Search Results (142)

This study assessed the effect of replacing animal fat (scalded pork jowl) with a rapeseed oil-based collagen–agar emulsion gel (CAEG) on the quality parameters of model liver pâté-type meat systems. Model pâté batters and baked pâtés were prepared with fat replacement levels of 0, 25, 50, 75, and 100%. The samples were analyzed for pH, color parameters, apparent viscosity, cooking yield, water activity, chemical composition, energy value, TBARS index, shear force, and structure. The use of CAEG as a partial replacer for pork jowl had no significant impact on the pH or color parameters (L*, a*, b*) of the pâté batters. It also did not affect the pH, water activity, cooking yield, or color parameters (L*, a*) of the baked pâtés. Increasing pork jowl replacement reduced pâté batter viscosity and baked product shear force, accompanied by a less fibrous protein network structure, as observed by microscopic analysis. At ≥50% replacement, significant reductions in fat, saturated fatty acids (SFA), and protein content, energy value, and TBARS levels were observed. However, excessive replacement of pork jowl with CAEG (≥75–100%) negatively affected texture, resulting in softer and less cohesive structures. Overall, the partial replacement of pork jowl with a rapeseed oil-based CAEG can improve nutritional and oxidative properties of liver pâté-type systems, while maintaining acceptable technological quality up to 50% replacement. Full article

Hepatitis E virus (HEV) is an emerging foodborne pathogen in Europe, primarily associated with the consumption of pork products. While conventional destructive TRIzol extraction methods followed by RT-qPCR can detect HEV RNA in processed meat, this approach fails to distinguish between infectious and inactivated virus, complicating risk assessment. Currently, no standardized method exists for extracting intact, infectious HEV from pork products, limiting our ability to evaluate viral infectivity post-processing. In this study, we developed and evaluated three extraction methods to recover intact, infectious HEV from pork meat products. Our optimized soft extraction method using TGBE buffer and stomacher-based homogenization allowed us to successfully isolate infectious HEV from pork liver pâté bought in a Belgian supermarket, confirming the presence of infectious HEV in a ready-to-eat pâté intended for direct consumer consumption. Furthermore, viral RNA was detected following extraction with this method at concentrations (copies/g) similar to those obtained with the TRIzol method, while preserving viral integrity, as confirmed by capsid integrity assays and cell culture infectivity models. As a critical tool for assessing the impact of food processing on viral infectivity, the method holds significant potential for advancing food safety research and improving risk evaluations related to HEV transmission through pork products. Full article

This research aimed to develop healthy and sustainable sea bream pâté products by using fish by-products. To this end, fishmeal was obtained from sea bream (Sparus aurata) by-products. Different formulations were developed: C (control pâté), B (pâté in which fish meat had been partially replaced by fishmeal), B-P (pâté containing fishmeal and pea protein), B-P-S (pâté containing fishmeal, pea protein and seaweeds), and B-Sp (pâté containing fishmeal and spirulina). The samples were subjected to physicochemical and microbiological characterization, as well as sensory evaluation. In addition, the secondary shelf life of the C and B pâtés was assessed. The results showed that including by-product meal in the formulations increased the protein content of the pâtés, as did pea protein and spirulina. Sensory analysis revealed that pâtés made with fish by-products were well accepted. The products containing algae received the lowest rating, although these products could be targeted at regular seaweed consumers. The incorporation of fishmeal made from sea bream by-products into fish pâtés, along with other ingredients, allowed a reduction in the proportion of fish in the formulation, thus obtaining innovative, healthy, and sustainable products. Full article

