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Effect of liver pâté enrichment with flaxseed oil and flaxseed extract on lipid composition and stability
Author(s) -
Bilska Agnieszka,
Waszkowiak Katarzyna,
Błaszyk Martyna,
Rudzińska Magdalena,
Kowalski Ryszard
Publication year - 2018
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.8928
Subject(s) - food science , chemistry , fatty acid , polyunsaturated fatty acid , composition (language) , animal fat , peroxide value , lipid oxidation , biochemistry , antioxidant , linguistics , philosophy
BACKGROUND There is an increase interest from food technologists in the improvement of the nutritional value of meat products, especially their lipid profile and shelf life. The aim of this study was to determine the effect of animal fat replacement with flaxseed oil (20%) and flaxseed extract addition (0.05%–0.25%) on changes in composition and stability of liver pâté lipid fractions. RESULTS Replacement of animal fat with flaxseed oil was observed to lower the saturated and monoenoic fatty acid in the product's fatty acid profile by around 12% and to raise the polyene fatty acid contribution by more than 70% when compared to the control. The replacement also resulted in enriching the pâté with phytosterols ( β ‐sitosterol, campesterol, and cycloartenol). The addition of 0.05% and 0.10% ethanol flaxseed extract significantly slowed down lipid oxidation changes during storage of the pâté. CONCLUSIONS The study showed that a storage‐stable meat product – liver pâté – characterized by a high nutritional value can be designed through the addition of flax oil rich in unsaturated fatty acids and flaxseed extract. The addition of 0.05% of the extract was found to be sufficient to improve the liver pâté's oxidative stability; it can thus be recommended for this type of product. © 2018 Society of Chemical Industry