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Quality and Shelf Life of Duck Liver Pâté as Influenced by Dietary Supplementation with α‐Tocopheryl Acetate and Various Fat Sources
Author(s) -
Russell E.A.,
Lynch A.,
Lynch P.B.,
Kerry J.P.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb08245.x
Subject(s) - tocopheryl acetate , tallow , sunflower oil , food science , linseed oil , tocopherol , lipid oxidation , chemistry , vitamin e , ascorbyl palmitate , zoology , biochemistry , antioxidant , biology , ascorbic acid
Duck liver pâté is highly susceptible to quality deterioration, particularly from lipid oxidation, because of its composition and the processes used in its manufacture. This study was aimed at evaluating the effectiveness of supranutritional amounts of α‐tocopheryl acetate and dietary oils fed to ducks on the oxidative and color stability of duck liver pâté. Pâté was made from livers of ducks fed α‐tocopheryl acetate with tallow, or olive, sunflower, or linseed oil. Feeding tallow produced pâté with higher saturated fats. α‐Tocopheryl acetate supplementation delayed lipid oxidation and improved color stability of duck liver pâté. Dietary linseed oil induced the most lipid oxidation and the darkest color in pâté.