The Effect of Replacing Water with Tiger Nut Milk (Horchata) Liquid Coproduct on the Physicochemical Properties and Oxidation (Haemopigments and Lipids) of a Cooked Pork Liver Meat Product

Abstract

Tiger nut milk liquid coproduct (TLC) can be used as an ingredient in the food industry because it is a valuable source of natural antioxidants (phenolic compounds). This study analyses the effect of replacing water (50 or 100 %) with different concentrations of TLC in cooked pork liver pâté by measuring the chemical composition, haemopigment and lipid oxidation, physicochemical and sensory characteristics of the obtained product. The pork liver pâtés obtained using this liquid (50 and 100 % of water replacement) had a similar protein and ash content, but the moisture decreased (p>0.05) while the fat content increased (p0.05) by the addition of TLC and their overall acceptance was better. TLC appears to be a valuable alternative for use in the formulation of country-style pork liver pâté (pâté de campagne), while at the same time, reducing waste from tiger nut processing industry, thus increasing its ecoefficiency.

Keywords

• tiger nut
• liquid coproducts
• haemopigments
• oxidation
• country-style pork liver pâté