Background/Objectives: Early autism screening needs to be both accurate and privacy-preserving, but single-source assessments can miss clinically important context. We therefore study a preliminary integrated framework that combines privacy-preserving questionnaire-based risk estimation with a second reasoning component based on a large language model (LLM) that evaluates symptom narratives. The objective is to test whether structured screening outputs can be translated into uncertainty-aware narrative reasoning within one privacy-conscious workflow. Methods: The proposed pipeline links a PATE-style AQ-10 screening stage to a MedPrompt-style consensus reasoning stage that operates on behavioral summaries and transcript-style inputs. Evaluation includes component-wise testing on AQ-10 data, an end-to-end controlled setting, synthetic stress testing, and transcript-only analysis on 26 examples. Results: In component-wise evaluation, the combined pipeline reaches ceiling performance on a controlled AQ-10 split, synthetic stress testing reduces accuracy to 97.2%, and transcript-only testing shows that contextual factors such as age substantially improve sensitivity. Conclusions: These findings support only a highly preliminary proof-of-concept under constrained evaluation conditions and should be interpreted as motivation for broader external validation rather than as evidence of practical decision-support readiness across settings. Full article

This study evaluates a non-invasive and feasible nutritional strategy as a realistic intervention to prevent or mitigate T2DM in one-year-old female Wistar rats. This strategy is based on replacing a commercial pâté (CP) with a functional one, either a silicon-enriched commercial pâté (Si-CP), a reduced-fat pâté formulated with a biopolymeric emulsion (BP), or a silicon-enriched and reduced-fat biopolymeric pâté (Si-BP). After consumption of a high-saturated fat high-cholesterol diet, CP rats exhibited elevated fecal excretion, fasting serum glucose, insulin, and LDL cholesterol, and altered islet morphology. Versus the CP group, the Si-CP consumption group exhibited significantly reduced fecal output (1.17 ± 0.02 vs. 2.09 ± 0.44) and serum insulin (12.06 ± 7.89 vs. 20.74 ± 7.44), triglycerides (47.51 ± 4.46 vs. 58.24 ± 9.97), LDL cholesterol (34.63 ± 5.14 vs. 42.20 ± 4.98), and ghrelin (32.49 ± 24.66 vs. 78.35 ± 22.85). Although BP rats also exhibited some positive effects, Si-BP animals presented the most promising results. Compared to the CP group, Si-BP consumption significantly reduced fecal excretion (1.44 ± 0.24) and serum glucose (129.1 ± 10.40 vs. 154.9 ± 15.76), insulin (9.49 ± 6.06), triglycerides (46.91 ± 5.13), and estradiol (528.2 ± 45.00 vs. 634.4 ± 98.87), preserved islet circularity (0.88 ± 0.02 vs. 0.82 ± 0.01), and significantly increased tibia length (4.09 ± 0.12 vs. 3.95 ± 0.09) and wet weight (0.65 ± 0.07 vs. 0.56 ± 0.06). This study demonstrates the antidiabetic effects of silicon from diatomaceous earth (4 mg Si/kg body/day) incorporated into pâté in middle-aged female rats. Replacing CP with a functional alternative improved the health status of diabetic female rats, supporting its potential as an effective nutritional adjuvant. Full article

A rapid and simplified LC–MS method was developed for quantifying vitamins D3 (cholecalciferol) and K2 (menaquinone-4 and menaquinone-7) in high-fat chicken meat products. Sample preparation involves a two-step solvent extraction followed by centrifugation. Efficient separation was achieved on a Gemini C18 column, and electrospray in positive mode was used for detection. Method validation confirmed good performance and reproducibility. The method was successfully applied to both fortified and unfortified chicken pâté samples. Owing to its simplicity, robustness, and sensitivity, this approach provides a practical and reliable means for quantifying fat-soluble vitamins in complex animal-derived matrices and can serve as a foundation for broader applications in high-fat food products. Full article

