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Persimmon (Diospyros kaki Thunb.) coproducts as a new ingredient in pork liver pâté: influence on quality properties

Lucas‐González, Raquel, Pellegrini, Marika, Viuda‐Martos, Manuel, Pérez‐Álvarez, José Ángel, Fernández‐López, Juana
International journal of food science & technology 2019 v.54 no.4 pp. 1232-1239
Diospyros kaki, antioxidants, bioactive compounds, color, coproducts, cultivars, emulsions, flour, ingredients, iron, lipid peroxidation, liver, livestock and meat industry, minerals, nitrites, pH, persimmons, pork, proximate composition, sensory evaluation, sugars, texture, water activity
Persimmon (Diospyros kaki Thunb.) coproducts are rich in fibre, sugar, minerals and bioactive compounds, make it a good candidate for use in the meat industry. The aim was to evaluate the effect of adding (3% and 6%) two different types of persimmon flour (from cultivars ‘Rojo Brillante’ and ‘Triumph’) on the chemical composition (proximate composition, haeme iron and nitrite residual level), physicochemical properties (pH, water activity and colour), lipid oxidation, emulsion stability, texture and sensory acceptance of pork liver pâté. The addition of persimmon flours decreased residual nitrite levels in pâté to an extent that depended on the concentration and type of flour. Lipid oxidation in pâtés was also reduced by persimmon flour addition, an effect made evident by the increase in pâté redness, which could allow its application as natural antioxidant. In a sensory analysis, all the pâtés with persimmon flour added were better accepted than the control.