Colour Parameters Evolution During Cooking in a Date Palm Concentrate Pate

摘要

Objectives: The aim of this study was to evaluate, by means of colour parameters, the influence of date palm concentrate upon colour during thermal processing of pork liver pate. MATERIALS AND METHODS: Different ingredients combinations (pork liver pate: liver, dewlap, curing agents and egg) and fresh date palm concentrate (5%) were processed and were analysed at different temperatures (20, 40, 60 and 80°C). Color was measured using a spectrophotometer Minolta CM-2600. CIELAB colour space (D_(65) and 10~° standard observer) and American Meat Science Association colour guidelines were used. Also reflectance (360-740 nm) spectra was analysed. RESULTS: The addition of a 5% of date palm concentrate paste did not affect significantly the evolution and values of L~*a~*b~* and C*, only h° showed differences at 40 and 60°C, but at 80°C, the final temperature that the product have to reach, no significant differences were found. Regarding to the reflectance spectra, both the pate with and without date paste showed very similar spectra, particularly at 80"C. CONCLUSIONS: The addition of 5% paste from dates palm in pork liver pate did not affect the reflectance spectra and colour properties significantly. Therefore, the date paste did not modify colour properties and can be integrated in the product correctly. Thereby, fresh dates at 5% could be used as an ingredient in cooked meat products, such as pate.