Partial replacement of pork fat by conjugated linoleic acid and/or olive oil in liver pâtés: Effect on physicochemical characteristics and oxidative stability

The effect of replacing pork fat in liver pâtés by an enriched conjugated linoleic acid oil (CLA-pâté), olive oil (OO-pâté), or the combination of both type of oils (CLA + OO-pâté) on the fatty acid profile, lipid oxidative stability, consistency and emulsion stability was studied and compared with a traditional liver pâté (C-pâté). Pâtés were analyzed at days 1, 6, 21 and 71 of refrigerated storage (4 °C). A enrichment in CLA was attained in CLA-pâté and CLA + OO-pâté. CLA-pâtés had the highest content in polyunsaturated fatty acids (PUFA) (p < 0.05) due to their content in CLA. A lower content in saturated fatty acids was achieved when using OO or CLA in pâtés (p < 0.05). OO-pâtés showed the highest levels of monounsaturated fatty acids (MUFA) (p < 0.05). No changes in the fatty acid profile and in lipid oxidation (mg malondialdehyde per kg of sample) throughout the storage of the products were found. Lower consistency and emulsion stability were obtained when using CLA or OO in the formulation. Consistency values (in N/cm2) tended to increase and emulsion stability to decrease throughout the storage in CLA or OO enriched pâtés.