Estudo preliminar da adição de dátil na elaboração de um produto cárnico, paté de fígado de porco, de forma a obter um produto funcional

Abstract

An increasing interest has recently arisen pertaining to foods that contribute positively to health, beyond their nutritional value, generally known as functional foods. Among such foods, attention has been focused on foods containing bioactive compounds; it is well-known for its richness in vitamins, minerals and phenolic compounds. The aim of this study is to analyze how the addition of a potential functional ingredient such as date, can contribute to the transformation of liver paté into a functional product. We hope to demonstrate that the addition of date to a meat product, gastronomically appreciated, like liver pâté, is a conception that may allow the development of a healthier product with better nutritional properties that may contribute to minimizing causes of health problems in western societies. In this study, it was analysed how the addition of different concentrations of date can change the physical-chemical, nutritional and sensorial properties of spreadable pork liver pâté. The nutritional composition results were very similar to those generally described for this kind of product. The values of oxidation levels of oximioglobin and lipid molecules in pâté, revealed that the antioxidant features of date failed in this food matrix. However, the date was shown to have a bacteriostatic effect, contributing to the decrease of bacterial growth. It was also possible to validate the date’s good effect on decreasing of nitrite and sodium chloride values. In what concerns the L* colorimetric parameter, an increase all along the conservation time was achieved. Though the behavior wasn’t that regular, the same happened with a* and b* parameters. These three items are consistent with lipidic and mioglobin oxidation behavior, as well as with the fat content in the samples. The emulsion stability evaluation, in general, revealed that date addition doesn’t help maintain or improve the emulsion stability. Texture analysis showed a decrease of hardness when date was added. Such observation is due to the high moisture content of date thus contributing to a softer texture, a desired feature for a spreadable pâté. Lastly, sensorial evaluation placed the four samples at a similar level, i.e. date addition didn’t change the product’s organoleptic properties. Although some results were contrary to what was expected, almost all inter-relate in a logic and coherent way. In conclusion, the date ingredient continues to be a promising technological ingredient. However, it remains necessary to investigate the best concentration of this fruit to be added to a meat product, potentiating its nutritional and technological properties. Another solution will be to change the food matrix, where date is added.

Date of Award	Sept 2012
Original language	Portuguese
Awarding Institution	Universidade Católica Portuguesa
Supervisor	José Angel Alvaréz Pérez (Supervisor) & Ana Maria Pereira Gomes (Supervisor)