An innovative approach to improving the quality of meat products is to change their recipe composition. The aim of the study was to improve the quality of poultry products with different proportions of plant components. The test groups consisted of paste products: P₁—with 50% slaughter turkey meat and 40% plant additives; P₂—with 30%, respectively. The control group consisted of classic poultry pâté in paste form. The assessment of paste quality considered the physical characteristics (pH, color), nutritional value (basic chemical composition, fatty acid profile, fiber content, vitamin E, cholesterol, minerals), microbiological quality (total number of aerobic bacteria, Pseudomonas) and sensory quality of the samples. It was found that poultry products containing plant components had increased nutritional value, including reduced fat and cholesterol content, while maintaining a favorable fatty acid profile, increased fiber, vitamin E and mineral content (Mg, Mn, K, Na, Ca, Fe) as well as microbiological safety and acceptable sensory characteristics compared to the control group. Within the research groups, the product from group P2, with a 60% share of plant components, received a higher recommendation with regard to health-promoting properties (higher fiber, Mn, Mg, Na, Ca, Zn content, optimal ratio of omega 6 to omega 3 fatty acids) and sensory characteristics (tastiness, spreadability). Full article

This study aimed to evaluate the effect of rosemary and oregano extracts on the chemical composition, physicochemical parameters, and sensory characteristics of pork pâtés under cold storage for 1, 7, and 14 days. Five different experimental variants were developed: “k”—control sample (no extract added), “rr”—with 50% rosemary extract added, “rs”—with 100% rosemary extract added, “oo”—with 50% oregano extract added, and “os”—with 100% oregano extract added. The study showed that rosemary and oregano extracts did not cause significant changes in the basic chemical composition and pH. However, they significantly affected the oxidative stability, color characteristics, texture, and sensory acceptance of the pâtés. TBARS (lipid oxidation rate) values systematically increased during storage, with the lowest lipid oxidation rate observed in samples with rosemary extract. The extracts also limited the increase in oxidation-reduction potential compared to the control sample. Changes in texture parameters were also observed, but the additives significantly reduced their unfavorable character, particularly in terms of hardness and chewiness. Sensory evaluation results confirmed the positive impact of the extracts, particularly in terms of odor and taste, which were rated significantly higher than in the control sample. The conducted studies indicate that rosemary and oregano extracts may be a natural source of compounds with antioxidant properties and stabilize the quality of pork pâtés. Their use may provide an effective and consumer-acceptable alternative to synthetic preservatives, supporting the development of meat products aligned with the “clean label” trend. Full article

This study investigated the potential of rapeseed protein isolate (RPI) as a sustainable alternative to soy protein isolate (SPI) in chicken pâtés, considering the combined effects of protein (SPI or RPI) and oil (sunflower or rapeseed) sources. The proximate composition, pH, water activity (a_w), and colour of the RPI-based formulations were largely comparable to their SPI counterparts and remained stable over 60 days of refrigerated storage. However, at day 0, the RPI-based samples exhibited lower pH values (approx. 6.09 vs. 6.41), slightly lower lightness (L* approx. 68.9 vs. 72.5), higher redness (a* approx. 4.72 vs. 3.58), and higher yellowness (b* approx. 23.3 vs. 9.38), indicating some initial formulation-dependent differences. Furthermore, RPI-based formulations exhibited enhanced textural properties and improved oxidative stability, likely due to synergistic effects between rapeseed protein and oil. The substitution of sunflower oil with rapeseed oil significantly improved the fatty acid profile (p < 0.05), notably increasing α-linolenic acid (C18:3n-3) and achieving a favourable n-6/n-3 ratio (approx. 2.8). Sensory evaluation revealed that the formulation combining both rapeseed ingredients provided a stable and highly acceptable profile. These results collectively demonstrate that RPI is a viable and functional replacer for SPI, enabling the production of nutritious, high-quality, and sustainable chicken pâtés. Full article

Manta ray tourism has become a multi-million-dollar industry proposed as a conservation tool in recent decades; however, its impacts remain unclear. We use drones and Markov models to quantify the effects of diver presence on a juvenile population of the recently described Atlantic manta ray (Mobula yarae) off the coast of Florida. We contrast diver effects on behavioral states (avoidance, feeding, and neutral), examine the responses of individual manta rays, and estimate the energetic costs of diver presence. Diver presence significantly influenced manta ray behavior. Manta rays spent 37% of their time avoiding divers, with neutral and feeding manta rays having an increased probability of transitioning to avoidance states in the presence of divers. We found a significant difference in the proportion of time individual manta rays spent in avoidance, with some individuals being highly avoidant (up to 70%), while others were less affected by diver presence (<20% avoidance). While wingbeat frequency did not change in the presence of divers, manta rays with divers spent significantly more time with their cephalic fins unfurled. Our findings suggest that tourism could negatively impact this small, vulnerable population, making it unsuitable for development. We recommend similar behavioral and kinematic assessments to guide sustainable wildlife tourism management. Full article

