemical and Sensory Characteristics of Spreadable Liver Pâtés with Annatto Extract (Bixa orellana L.) and Date Palm Co-Products (Phoenix dactylifera L.) |
| title_sort | physicochemical and sensory characteristics of spreadable liver pates with annatto extract bixa orellana l and date palm co products phoenix dactylifera l |
| topic | pâté date co-products annatto physicochemical properties emulsion stability sensory properties |
| url | https://www.mdpi.com/2304-8158/6/11/94 |
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