Effect of liver pâté enrichment with flaxseed oil and flaxseed extract on lipid composition and stability

BACKGROUND There is an increase interest from food technologists in the improvement of the nutritional value of meat products, especially their lipid profile and shelf life. The aim of this study was to determine the effect of animal fat replacement with flaxseed oil (20%) and flaxseed extract addit...

Full description

Saved in:
Bibliographic Details
Published in:Journal of the science of food and agriculture 2018-08, Vol.98 (11), p.4112-4120
Main Authors: Bilska, Agnieszka, Waszkowiak, Katarzyna, Błaszyk, Martyna, Rudzińska, Magdalena, Kowalski, Ryszard
Format: Article
Language:English
Subjects:
Animal fat
Composition
Ethanol
Fatty acids
Flax
flaxseed extract
Flaxseed oil
Food technology
Lipid composition
Lipid peroxidation
Lipids
Liver
liver pâté
Meat
Meat products
Oil
Oils & fats
Oilseeds
Organic chemistry
Oxidation
oxidation stability
Phytosterols
Shelf life
Stability
sterols
Storage
Technologists
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:BACKGROUND There is an increase interest from food technologists in the improvement of the nutritional value of meat products, especially their lipid profile and shelf life. The aim of this study was to determine the effect of animal fat replacement with flaxseed oil (20%) and flaxseed extract addition (0.05%–0.25%) on changes in composition and stability of liver pâté lipid fractions. RESULTS Replacement of animal fat with flaxseed oil was observed to lower the saturated and monoenoic fatty acid in the product's fatty acid profile by around 12% and to raise the polyene fatty acid contribution by more than 70% when compared to the control. The replacement also resulted in enriching the pâté with phytosterols (β‐sitosterol, campesterol, and cycloartenol). The addition of 0.05% and 0.10% ethanol flaxseed extract significantly slowed down lipid oxidation changes during storage of the pâté. CONCLUSIONS The study showed that a storage‐stable meat product – liver pâté – characterized by a high nutritional value can be designed through the addition of flax oil rich in unsaturated fatty acids and flaxseed extract. The addition of 0.05% of the extract was found to be sufficient to improve the liver pâté's oxidative stability; it can thus be recommended for this type of product. © 2018 Society of Chemical Industry
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.8928