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Foods 2017, 6(11), 94; https://doi.org/10.3390/foods6110094

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

1
IPOA 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, Spain
2
Faculty of Pharmaceutical and Food Science, University of Antioquia, AA 1226. Calle 67, No. 53-108, 050034 Medellín, Colombia
*
Author to whom correspondence should be addressed.
Received: 9 October 2017 / Revised: 23 October 2017 / Accepted: 26 October 2017 / Published: 29 October 2017
(This article belongs to the Special Issue Foods of Animal Origin)
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Abstract

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. View Full-Text
Keywords: pâté; date co-products; annatto; physicochemical properties; emulsion stability; sensory properties pâté; date co-products; annatto; physicochemical properties; emulsion stability; sensory properties
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Martín-Sánchez, A.M.; Ciro-Gómez, G.; Vilella-Esplá, J.; Pérez-Álvarez, J.Á.; Sayas-Barberá, E. Physicochemical and Sensory Characteristics of Spreadable Liver Pâtés with Annatto Extract (Bixa orellana L.) and Date Palm Co-Products (Phoenix dactylifera L.). Foods 2017, 6, 94.

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