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Abstract：
The effect of the addition of seaweed extracts from three brown algae species [Ascophyllum nodosum (AN), Fucus vesiculosus (FV) and Bifurcaria bifurcata (BB)], which are a great source of natural antioxidants, on the oxidative stability of refrigerated low-fat pork liver pâtés was studied. In the studied pâtés, half of pork fat was replaced with a mixture consisting of canola and high-oleic sunflower oil (75:25, v/v), thus improving their fatty acid profile in terms of polyunsaturated fatty acids (PUFA). In order to avoid the oxidation of PUFA in the new samples, seaweed extracts (500 ppm) were added. In addition, some samples were formulated with a synthetic antioxidant (BHT at 50 ppm) (BHT) and a control batch (CON) (without antioxidant) was also prepared, for comparison purposes. Thus, in total, five batches of liver pâté were prepared: CON, BHT, AN, FV and BB. Pâté samples were analyzed at 0, 45, 90, 135 and 180 days of refrigerated storage at 4 °C. The addition of seaweed extracts did not modify significantly (P > 0.05) the chemical composition or microbial characteristics of healthy pork liver pâté, except for the protein content, which resulted in a significant increase (≈2-3%) in the batches manufactured with addition of seaweed extracts compared to control samples. At the end of storage (180 days), L* values were significantly lower in the FV and BB batches than in the other batches. Moreover, the a* and b* values were also significantly lower in CON batches than in the samples with antioxidants added. Differences in oxidative parameters (conjugated dienes, TBARs and carbonyls) among batches were observed at the end of the storage time, showing samples with seaweed extracts a similar degree of protection against oxidation compared to BHT formulated samples. A decline of the volatile compounds was noted in all the batches during storage. The total volatile compounds at the end of the storage were significantly lower in BTH, AN, or BB batches than in control batches.
摘要：
添加来自三种褐藻物种的海藻提取物的效果[夜蛾（AN），岩藻（FV）和双歧杆菌（BB）]，它们是天然抗氧化剂的重要来源，研究了冷藏低脂猪肝的氧化稳定性。在被研究的Pétés中，一半的猪肉脂肪被菜籽油和高油酸葵花籽油（75:25，v/v）的混合物代替，从而改善其在多不饱和脂肪酸(PUFA)方面的脂肪酸谱。为了避免新样品中PUFA的氧化，添加海藻提取物(500ppm)。此外,一些样品是用合成抗氧化剂（BHT在50ppm）（BHT）和对照批次（CON）（不含抗氧化剂）配制的，为了比较的目的。因此，总的来说,准备了五批肝脏：CON，BHT,AN,FV和BB。在4°C冷藏储存0、45、90、135和180天时分析了样品。添加海藻提取物并没有显著改变(P>0.05)健康猪肝的化学组成或微生物特性,除了蛋白质含量,与对照样品相比，添加海藻提取物的批次显着增加（≈2-3％）。在储存结束时（180天），FV和BB批次中的L*值显著低于其他批次中的L*值。此外，CON批次的a*和b*值也显著低于添加了抗氧化剂的样品。氧化参数的差异(共轭二烯，在储存时间结束时观察到批次中的TBAR和羰基)，与BHT配制的样品相比,显示具有海藻提取物的样品具有类似程度的抗氧化保护。在储存期间,在所有批次中都注意到挥发性化合物的下降。储存结束时的总挥发性化合物在BTH中显著降低，AN,或BB批次比对照批次。
