Effect of liver pâté enrichment with flaxseed oil and flaxseed extract on lipid composition and stability.
Agnieszka BilskaKatarzyna WaszkowiakMartyna BłaszykMagdalena RudzińskaRyszard KowalskiPublished in: Journal of the science of food and agriculture (2018)
The study showed that a storage-stable meat product - liver pâté - characterized by a high nutritional value can be designed through the addition of flax oil rich in unsaturated fatty acids and flaxseed extract. The addition of 0.05% of the extract was found to be sufficient to improve the liver pâté's oxidative stability; it can thus be recommended for this type of product. © 2018 Society of Chemical Industry.