CHEMICAL PROPERTIES, MICROBIOLOGICAL AND SENSORY EVALUATION OF CHICKEN LIVER PASTE (FOIE GRAS) | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 1, Volume 30, Issue 12, December 2005, Page 7749-7763 PDF (196.03 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2005.238183 | ||||
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| Authors | ||||
| Ferial M. Abu- Salem; Esmat A. Abou Arab | ||||
| Dept. of Food Technology, National Res. Center, Dokki, Cairo, Egypt | ||||
| Abstract | ||||
| Liver paste (Foie gras) is a French term. meaning "fatty liver" was produced traditionally from geese and ducks. Chickens are also used in the making of Foie gras. The present study is dealing with 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 I1g19 , Fe, Zn, Cu, Mn, Cd, Pb, Ni, and Cr, respectively. Processing of liver paste (Foie gras) changed the composition of raw liver; due to loss of moisture, fat releasing, and butter addition as 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, 160, 1.1. 0.08, 0.22, 0.04 and.O.04 I1g19, Fe, Zn, Cu, Mn, Cd, Pb, Ni, and Cr. respectively Chemical, microbiological, and sensory evaluation of liver paste (Foie gras) manufactured from raw liver and preserved by addition of 1000 ppm of both benzoic acid (SA) or sorbic acid (SA) and mixture of 500 ppm of both 8A plus SA with or without pasteurization at 85'C were studied during the storage period for 9 days at 4eC. Presumably, mixing of liver paste (Foie gras) from chicken liver with 500 ppm of both SA plus SA and pasteurized the product at 85'C could be recommended for lowering T8A, TVN, PV, FFA, ammonia, saponification value and hence for inhibiting lipid oxidation and preventing rancidity to an extent up to nine days of refrigerated storage (4'C). This level is also recommended as a preservative agent to inhibit bacterial deterioration of chicken liver paste (Foie gras). Sensory evaluation showed that, liver paste from chicken were very much acceptable from the standpoint of taste, odor, appearance. color and texture. In comparison to liver paste of duck, the results proved that no significant differences observed between liver paste from chicken and duck liver paste. | ||||
| Keywords | ||||
| : Raw chicken liver; Chicken liver paste (Foie gras); Duck liver paste Preservation; Chemical evaluation; Microbiological evaluation; Sensory evaluation | ||||
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