This study evaluated the effects of enzymatically produced collagen hydrolysate and Salicornia perennans extract on the quality, oxidative stability, and nutritional composition of canned canine meat pâtés. Two formulations were prepared: a control 2% NaCl, no hydrolysate and an experimental sample containing 3% collagen hydrolysate sheep:camel:bovine = 1:1:1, 1% Salicornia perennans extract, and 1% NaCl. Physicochemical, textural, amino-acid, fatty-acid, and oxidative parameters were monitored over 10 days of storage. The treated pâtés showed similar proximate composition moisture 76.1%, protein 9.2%, metabolizable energy (ME) 102 kcal·100 g⁻¹; p > 0.05 but exhibited enhanced functional stability, with reduced water loss syneresis 1.8 vs. 3.1%; p < 0.05 and improved cohesiveness 0.46 vs. 0.41; p < 0.05. Amino-acid enrichment included higher aspartic acid +33%; p < 0.05, methionine +53%; p < 0.05, and tryptophan +39%; p < 0.05, while the lipid profile showed lower SFA 52.8 vs. 56.4%; p < 0.05, higher n-3 PUFA 1.5 vs. 0.8%; p < 0.05, and a reduced n-6:n-3 ratio 3.8 vs. 5.6; p < 0.05. During storage, oxidative markers decreased: TBARS −45%, carbonyls −14%, acid value −18%, and color stability improved by +2.0 pp. These findings confirm the synergistic antioxidant and structuring effects of collagen-derived peptides and Salicornia polyphenols, as evidenced by a 45% reduction in TBARS, 14% lower protein carbonyls, and 18% lower acid value relative to the control (p < 0.05). This synergy enabled a sodium-reduced, clean-label formulation with improved technological performance, oxidative resistance, and shelf-life stability for functional wet dog foods. In addition, it enhanced the color and visual appeal—key attributes that influence both animal palatability and the purchasing decisions of pet owners. Full article

This study evaluated the potential of chicken by-products (hearts, gizzards, and skin) as functional raw materials for protein–fat emulsions to partially replace animal fat in pâtés. Five variants of pâté (PV1–PV5) were prepared, including a control without emulsion and four samples with increasing emulsion levels. Emulsions were formulated from chicken by-product mixtures and vegetable oil with potato starch, sodium bicarbonate, and salt to improve solubility and viscosity. The chemical composition of by-product mixtures varied with organ ratio: heart-rich mixtures supplied higher protein, supporting emulsion stability, whereas skin-rich mixtures contributed more fat for texture. Emulsion composition ranged from 6.6–8.1% protein, 19.1–28.4% fat, and 56.7–66.9% moisture. Functional properties depended on formulation balance: water-holding (58–67%), fat retention (70–83%), emulsifying capacity (50–62%), and stability (47–55%). Variant 5 achieved the most favorable combination of composition, stability, and viscosity. In pâtés, emulsion addition reduced protein and fat but increased ash and carbohydrate contents (p < 0.05), improving hydration and stability. Fat retention rose up to 83% and emulsion stability up to 62%. Drip loss declined markedly from 9.2% in the control to 3.6% in Variant 5, while yield stress decreased by 25%, producing softer, more spreadable products. Sensory evaluation favored emulsion-containing samples, with PV-5 scoring highest in texture and appearance. TBARS values rose with the amount of emulsion due to higher PUFA, but acid numbers increased more slowly, indicating reduced hydrolytic rancidity. Overall, pâté with 25% of emulsion offered the best balance of technological performance, sensory quality, and lipid stability, highlighting chicken by-products as sustainable emulsifiers in pâté production. Full article

