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Partial replacement of saturated fats in liver Pâté by an olive Oil-in-Water emulsion containing β-Glucan shows No compromise in sensory and storage oxidation of lipids and protein.

Marzena ZającMirosław M KasprzakJoanna TkaczewskaWiktor BerskiAnna StępieńCharles Odilichukwu R OkpalaJacek Domagała
Published in: Journal of the science of food and agriculture (2024)
Replacing 50% of animal fat with an olive oil emulsion enriched with β-glucan did not result in any compromise of sensory properties, increase lipid or protein oxidation. These results suggest that it is possible to replace saturated lipids with omega-3 rich olive oil. This article is protected by copyright. All rights reserved.
Keyphrases
  • fatty acid
  • hydrogen peroxide
  • protein protein
  • adipose tissue
  • amino acid
  • cell wall