Evaluation of the nutritional aspects and cholesterol oxidation products of pork liver and fish patés

A comparison of traditional pork liver and fish patés (salmon, anchovy and cod) was carried out. Nutritional value and cholesterol oxidation products (COP) were evaluated. Salmon paté showed similar fat content (24–28%) and energy value (300 kcal/100 g) to pork liver patés, whereas patés made with anchovy and cod showed less fat (13–16%) and calories (200–236 kcal/100 g). PUFA/SFA ratios were much higher in all fish patés (1.55–4.95) than in liver pork patés (0.36–0.44). No great differences were found in ω-6/ω-3 ratio between salmon and pork liver patés (11.3–18.4), this ratio being even higher in anchovy (32.3) and cod patés (62.8). EPA and DHA supply was around 0.63 for salmon, 0.21 for anchovy and 0.07 for cod patés. Cholesterol concentrations were lower in fish patés (31–37 mg/100 g) than in pork liver patés (77–102 mg/100 g). Total COP ranged from 0.38 to 2.83 ppm, without clear differences between pork liver and fish patés.