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

Area of Science:

• Food Science
• Material Science

Background:

• Hydrocolloids are crucial for meat product texture and stability.
• Algal hydrocolloids offer unique functional properties for food applications.

Purpose of the Study:

• To investigate the impact of three algal hydrocolloids (κ-carrageenan, ι-carrageenan, furcellaran) on chicken liver pâté.
• To determine optimal hydrocolloid concentrations for desired physicochemical and textural attributes.

Main Methods:

• Model chicken liver pâté (CLP) samples were prepared with varying hydrocolloid concentrations (0.25-1.00% w/w).
• Physicochemical, textural, rheological, and organoleptic properties were systematically evaluated.

Main Results:

• κ-carrageenan and furcellaran at 0.75% w/w significantly increased hardness and viscoelastic moduli.
• Higher hydrocolloid concentrations generally led to increased hardness and viscoelasticity.
• Hydrocolloid addition improved the spreadability of chicken liver pâté compared to the control.

Conclusions:

• Algal hydrocolloids effectively modify the techno-functional properties of chicken liver pâté.
• Specific hydrocolloids and concentrations can be selected to tailor pâté characteristics.
• This research provides insights for developing improved meat-based spreadable products.