Fat and Oleogel Structure Within Pâté and Their Influence on Texture and Sensory Attributes

Date and Time


Food Science Building - lecture room 128


Final Examination for the Degree of MSc
Examining Committee
Dr. Paul Spagnuolo, Chair
Dr. Shai Barbut, Advisor
Dr. Massimo Marcone, Advisory Committee Member
Dr. Ben Bohrer, Department Examiner
TITLE: Fat and Oleogel Structure Within Pâté and Their Influence on Texture and Sensory
ABSTRACT: Five commercial brand pâtés were characterized by examining their texture, microstructure, fatty acid composition, melting profile, and polymorphism. Powder x-ray diffraction studies demonstrated that while the fat extracted from one of the pâtés crystallized in a β polymorphic form; while embedded in a pâté protein matrix, it was crystallized in a β’ polymorphic form. This implies an effect of the food matrix on fat crystallization and structure and an interaction between fat and other components present in the food matrix. Five different canola oil organogel formulations were used to replace pork fat in liver pâté to improve its polyunsaturated fat content and evaluate their effects on texture and sensory properties. Pâtés made using organogels showed comparable textural, physical, and sensory properties as the traditional pâté made with pork fat while reducing the saturated fat content by 62%. Organogel replaced pâtés were perceived to have similar hardness, oiliness, and juiciness in the sensory test compared to control pâté made with pork fat. Partial replacement of pork fats with canola oil organogels was done to improve oil retention, sensory and textural properties of liver pâté. Oil retention performance could be retained at 60% pork fat replacement while maintaining the textural properties and having minimal effect on the sensory properties and colour of the products.

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