Quality Evaluation of Chicken Liver Pâté Affected by Algal Hydrocolloids Addition: A Textural and Rheological Approach.

Hydrocolloids are used in spreadable meat or poultry products to improve consistency, emulsion stability and water retention, resulting in products with desired functional and organoleptic properties. The scope of the work was to evaluate the addition of three divergent algal hydrocolloids (κ-carrageenan, ι-carrageenan, furcellaran) at four different concentrations (0.25, 0.

Evaluation of processed cheese viscoelastic properties during sterilization observed in situ.

Sterilized processed cheese is a specific dairy product with a prolonged shelf life intended for regular retail offer but also as food provisions for armies during peacetime, as well as during crisis and emergency situations, and for storage in state material reserves. Storage requirements are usually defined as ≤25°C for at least 24 mo. One of the ways to achieve such a shelf life is sterilization.

Influence of Heat Treatment on the Chemical, Physical, Microbiological and Sensorial Properties of Pork Liver Pâté as Affected by Fat Content.

The novelty of this study is the investigation of the effect of different heat treatments and, simultaneously, the effect of different fat levels on the quality of pork liver pâtés. Hence, this study aimed to evaluate the effect of heat treatment and fat content on selected properties of pork liver pâté. For this purpose, four batches of pâtés with two different fat contents (30 and 40% (/)) and two different heat treatments (pasteurisation: target temperature 70 °C, holding time of 10 min; sterilisation: target temperature 122 °C, holding time of 10 min) were manufactured.