%0 Journal Article
%T Chemical Properties, Microbiological Quality and Sensory Evaluation of Chicken and Duck Liver Paste (foie gras)
%A Abu-Salem
%A Ferial M.
%A Abou Arab
%A Esmat A.
%J Grasas y Aceites
%D 2010
%I Consejo Superior de Investigaciones Cient¨ªficas
%R 10.3989/gya.074908
%X Liver paste or foie gras, which is a French term meaning ¡°fatty liver¡±, was produced traditionally from goose and duck. Chickens are also used in the making of foie gras. The present study deals with the properties and quality of raw chicken and duck liver in comparison with manufactured liver paste (foie gras). Raw chicken liver contained 24.60% protein, 6.00% fat, 1.40 % ash, and 66.80% moisture. The average mineral values were 83.65, 50.75, 5.29, 1.15, 0.154, 0.683, 0.317 and 0.066 ¦Ìg/g of Fe, Zn, Cu, Mn, Cd, Pb, Ni, and Cr, respectively. The processing of liver paste (Foie gras) changed the composition of raw liver due to a loss in moisture, a release of fat and the addition of butter as a fat source. Chicken liver paste contained 27.8% moisture, 10.1% protein, 58.2% fat, and 0.8% ash. Mineral contents were 68.90, 40.50, 1.60, 1.1, 0.08, 0.22, 0.04 and 0.04 ¦Ìg/g of Fe, Zn, Cu, Mn, Cd, Pb, Ni, and Cr, respectively. The chemical, microbiological and sensory evaluation of liver paste (foie gras) manufactured from raw liver and preserved by the addition of 1000 ppm of both benzoic acid (BA) or sorbic acid (SA) and a mixture of 500 ppm of both BA plus SA with or without pasteurization at 85 ¡ãC were studied during the storage period for 9 days at 4 ¡ãC. Presumably, the mixing of liver paste (Foie gras) from chicken liver with 500 ppm of both BA plus SA and pasteurizing the product at 85 ¡ãC could be recommended for lowering thiobarbituric acid (TBA), total volatile nitrogen (TVN), peroxide value (PV), free fatty acid (FFA), ammonia, saponification value and hence for inhibiting lipid oxidation and preventing rancidity to an extent up to nine days of refrigerated storage (4 ¡ãC). This level is also recommended as a preservative agent to inhibit the bacterial deterioration of chicken liver paste (Foie gras). A sensory evaluation showed that liver paste from chicken was very acceptable from the standpoint of taste, odor, appearance, color and texture. In comparison to liver paste from duck, the results proved that no significant differences were observed between the liver paste from chicken and duck liver paste. La pasta de h¨ªgado o foie gras es un t¨¦rmino franc¨¦s, que significa ¡°h¨ªgado graso¡± y es tradicionalmente producido de oca y pato. El pollo tambi¨¦n es usado en la manufactura de foie gras. El presente trabajo estudia las propiedades y calidad de h¨ªgado crudo de pollo y pato en comparaci¨®n con la manufactura de pasta de h¨ªgado (foie gras). El higado de pollo crudo contienen 24.60% de proteina, 6% de grasa, 1.40% de ceniza y 66.80% de humedad. Los valores p
%K Chemical evaluation
%K Chicken liver paste (foie gras)
%K Duck liver paste
%K Microbiological evaluation
%K Preservation
%K Raw chicken liver
%K Sensory evaluation
%K Evaluaci¨®n microbiol¨®gica
%K Evaluaci¨®n qu¨ªmica
%K Evaluaci¨®n sensorial
%K H¨ªgado crudo de pollo
%K Pasta de h¨ªgado de pato
%K Pasta de h¨ªgado de pollo (foi gras)
%K Preservaci¨®n
%U http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/820/829