Effect of fat content on physical, microbial, lipid and protein changes during chill storage of foal liver pate.
The effect of fat content (30% 35% and 40% on physical, microbial, lipid and protein changes, during chill storage, of foal liver pate was studied. Microbial counts showed differences (P<0.05) during storage time and among fat levels. Lightness and redness values gradually decreased over time, while yellowness increased during the whole period and displayed the highest values at the end of storage. The significant increase of protein carbonyls, during chill storage, of foal liver pate reflects the intense oxidative degradation of the muscle proteins. The fat level presented significant differences in lipid oxidation, since foal pates with higher fat content (HF) showed significant higher TBARs values, compared to pates with lower fat content (LF) (0.54 vs. 0.46 mg MDA/kg pates; P<0.001) Finally, NHI (non heme iron) increased during refrigerated storage of foal liver pate, with the contents in the HF group being higher at all stages of storage (P<0.05)
Food chemistry