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Persimmon ( Diospyros kaki Thunb.) coproducts as a new ingredient in pork liver pâté: influence on quality properties
Author(s) -
LucasGonzález Raquel,
Pellegrini Marika,
ViudaMartos Manuel,
PérezÁlvarez José Ángel,
FernándezLópez Juana
Publication year - 2019
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14047
Subject(s) - diospyros kaki , food science , ingredient , chemistry , nitrite , lipid oxidation , diospyros , sugar , cultivar , proximate , horticulture , antioxidant , botany , nitrate , biology , biochemistry , organic chemistry
Summary Persimmon ( Diospyros kaki Thunb.) coproducts are rich in fibre, sugar, minerals and bioactive compounds, make it a good candidate for use in the meat industry. The aim was to evaluate the effect of adding (3% and 6%) two different types of persimmon flour (from cultivars ‘Rojo Brillante’ and ‘Triumph’) on the chemical composition (proximate composition, haeme iron and nitrite residual level), physicochemical properties ( pH , water activity and colour), lipid oxidation, emulsion stability, texture and sensory acceptance of pork liver pâté. The addition of persimmon flours decreased residual nitrite levels in pâté to an extent that depended on the concentration and type of flour. Lipid oxidation in pâtés was also reduced by persimmon flour addition, an effect made evident by the increase in pâté redness, which could allow its application as natural antioxidant. In a sensory analysis, all the pâtés with persimmon flour added were better accepted than the control.