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

dc.creatorCiro Gómez, Gelmy
dc.creatorMartín Sánchez, Ana María
dc.creatorVilella Esplá, José
dc.creatorPérez Álvarez, José Ángel
dc.creatorSayas Barberá, Estrella
dc.date2023-06-01T19:08:40Z
dc.date2023-06-01T19:08:40Z
dc.date2017
dc.date.accessioned2024-04-23T18:16:02Z
dc.date.available2024-04-23T18:16:02Z
dc.identifierMartín-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. https://doi.org/10.3390/foods6110094
dc.identifierhttps://hdl.handle.net/10495/35250
dc.identifier10.3390/foods6110094
dc.identifier2304-8158
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/9230593
dc.descriptionABSTRACT: 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.
dc.descriptionCOL0014476
dc.format8
dc.formatapplication/pdf
dc.formatapplication/pdf
dc.languageeng
dc.publisherMDPI
dc.publisherToxinología Alternativas Terapéuticas y Alimentarias
dc.publisherBasilea, Suiza
dc.relationFoods
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rightshttp://creativecommons.org/licenses/by/2.5/co/
dc.rightshttp://purl.org/coar/access_right/c_abf2
dc.rightshttps://creativecommons.org/licenses/by/4.0/
dc.subjectBixaceae
dc.subjectEmulsiones
dc.subjectEmulsions
dc.subjectFenómenos Químicos
dc.subjectChemical Phenomena
dc.subjectFrutas
dc.subjectFruit
dc.subjectpatés hepáticos
dc.subjectPalma datilera
dc.titlePhysicochemical and Sensory Characteristics of Spreadable Liver Pâtés with Annatto Extract (Bixa orellana L.) and Date Palm Co-Products (Phoenix dactylifera L.)
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typehttp://purl.org/coar/resource_type/c_2df8fbb1
dc.typehttps://purl.org/redcol/resource_type/ART
dc.typeArtículo de investigación


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