Chemical Properties, Microbiological Quality and Sensory Evaluation of Chicken and Duck Liver Paste (foie gras)

Abstract

Liver paste or foie gras, which is a French term meaning “fatty liver”, was produced traditionally from goose and duck. Chickens are also used in the making of foie gras. The present study deals with the properties and quality of raw chicken and duck liver in comparison with manufactured liver paste (foie gras). Raw chicken liver contained 24.60% protein, 6.00% fat, 1.40 % ash, and 66.80% moisture. The average mineral values were 83.65, 50.75, 5.29, 1.15, 0.154, 0.683, 0.317 and 0.066 μg/g of Fe, Zn, Cu, Mn, Cd, Pb, Ni, and Cr, respectively. The processing of liver paste (Foie gras) changed the composition of raw liver due to a loss in moisture, a release of fat and the addition of butter as a fat source. Chicken liver paste contained 27.8% moisture, 10.1% protein, 58.2% fat, and 0.8% ash. Mineral contents were 68.90, 40.50, 1.60, 1.1, 0.08, 0.22, 0.04 and 0.04 μg/g of Fe, Zn, Cu, Mn, Cd, Pb, Ni, and Cr, respectively. The chemical, microbiological and sensory evaluation of liver paste (foie gras) manufactured from raw liver and preserved by the addition of 1000 ppm of both benzoic acid (BA) or sorbic acid (SA) and a mixture of 500 ppm of both BA plus SA with or without pasteurization at 85 °C were studied during the storage period for 9 days at 4 °C. Presumably, the mixing of liver paste (Foie gras) from chicken liver with 500 ppm of both BA plus SA and pasteurizing the product at 85 °C could be recommended for lowering thiobarbituric acid (TBA), total volatile nitrogen (TVN), peroxide value (PV), free fatty acid (FFA), ammonia, saponification value and hence for inhibiting lipid oxidation and preventing rancidity to an extent up to nine days of refrigerated storage (4 °C). This level is also recommended as a preservative agent to inhibit the bacterial deterioration of chicken liver paste (Foie gras). A sensory evaluation showed that liver paste from chicken was very acceptable from the standpoint of taste, odor, appearance, color and texture. In comparison to liver paste from duck, the results proved that no significant differences were observed between the liver paste from chicken and duck liver paste.<br><br>La pasta de hígado o foie gras es un término francés, que significa “hígado graso” y es tradicionalmente producido de oca y pato. El pollo también es usado en la manufactura de foie gras. El presente trabajo estudia las propiedades y calidad de hígado crudo de pollo y pato en comparación con la manufactura de pasta de hígado (foie gras). El higado de pollo crudo contienen 24.60% de proteina, 6% de grasa, 1.40% de ceniza y 66.80% de humedad. Los valores promedios de minerales fueron 83.65, 50.75, 5.29, 1.15, 0.154, 0.683, 0.317 y 0.066 μg/g para Fe, Zn, Cu, Mn, Cd, Pb, Ni y Cr, respectivamente. El procesado de la pasta de hígado (foie gras) cambio la composición del hígado crudo, debido a una pérdida de humedad, a una libreación de grasa, y a la adicción de mantequilla como fuente de grasa. La pasta de hígado de pollo contiene 27.8% de humedad, 10.1% de proteina, 58.2% de grasa y 0.8% de ceniza....

Comparison on the physico‐chemical and nutritional qualities of normal and abnormal colored fresh chicken liver

“…The protein and moisture contents of NCCLs were significantly higher than those of ANCCLs ( P < 0.01). The protein contents measured in this study for the two types of chicken livers were lower than those reported (about 24%) by Abu‐Salem and Abou Arab () and Guanru (). One reason for this may have been due to the difference in the chicken species and slaughter age compared with other studies mentioned above.…”

“…Therefore, there would be a large economic benefit if chicken liver could be fully utilized. Normal colored chicken livers (NCCLs) are rich in minerals, amino acids, proteins and vitamins (Abu‐Salem & Abou Arab ) and can provide a rich and economical source of many essential nutrients for humans. However, a large number of abnormal colored chicken livers (ANCCLs) are produced in large‐scale broiler breeding and slaughtering plants, possibly resulting from feeding regimens and stressful conditions.…”

Evaluation of the Effects of Pre-Slaughter High-Frequency Electrical Stunning Current Intensities on Lipid Oxidative Stability and Antioxidant Capacity in the Liver of Yangzhou Goose (Anser cygnoides domesticus)

“…However, poultry liver can be suffered from lipid oxidation as reported in Landes geese [3], chickens, and ducks [4]. Lipid oxidation refers to the reactive oxygen species, which exceeds the ability of a system to neutralize and eliminate them [5].…”

Carcass Characteristics and Nutritional Composition of Some Edible Chicken By-products

“…Gizzard is one of the main edible by-products of poultry processing, which is marketed as variety meats along with dressed chicken (Charoenpong and Chen, 1980). Also, chicken skin was found to be represented in range from 8 to 20% of the total carcass weight (Fereidoun et al, 2007).On the other hand, chicken liver is a rich source of essential amino acids, protein, zinc, and iron with low price cost (Abu-Salem &Abou Arab, 2010 andSeong et al, 2015). During the last decades, many studies focused on chicken meat quality evaluation and processing methods.…”