Oxidative reactions accelerate quality loss in emulsified meats. This study evaluated a clean-label strategy in goat meat pates by co-fortifying Portulaca oleracea powder 1% and honey 4%. Control and treatment batches were cooked to 72 °C and stored as opened packs at ≤6 °C for 10 days. Oxidative stability of lipid and protein was monitored by peroxide value (PV), TBARS, acid value, and baseline protein carbonyls; total antioxidant capacity was assessed by FRAP and DPPH; color was quantified in CIE Lab; fatty acids were profiled by GC-FID; and protein integrity was examined by SDS-PAGE. The treatment modestly increased α-linolenic acid (ALA) (1.2% vs. 0.8%) in the control and markedly enhanced antioxidant status (FRAP 10.5 ± 0.04 mg GAE/g vs. not detected; DPPH 33.02 ± 0.009% vs. 22.33 ± 0.007%; IC₅₀ 106.10 ± 10.01 vs. 138.25 ± 11.15 µg/mL). Across storage, PV showed a small, non-significant delay on day 10 (13.0 ± 0.9 vs. 14.0 ± 0.9 meq/kg), while secondary and hydrolytic indices were consistently lower (TBARS day 10: 1.91 ± 0.13 vs. 3.29 ± 0.23 mg MDA/kg; acid value day 10: 7.0 ± 0.5 vs. 8.5 ± 0.6 mg KOH/g). Protein carbonyls at baseline were comparable (99.19 vs. 95.73 nmol/mg). L* and b* remained similar before and after light exposure, with a modest, non-significant reduction in color stability and greater a* loss in the treatment. These results show that purslane–honey co-fortification nutritionally enriches pates and attenuates oxidative spoilage during refrigerated storage, with minor color trade-offs that merit process optimization. Full article

By-products from the agro-food industry can be natural ingredients for reformulating traditional foods, enhancing quality, extending secondary shelf life (SSL), and reducing food waste. This study evaluates the impact of an olive vegetation water phenolic extract (OVWPE) at two concentrations on ready-to-use meat pâté (MP1 and MP2) under simulated retail storage. We evaluated the phenolic composition, volatile compounds, antioxidant activity, and sensory quality of the OVWPE-added pâté and compared it to the control sample (CTRL; without antioxidant). Results indicated that OVWPE minimized oxidation products, enhancing lipid stability, and also reduced the formation of C₆–C₉ aldehydes linked to rancid off-flavor. Without sensory defects, the OVWPE pâtés showed higher antioxidant activity and α-tocopherol content than the CTRL. OVWPE appears to be a promising antioxidant of natural origin for food formulations, supporting SSL extension and food waste reduction. Full article

The valorisation of underutilized male layer-type chickens offers a sustainable and ethically aligned opportunity for the poultry industry. This study evaluated the feasibility of male layer-type chicken meat in the production of chicken pâtés and compared the effects of different meat sources—commercial broiler (CP), and 5 (5wP) and 9-week-old (9wP) male layer-type chickens—on product quality during refrigerated storage using the general linear model with the Tukey–Kramer post-hoc test. Pâtés made from 5wP meat exhibited the most favourable technological properties, including the lowest (p < 0.05) total expressible fluid (TEF), highest (p < 0.05) water retention (TEF_Water), and lowest (p < 0.05) fat content (TEF_Fat) than CP and 9wP indicating superior emulsion stability. The 5wP pâtés also presented the lowest (p < 0.05) TBARS values on day 1, along with reduced colour deterioration (ΔE) over 7 days of storage. CP samples demonstrated the greatest (p < 0.05) hardness, cohesiveness, and gumminess, but lower (p < 0.05) springiness and resilience compared to 5wP and 9wP, yielding softer and elastic pâtés. Overall, pâtés formulated with 5wP can be a promising option for the development of value-added poultry products. The incorporation of male layer-type chicken meat into commercial formulations will encourage further research of their market potential. Full article