Influence of fat content on physico-chemical and oxidative stability of foal liver pâté

The effect of fat content on physico-chemical properties and lipid and protein stability of foal liver pâté was studied. For this purpose, two batches (10 units per batch) of foal liver pâté with different pork back fat content [30% (30F) and 40% (40F)] were manufactured. al liver pâté was darker (lower L* value, P > 0.05), redder (higher a*, P < 0.001) and harder (higher hardness value; P < 0.001) compared to those with 40F. Fat level was closely related to the calorific value of foal liver pâté, being more calorific in those with higher fat contents (352 kcal/100 g; P < 0.001). Regarding total Fe content, 30F foal liver pâté showed the higher value (4.19 mg/100 g; P < 0.01). Oxidative stability of foal liver pâté was influenced by fat level. 40F foal liver pâté presented higher TBARS and lower carbonyl contents compared to 30F ones (P < 0.001). Finally, foal pâtés with the two different fat contents had significantly (P < 0.001) different n − 6/n − 3 ratios, foal liver pâtés with 30F showed the lowest values (9.97) compared to those with 40F content (13.41).