A Method for the Preparation of Chicken Liver Pâté that Reliably Destroys Campylobacters
Abstract
:1. Introduction
2. Experimental Section
2.1. Identification of Chicken Liver Pâté Recipes and PROMPT Analyses
2.2. Liver Sources
2.3. Temperature Monitoring of Cooked Livers and Bain Marie Cooked Pâté
2.4. Liver Washing
2.5. Microbiological Examination
2.6. Reflective Spectrophotometry
2.7. Sensory Analyses
Attribute | Total Assessment Score for Pâté Made From | p Value | SEM a | |
---|---|---|---|---|
Fresh Livers | Frozen Livers | |||
Color on surface | 70.5 | 67.1 | 0.29 | 3.25 |
Color inside | 28.7 | 47.6 | <0.001 | 3.20 |
Color likeability | 38.6 | 40.4 | 0.63 | 3.62 |
Texture on cutting | 29.9 | 30.9 | 0.8 | 3.63 |
On-eating firmness | 41.3 | 22.1 | <0.001 | 4.43 |
On-eating dissolvability | 73.9 | 75.1 | 0.72 | 3.31 |
Flavor strength | 52.7 | 61.9 | <0.001 | 2.21 |
Fatty | 39.0 | 37.6 | 0.62 | 2.65 |
Livery | 40.4 | 41.0 | 0.84 | 2.68 |
Acidic | 8.4 | 12.8 | <0.05 | 1.93 |
Rancid | 3.6 | 4.2 | 0.45 | 0.69 |
Sweet | 30.6 | 30.7 | 0.94 | 2.33 |
Peppery | 21.3 | 22.3 | 0.7 | 2.63 |
Herby | 29.9 | 33.1 | 0.2 | 2.55 |
Salty | 22.2 | 22.8 | 0.71 | 1.49 |
Residue after eating | 20.1 | 7.8 | <0.001 | 2.84 |
Flavor likeability | 44.8 | 51.0 | <0.05 | 2.65 |
Overall likeability | 36.0 | 48.6 | <0.001 | 3.05 |
2.8. Statistical Analyses
3. Results
3.1. Compilation of a Pâté Manufacture Protocol
3.2. Thermal Processing
3.3. Effect of Washing
3.4. Preparation of Chicken Liver Pâté
4. Discussion
5. Conclusions
Supplementary Files
Supplementary File 1Acknowledgments
Author Contributions
Conflicts of Interest
References
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Hutchison, M.; Harrison, D.; Richardson, I.; Tchórzewska, M. A Method for the Preparation of Chicken Liver Pâté that Reliably Destroys Campylobacters. Int. J. Environ. Res. Public Health 2015, 12, 4652-4669. https://doi.org/10.3390/ijerph120504652
Hutchison M, Harrison D, Richardson I, Tchórzewska M. A Method for the Preparation of Chicken Liver Pâté that Reliably Destroys Campylobacters. International Journal of Environmental Research and Public Health. 2015; 12(5):4652-4669. https://doi.org/10.3390/ijerph120504652
Chicago/Turabian StyleHutchison, Mike, Dawn Harrison, Ian Richardson, and Monika Tchórzewska. 2015. "A Method for the Preparation of Chicken Liver Pâté that Reliably Destroys Campylobacters" International Journal of Environmental Research and Public Health 12, no. 5: 4652-4669. https://doi.org/10.3390/ijerph120504652