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vol. 14, nr. 3 (2009)
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Wp³yw sk³adu surowcowego na jako¶æ i walory ¿ywieniowe rynkowych pasztetów
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Halina Maka³a, Stanis³aw Tyszkiewicz
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Meat and Fat Research Institute ul. Jubilerska 4, 04-190 Warszawa |
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vol. 14 (2009), nr. 3,
pp. 639-648
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abstract:
The aim of the present work was to characterise the raw material composition and the declared additional substances, chemical composition, fatty acid profile and sensory desirability of market pâtés, available in retail trade in the Capital City of Warsaw. The studies were conducted with 19 assortments of pâtés and included determination of basic chemical composition (water, protein, fat, sodium chloride, starch, ash, phosphorus and collagen content), fatty acid profile, and desirability of sensory quality. It was found that the raw material composition of the evaluated products was differentiated and had a significant effect on chemical composition and fatty acid profile. Content of water in the assessed samples of the pâtés varied from 56.9 to 70.4 %, of protein – from 9.0 to 13.9%, of fat – from 13.4 to 24.7%, of sodium chloride – from 1.4 to 1.5%, of starch – from 2.0 to 6.2%, of ash – from 1.9 to 2.2%, of phosphorus – from 2.5 to 2.7 g kg-1 and of collagen – from 1.6 to 1.8%. In the composition of the evaluated pâtés, monounsaturated and saturated fatty acids (FA) were prevailing. High content of liver and egg powder, as added in the raw material recipe, have been reflected in higher content of polyunsaturated fatty acids (PUFA) and trans fatty acids. The examined pâtés were characterised by high desirability of sensory quality; none of the tested parameters was disqualified.
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keywords:
pâtés, chemical composition, fatty acid profile, sensory desirability, quality
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original in:
English
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