Effect of sodium ascorbate dose on the shelf life stability of reduced nitrite liver pâtés

Vossen, Els; Doolaege, Evelyne H. A.; Moges, Demewez; Meulenaer, Bruno De; Szczepaniak, Slawomir; Raes, Katleen; Smet, Stefaan De

doi:10.1016/j.meatsci.2011.12.001

Cited by 28 publications

(20 citation statements)

References 47 publications

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“…Higher values were found at the beginning of the storage period (2.2 mg/kg), which were significantly reduced over time (0.3 mg/kg). Similar behaviour was reported by Perlo et al (1995) and Vossen et al (2012) in liver pâ té . Nitrite is a highly reactive chemical substance.…”

Section: 2supporting

confidence: 88%

Effect of storage time and packaging on the quality of lamb pâté prepared with ‘variety meat’

Amaral

Silva

Bezerra

et al. 2015

Food Packaging and Shelf Life

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Section: 2supporting

confidence: 88%

Effect of storage time and packaging on the quality of lamb pâté prepared with ‘variety meat’

Amaral

Silva

Bezerra

et al. 2015

Food Packaging and Shelf Life

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“…The amino acid profile, using methodology by White, Hart and Fry (1986), was determined on a sample previously hydrolysed in 6N bidistilled hydrochloric acid, followed by the pre-column derivatisation of the free amino acids with phenylisothiocyanate (PITC). The separation of the phenylthiocarbamyl amino acid derivatives (PTC-aa) was performed by liquid chromatography (VARIAN, Waters 2690, California, USA).…”

Section: Physicochemical Characterization and Profile Of Minerals Ammentioning

confidence: 99%

“…Sheep liver pâté has a residual nitrite content within the range reported by Pinho et al (1998) for 15 brands of pig and poultry liver pâté, which ranged from 1.07 to 5.2 mg/kg. Doolaege et al (2012) reported that the controlled use, in addition to the low residual nitrite concentration, reduced the risk of formation of nitrosamines, making nitrite safe for application in meat products.…”

Section: Physicochemical Quality Minerals Amino Acids and Fatty Acimentioning

confidence: 99%

“…Pâté is a cooked product with important gastronomic traditions and greatly appreciated sensory properties that is consumed in many countries (ECHARTE et al, 2004, VOSSEN et al, 2012. Studies have demonstrated the use of liver from different animal species such as pig (ESTEVÉZ et al, 2007(ESTEVÉZ et al, , 2004ECHARTE et al, 2004, D'ARRIGO et al, 2004, ostrich (FERNÁNDEZ-LÓPEZ et al, 2004), duck (ABU-SALEM; ABOU-ARAB, 2010), fish (AQUERRETA et al, 2002), chicken (ABU-SALEM; ABOU-ARAB, 2010, POLAK et al, 2011 and goat (DALMÁS et al, 2011) in the preparation of pâté, which highlights their nutritional and sensory properties.…”

Section: Introductionmentioning

confidence: 99%

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Chemical and sensory quality of sheep liver pâté prepared with ‘variety meat’

et al. 2013

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Many edible meat by-products produced from sheep slaughter are often wasted but represent excellent sources of many nutrients. The preparation of pâté may be an alternative use for this raw material and may contribute to the development of a sheep sector by offering new products to the consumer market. The objective of this work was to produce and evaluate the quality of sheep pâté made with blood, liver and trimmed meat. The pâté formulation was composed of 12% meat, 25% liver, 13% blood, 20% water and 30% fat, as well as spices and seasoning. The product had high iron content (9.0 mg/100 g). The measured levels of essential amino acids exceeded the recommended values for adults. The sheep liver pâté showed a significant percentage of linoleic acid (16.68%), which is essential to the human body. The pâté produced was in accordance with the requirements of the Brazilian legislation regarding chemical and microbiological parameters, able to be edible, and showed good sensory acceptance. This study suggests that the development of sheep liver pâté is a viable alternative to add value to edible sheep slaughter by-products by generating a product with high nutritional value. Key words: Meat emulsions, sheep, pâté, quality, edible by-products ResumoSubprodutos comestíveis produzidos a partir do abate de ovinos são muitas vezes desperdiçado, mas representam excelentes fontes de muitos nutrientes. A preparação de patê pode ser uma alternativa para utilização desta matéria-prima e pode contribuir para o desenvolvimento do setor da ovinocultura, oferecendo novos produtos para o mercado consumidor. O objetivo deste trabalho foi produzir e avaliar a qualidade de patê ovino feito com fígado, sangue e retraços de carne. A formulação do patê foi composta de 12 % de carne, 25% de fígado, 13 % de sangue, 20% de água e 30% de gordura, bem como especiarias e condimentos. O produto tinha alto teor de ferro (9,0 mg/100 g). Os níveis medidos de aminoácidos essenciais excederam os valores recomendados para adultos. O patê de fígado ovino mostrou uma percentagem significativa de ácido linoleico (16,68%), o que é essencial para o corpo humano. O patê produzido apresentou-se em acordo com as exigências da legislação brasileira sobre parâmetros químicos e microbiológicos, podendo ser consumido, e mostrou boa aceitação sensorial. Este estudo sugere que o desenvolvimento de patê de fígado de ovelha é uma alternativa viável para agregar valor aos subprodutos comestíveis do abate de ovinos, gerando um produto com alto valor nutritivo.

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“…In addition, ascorbic acid and nitrite are known to exhibit antioxidant activity against lipid oxidation (Honikel, 2008;Ranken, 1981), while this has been less clear for protein oxidation. Different authors reported both pro-and antioxidant activity of ascorbic acid against carbonyl formation (Estévez, 2011) and according to Vossen et al (2012), no effect of nitrite on carbonyl formation was found in liver pâté. In the present study, the combination of these additives show efficient protection against the formation of specific protein carbonyls in frankfurters.…”

Section: Discussionmentioning

confidence: 98%

Dog rose (Rosa canina L.) as a functional ingredient in porcine frankfurters without added sodium ascorbate and sodium nitrite

et al. 2012

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Effect of sodium ascorbate dose on the shelf life stability of reduced nitrite liver pâtés

Cited by 28 publications

References 47 publications

Effect of storage time and packaging on the quality of lamb pâté prepared with ‘variety meat’

Effect of storage time and packaging on the quality of lamb pâté prepared with ‘variety meat’

Chemical and sensory quality of sheep liver pâté prepared with ‘variety meat’

Dog rose (Rosa canina L.) as a functional ingredient in porcine frankfurters without added sodium ascorbate and sodium nitrite

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