Using Canola Oil Organogels as Fat Replacement in Liver Pate

摘要

Five canola oil organogel formulations were used to replace pork fat in pates to increase unsaturated fat content, and to determine their effects on texture and sensory properties. While pates made with canola oil were softer than the control pork fat product at room temperature, pates made with gelled canola oil (organogel pates) had similar hardness values to the control. Back extrusion results (also a measure of spreadability) showed that pate made with canola oil only was softer than the control at 4 degrees C, but the pates made with organogels were similar to the control. Organogel pates were perceived to have similar sensory hardness, oiliness, and juiciness as the control. Pates made with organogels showed higher oil loss, over time, compared to control; however, pates made with organogels containing glycerol monostearate showed lower oil loss after 24 hr (P < 0.05) compared to the other organogel treatments. Light microscopy showed that fat globule size was notably larger in pates made with organogels than in the pork fat and the canola oil control pates. The color of organogel pates was darker compared to pates made with pork fat or canola oil only. Sensory data showed that all fat replaced pates had very similar flavor profiles. Overall, organogel pates showed comparable textural, physical, and sensory properties to the traditional pate made with pork fat, while reducing the saturated fat content by 60%. Practical Application Use of vegetable oil in highly emulsified liver pate has been shown to be possible via the use of organogels prepared with ethylcellulose. This has been a challenge because some of the meat proteins are heat denatured prior to the emulsification process. Overall, the use of organogels, with specific hardness and oil retention values, is possible as demonstrated in this publication.