Effect of fat content on physical, microbial, lipid and protein changes during chill storage of foal liver pâté

Abstract

The effect of fat content (30%, 35% and 40%) on physical, microbial, lipid and protein changes, during chill storage, of foal liver pâté 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 pâté reflects the intense oxidative degradation of the muscle proteins. The fat level presented significant differences in lipid oxidation, since foal pâtés with higher fat content (HF) showed significant higher TBARs values, compared to pâtés with lower fat content (LF) (0.54 vs. 0.46 mg MDA/kg pâtés; P<0.001). Finally, NHI (non heme iron) increased during refrigerated storage of foal liver pâté, with the contents in the HF group being higher at all stages of storage (P<0.05).

Keywords: Fat content; Foal liver pâté; Lipid and protein oxidation; Non-heme iron; Shelf life.