Fat content modification in chicken liver pâté using an oleogel and a vegetable puree
Makaleler > Tam Makale · 2025
Yazarlar: Fatma Meltem SERDAROĞLU, Merih Karaman
Food and Feed Research, Uluslararası, Scopus, 2025, cilt 53, ss 57-67
DOI: 10.5937/ffr0-53974
Özet
This study investigated the impact of using oleogel made with sunflower oil and vegetable puree on the quality of chicken liver pâté. In this experiment, beef fat was partially or completely replaced with oleogel at 50% (O5) and 100% (O10). Additionally, in the oleogel-enriched samples (OS5 and OS10), chicken liver was substituted with vegetable puree by 15%. All substituted groups showed a significant reduction in total fat content while exhibiting a significant increase in protein content. The L* values showed that O5 and O10 samples maintained higher lightness during storage (p<0.05), with O5 being the most stable. Samples with vegetable puree had consistently lower lightness, but higher redness and yellowness. Cooking loss increased progressively with the higher substitution ratios. The TBARS results suggested that formulations with vegetable puree (O5S and O10S) exhibit significant antioxidative effects, reducing lipid oxidation regardless of the oleogel content. Replacing beef fat with the oleogel at 50% or 100% substitution level resulted in a softer texture with lower cohesiveness, gumminess and chewiness except for OS10.