التفاصيل البيبلوغرافية
| العنوان: |
Optimization of the process of preparation of liver pâtés and omental fat of lambs fed with lipid cakes. |
| المؤلفون: |
Almeida da Silva, Bruna, de Castro, Vinícius Costa Gomes, da Silva Araújo, Cleidiane, Joele, Maria Regina Sarkis Peixoto, Maciel e Silva, André Guimarães, Rodrigues da Silva, Jamile Andréa, Silva, Welligton Conceição da, Nabiça Rodrigues, Ellen Cristina, Lourenço-Júnior, José de Brito |
| المصدر: |
PLoS ONE; 7/19/2024, Vol. 19 Issue 7, p1-13, 13p |
| مصطلحات موضوعية: |
LAMBS, LIVER, SOYBEAN meal, CORN meal, CAKE, FAT, LIPIDS |
| مستخلص: |
The aim of this work was to optimize the process of elaborating liver pâtés and omental lamb fat and to evaluate the quality of the products. Livers and fats were obtained from lambs fed with diets composed of corn and soybean meal that were partially replaced by cupuaçu, tucumã and palm kernel cake. To prepare the pâtés, livers were baked for 20 minutes at 100°C, weighed, seasoned, crushed, packaged and pasteurized. The best formulation of the pâté was with 40% liver, 10% fat, 35% water, and pasteurized for 20 minutes at 65°C. The pâté from the livers of lambs fed with palm kernel cake obtained a higher caloric value of 193.05 kcal/100 g and all pâtés met the recommended microbiological quality. There was a significant effect (p< 0.05) of the diets on the aroma and texture of the liver pâtés of lambs fed corn and soybean meal and palm kernel cake, and these were 6.38 and 3.37, respectively. Thus, the pâtés can be considered an alternative to increase the options for consumption of liver from lambs, and also for adding commercial value to lamb viscera. [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Complementary Index |
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