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Rapeseed Oil-Based Collagen-Agar Emulsion Gel as an Alternative Fat Raw Material in Model Liver Pâté-Type Meat
Iwona Szymańska1, Edyta Kowalczyk1, Aneta Cegiełka1
1Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159C Nowoursynowska Street, 02-776 Warsaw, Poland.
Foods (Basel, Switzerland)
|August 13, 2026
Summary
Replacing pork fat with a rapeseed oil-based emulsion gel improved liver pâté's nutritional and oxidative properties. Partial replacement (up to 50%) maintained acceptable texture and quality in these meat systems.
Area of Science:
- Food Science
- Meat Science
- Emulsion Technology
Background:
- Animal fat in meat products contributes to desirable texture and flavor but also to high saturated fat and cholesterol content.
- Developing healthier meat products with reduced saturated fat and improved oxidative stability is a key area of food science research.
- Collagen-agar emulsion gels offer potential as fat replacers in meat systems due to their gelling properties.
Purpose of the Study:
- To evaluate the impact of replacing pork jowl fat with a rapeseed oil-based collagen-agar emulsion gel (CAEG) on the quality of model liver pâté.
- To determine the optimal replacement level of CAEG for maintaining desirable technological and nutritional properties.
- To assess the effects on physical, chemical, textural, and structural characteristics of the pâté.
Main Methods:
- Model liver pâté systems were formulated with varying levels (0-100%) of pork jowl fat replaced by CAEG.
- Analysis included pH, color (L*, a*, b*), apparent viscosity, cooking yield, water activity, and chemical composition.
- Texture was assessed using shear force, and microstructure was examined via microscopy. Oxidative stability was measured by TBARS index.
Main Results:
- Partial CAEG replacement (up to 50%) did not significantly alter pH, water activity, or color (L*, a*) of pâté batters or baked products.
- Increased CAEG substitution reduced pâté batter viscosity and baked product shear force, indicating textural changes.
- Significant reductions in fat, saturated fatty acids, protein content, energy value, and TBARS were observed at ≥50% replacement.
- Excessive CAEG (≥75-100%) negatively impacted texture, leading to softer, less cohesive structures.
Conclusions:
- Partial replacement of pork jowl with rapeseed oil-based CAEG enhances nutritional and oxidative profiles of liver pâté.
- Acceptable technological quality, including texture and structure, can be maintained up to 50% fat replacement.
- CAEG presents a viable option for developing healthier liver pâté-type meat products with improved fat profiles.
