Influence of fat content on physico-chemical and oxidative stability of foal liver pâté.

The research investigates how varying fat content impacts the physical and chemical properties, and the stability of proteins and lipids in foal liver pâté. It shows that pâtés with higher fat contents tend to be lighter, less red, and less hard, while also having higher calorific values, lower iron content, and different oxidative stability and fatty acid ratios compared to their lower-fat counterparts.

Study Design and Experimentation

• The research team prepared two batches of foal liver pâté, each containing 10 units with varying pork back fat content: 30% (referred to as 30F) and 40% (referred to as 40F).
• Different properties of these pâtés including color, hardness, calorific values, and iron content, were measured and compared.
• The study also evaluated the oxidative stability of the pâté batches by measuring their thiobarbituric acid reactive substances (TBARS), and carbonyl contents, which are indicators of lipid and protein oxidation respectively.
• The n-6/n-3 ratio, which refers to the ratio of omega-6 to omega-3 fatty acids was also compared between the pâtés with different fat contents.

Significant Findings

• 30F foal liver pâté was found to be darker, redder, and harder, meaning it had a lower L* value (which indicates lightness), a higher a* value (which indicates redness), and a higher hardness value.
• The calorific value, a measure of the amount of energy provided by a given quantity of the food, was directly related to the fat level, with higher fat pâtés providing more calories.
• Regarding the iron content, 30F pâté had a higher value than the 40F pâté.
• Fat level also influenced the oxidative stability of the pâté. This was indicated by the 40F pâté having higher TBARS and lower carbonyl contents as compared to the 30F batch. TBARS are a commonly used measure of lipid peroxidation, a degradation process that can affect the nutritional and sensory qualities of food products.
• The pâté batches also showed significantly different n-6/n-3 ratios, with 30F pâté having a lower value compared to the 40F batch. The n-6/n-3 ratio is an important indicator of the nutritional value of a food, as an imbalance in these fatty acids can have health implications.